Chef at 17:35, 3 July 2017

2017-07-03T17:35:03Z

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{{#seo:
|title=Pancetta Piacentina (Piacenza pancetta)
|titlemode=replace
|keywords=#salting #pecorinocheese #broadbeans #pork #italian #cured #salted #drying #fat
|hashtagrev=12032020
|description=DOP Pancetta Piacentina is a salted, naturally cured product, preserved uncooked. It is made from the ventral part of the outer fat of the half carcass
}}


[[Image:Pancetta Piacentina.jpg|300px|thumb|right|Pancetta Piacentina]]
'''[[Template:Denominazione d'Origine Protetta|DOP]] Pancetta Piacentina''' is a [[salted]], naturally [[cured]] product,
preserved uncooked. It is made from the ventral part of the outer [[fat]] of the half carcass,
going from the retrosternal to the inguinal region, and the muscle bundles
of the trunk.
The finished product has a cylindrical shape and weighs from 5 kg to 8 kg. The
colour is bright red interspersed with the pure white of the fat parts. The meat has
a pleasant smell, and the flavour is sweet and full.
Fresh pig thighs from animals born, raised and slaughtered in Emilia-Romagna and
Lombardy and which meet production requirements are used for the raw
material.

GEOGRAPHICAL AREA: The making of Pancetta Piacentina takes place in the
area of the Province of Piacenza, limited to those areas no higher than 900 metres
elevation.

EVIDENCE OF ORIGIN: The making of Piacenza processed [[pork]] products, and
especially of Pancetta Piacentina, has taken place since Roman times and has been
handed down over time, becoming concentrated in the geographic area.

The history of the product goes back to the development of a typical rural culture
common to the entire Po Valley, the area supplying the raw materials, which are then
processed in an area which is much smaller and which has well-established,
particular traditions regarding this product.

The product's origin is thus connected with the spreading of pig-breeding in the area
and with the particular climatic conditions.
Historical references to Pancetta Piacentina are found in the gastronomic traditions
of the Po Valley.
At the present time, the production rules follow the lines of the already existing
specific national regulations for the designation of origin prosciutti of Parma and San
Daniele.

ACQUISITION: Pancetta Piacentina production includes the following stages: trimming; dry-[[salting]];
tying; [[drying]] and ageing.
Ageing begins at the time of [[salting]], and must take place for a period of no less than
two months.

LINK: The requirements for Pancetta Piacentina depend on the environmental conditions and
on natural and human factors. In particular, the unique character of the raw material
is strictly tied to the defined geographic macro zone. In the area which supplies the
raw material, the development of livestock-breeding is linked to the extensive
cultivation of grains and to the processing of dairy products, which is particularly
specialised, making the area very suitable for pig-breeding.
The justification for the localised production of Pancetta Piacentina lies in the
particular conditions of the microzone.
The environmental factors are closely tied to the characteristics of the production
area, where cool, wide valleys with abundant water and hilly wooded areas
predominate, having a great influence on the climate and on the characteristics of the
finished product.
The set of "raw material - product - name" is linked to the specific socioeconomic
development of this geographic area, with certain characteristics irreproducible
elsewhere.

GASTRONOMY: The best way to preserve [[Template:Denominazione d'Origine Protetta|DOP]] Pancetta Piacentina is to keep it in the fridge, after having carefully washed the rind and wrapped it in a damp cloth. Traditionally it is eaten raw as an entrée, either with other charcuterie products or served with [[broad beans]] or [[pecorino cheese]]. It is also excellent cooked and is used as an ingredient in many outstanding recipes from the [[Italian]] gastronomy.

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=512 The European Commission] '''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Meat]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/salting|#salting]] [[Special:Search/pecorinocheese|#pecorinocheese]] [[Special:Search/broadbeans|#broadbeans]] [[Special:Search/pork|#pork]] [[Special:Search/italian|#italian]] [[Special:Search/cured|#cured]] [[Special:Search/salted|#salted]] [[Special:Search/drying|#drying]] [[Special:Search/fat|#fat]]
</code>

Pancetta Piacentina (Piacenza pancetta) - Revision history

Chef at 17:35, 3 July 2017