PANCETTA ARROTOLATA
The Product
A traditional Italian cured pork belly that is seasoned with salt, pepper, and herbs, then rolled (arrotolata) into a cylinder, tied, and dry-aged, creating a flavorful, marbled meat distinct from American bacon because it's air-dried, not smoked, and can be eaten raw or cooked for pastas, soups, and charcuterie boards
Origin & Terroir
Traditional throughout Italy, with regional variations in seasoning. The rolling technique concentrates flavors and creates the distinctive spiral pattern when sliced.
How to Enjoy
Slice thin to showcase the beautiful spiral pattern. Use in pasta dishes, wrap around meat or vegetables, or enjoy on antipasti platters. Pairs with Italian reds or crisp whites.
Did You Know?
Unlike American bacon, Italian pancetta is never smoked - it relies entirely on the curing and drying process for flavor. The rolled form was developed to ensure even aging and attractive presentation.