Pancetta Arrotolata (Rolled Bacon)

The Italian rolled bacon is obtained from the lean ventral part of the pig, which is carefully massaged by hand and flavored with our typical Calabrian spices. It is left to age for more than 70 days in an environment with controlled temperature and humidity and at halfway aging, the pancetta is wrapped around itself and tied by hand. At the end of the process it is presented in a circular layer of red and white pink color, it has a soft consistency with a pleasant and very delicate aroma. If cut finely, it melts in your mouth.