Pancetta di Calabria Dop - Additional facts

Preservation process

Pancetta should be preserved in dry and cool places. In alternative it can be kept airtight, which allows for a perfect maintenance of its natural characteristics. Once used, the pancetta must be kept in the refrigerator, wrapped up in a piece of cloth.

Production methods

The Pancetta di Calabria is produced from the inferior side of pigs and pigskin bred in the region of Calabria, sectioned in its characteristic rectangular shape. Pancetta with pigskin, which has a variable weight of 3 to 4 kg, must be cut in a rectangular shape and must have a thickness of around 3 to 4 cm. After preparation it undergoes a salting process for a period of 4 to 8 days. Following, it is cleaned with water and wetted with vinegar. The superficial part is the covered with hot pepper. A period of maturation follows for at least 30 days, in places with relative humidity and controlled temperature.

Packaging

The packaging is left to the discretion of the individual producers.

Nutritional value

The product contains:

Water (g)
45,3
Proteins (g)
20,9
Lipids (g)
28,1
Cholesterol (mg)
80
Available carboydrates (g)
-
Starch (g)
-
Soluble sugars (g)
-
Fibres (g)
-
Insoluble fibres (g)
-
Soluble fibres (g)
-
Alcohol (g)
-
Energy (kcal)
337
Sodium Chloride (mg)
1016
Potassium (mg)
149
Iron (mg)
0,4
Calcium (mg)
10
Phosphorus (mg)
-
Magnesium (mg)
11
Zinc (mg)
1
Copper (mg)
-
Selenium (µg)
-
Thiamine (mg)
0,16
Riboflavine (mg)
0,13
Niacin (mg)
-
Vitamin A retinol eq (µg)
-
Vitamin C (mg)
-
Vitamin E (mg)
-

Source: National Institute for Food and Nutrition Research