Pancetta (Liguria)

Produced exclusively from locally bred pigs and made by following ancient traditions, the Ligurian variety of pancetta is made with salt-cured pork belly flavored with lemon, pepper, cinnamon, nutmeg, and cloves. Covered with spices, pancetta is bound in asiunca, a special sort of skin found in pig’s intestines, and it is then left to mature for at least three months.

Thinly sliced, it can be enjoyed raw or served as a cold cut alongside other types of cured meat and cheese, but it is also great when fried until crispy or wrapped around various grilled or baked vegetables, giving them a tasty, crunchy coating.