Pancetta is made from the belly of the pig. This organic version is made by Arnoldo Fumagalli and his son Cesare, who work along the Po River in Northern Italy. Cesare is the curing expert and he's rubbed black pepper, cinnamon and mace into the pork. It's then cured and hung for 21 days to develop its unique perfume and taste.
Arnoldo Fumagalli has been producing fine quality Italian charcuterie for over 70 years. His free-range, organic pigs roam along the Po River in Northern Italy. They enjoy a life in the open air, where they can run free and feed on an all-natural diet of organic cereals and grains.
Pork (96.46%), Salt*, Corn Dextrose, Antioxidant: Ascorbic Acid, Preservative: Sodium Nitrite*, Black Pepper, Preservative: Potassium Nitrate*, Cinnamon Powder, Mace, White Pepper, Nutmeg, Garlic Powder, Starter Culture (* = permitted non-organic ingredient)
Nutritional Information per 100g/ml
Energy (kJ): 1564
Energy (kcal): 378
Protein (g): 18
Carbohydrate (g): trace
Fat (g): 37