| Display title | Pancetta Piacentina (Piacenza pancetta) |
| Default sort key | Pancetta Piacentina (Piacenza pancetta) |
| Page length (in bytes) | 4,102 |
| Namespace ID | 0 |
| Page ID | 93629 |
| Page content language | en-gb - British English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | JuliaBalbilla (talk | contribs) |
| Date of page creation | 11:43, 14 February 2017 |
| Latest editor | Chef (talk | contribs) |
| Date of latest edit | 17:35, 3 July 2017 |
| Total number of edits | 5 |
| Total number of distinct authors | 2 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
| Transcluded template (1) | Template used on this page:
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Description | Content |
Page title: (title)
This attribute controls the content of the <title> element. | Pancetta Piacentina (Piacenza pancetta) |
Article description: (description)
This attribute controls the content of the description and og:description elements. | 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 |
Keywords: (keywords)
This attribute controls the content of the keywords and article:tag elements. | - #salting #pecorinocheese #broadbeans #pork #italian #cured #salted #drying #fat
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