This is one of the most popular cured meat. Pancette of very lean Italian pork are the basic ingredients. Pancettone with skin selected for weight and quality, cleaned and carefully trimmed. It is then salted (salt and spices) alternating massaging of the meat with rest periods for at least 10 days - as laid down by old country recipes. Rolled, stitched, hand bound with cord. It matures for at least 120 days and is a product with a delicate flavour and "mature" taste, typical of lengthy maturing. Intense, unbeatable fragrance in line with the product itself. The extraordinary scent of the pork meat and spices makes the San Martino's Pancetta a product of very high and prominent gastronomy.