13
The percentage of fat that can be used ranges from 10 to 30% depending on the lean part used.
For the lean part, the cuts of meat from the heat are removed, while lard, neck and the parts of pancetta (belly meat) without soft fat may be used for the fatty part. The lean pork and the fatty parts are chopped into small pieces and then passed through a mincer with a press with large holes, with a diameter greater than 10mm.
This is followed by salting with a mixture of salt, spices and preservatives.
The salted meat is then mixed and stuffed into pig gut casing, then the product is tied and pierced along the casing. The subsequent drying stage takes place in environments with a temperature between 15° and 25° C, and relative humidity between 40% and 90%.The curing period must last at least 45 days and it takes place in environments with temperatures between 12° and 19° C, and relative humidity of 70 - 90%. The finalweightisbetween 400 g and 1 Kg.
Pancetta Piacentina DOP uses the central part of the fat covering half of the pig carcass, which spans from the retrosternal to the inguinal region, only including the side of the udder. Pancetta is a the fatty cut of pork, obtained by selecting and isolating the so-called “pancettone” (belly), used to make authentic pancetta. Once cut, the piece is grouped and trimmed.
The processing begins with dry seasoning, which consists of putting the meat into contact with a mixture of salt, spices and preservatives. The salted pancetta is then placed in refrigerated rooms with a temperature of 3° - 5° C, and relative humidity of 70 - 90%, where they rest for around 10 days.
Once the period of resting in the cold is over, the meat is scraped in order to remove any residue left over from the processing and any excess salt and spices.
Next the pancetta is rolled and lean meat may be added, then it sewn up the side. Strips of pig bladder, parietal peritoneum membrane or any other type of natural casing taken from a pig may be applied to the ends if they are not covered by the rind. A parietal peritoneum membrane, a natural pig gut casing or vegetable paper may be applied to the side stitching to provide natural protection during the curing.
After having been tied and pierced, the pancetta rests in rooms kept at temperatures from 0° to 5° C for several hours. Next is the drying stage, which takes place for a period of around 7 days, at a temperature between 15° and 25° C. During this stage, the characteristic intense colouration of the rind becomes apparent, which serves as an indicator during the curing process.