Fragrant and spicy, with a nice white fatty part and its typical pink veining, Bergamo bacon is the queen of the area’s cuisine.
It is packaged taut or rolled.
The raw material used for the production of pancetta bergamasca must come from fresh cuts of pork, with rind of a minimum size of 3 kilograms.
Strictly manual processing follows, involving the use of other ingredients such as sea salt, black pepper, spices and herbs.
It is cured for a minimum of 45 days.
It is sweet, slightly salty and spicy on the palate.
It is very soft; its main characteristic is its great meltability in the mouth.
Pancetta bergamasca, being a product that requires seasoning, is produced throughout the year.
It can only be produced in the Bergamo area.
The name Pancetta comes from the part of the pig used: the pancettone.
Sizzling together with butter and sage, it is the condiment of *Casonsèi de la bergamasca*, but also an ingredient in sauces for gnocchi and pastas with vegetables.
It is present in the historical recipe for *Polenta e osèi*, in fact, the birds, currently thrushes, are separated by a small piece of bacon.
It is indispensable for bard- coating- stews, braises and roasts; its use in fact, makes meats particularly soft and moist
Pancetta bergamasca has obtained recognition as a Traditional Food Product (PAT) from the Ministry of Agriculture.
The name Pancetta bergamasca, or the dialect term Pansèta de la Bergamasca, is attributed exclusively to the product that meets the conditions and requirements set out in the production specifications of the brand Bergamo, City of a Thousand … Flavors established by the Bergamo Chamber of Commerce
