The pork belly is dusted with iodised salt and seasoned with natural flavourings before being left to rest.

Actual maturation then takes place in dedicated environments.

The final appearance of the cut is very appealing: a layer of white fat with strains running through it varying in colour from bright pink to pale rose – a true harmony of colours.

The aroma is intense and enveloping; the flavour is soft and delicate.

This “pancetta” is a real delicacy.