Panceta Tesa (200g)

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Courtesy of Gastronomica-


"IN TUSCANY, THE PANCETTA IS OFTEN CALLED “RIGATINO”,BECAUSE OF THE PRESENCE OF MUSCLE AND FAT IN ROWS (“RIGA”). ONLY THE BEST PORK CUTS CURED WITH SEA SALT,GARLIC AND SPICES, IN PARTICULAR, A LIBERAL DOSE OF FRESHLY GROUND PEPPER"