In the southern Mantua area, excess fat is removed from pork belly before it is trimmed and preserved in salt for 10-15 days. This partially cured meat is then rinsed with white wine and a salted pork fillet, dressed with herbs and pepper, is inserted into the middle of the pancetta. This is then tied and cased at the ends to protect it from the air. It is hung again but this time the process involves tying it and hanging it in a ventilated basement, for 60 to 90 days. The end product has a bacony flavour, although this is mitigated by the fillet for a delicate taste that, combined with the intense aroma, is reminiscent of old times.
Eating tips
This type of cured meat is eaten as a cold appetizer and is excellent with mustard fruit preserve (the mostarda indicated below).
Ingredients
pork (pancetta and fillet)
spices
salt
herbs
pepper
white wine