The Pancetta Tesa is obtained from the belly of the pig that is processed slowly and carefully with salt, pepper and cooked wine. Smoking enriches the perfume product. Only then is the stretched bacon a delicacy.
Pancetta arrotolata is rolled, trussed and cured until just firm. Sliced or diced, it is the cured meat workhorse of the Italian kitchen, finding its way into tortellini and on to pizza, lending its delicately sweet porkiness to sughi, insalate, zuppe and verdure.