Pancetta steccata requires processing and curing times longer than 60 days, and provides, after salting, massage and drying, folding on itself with hand trussing with string and the use of oak planks, to shape the salami giving it a more suitable shape to enrich an important salami platter.
It should be thinly sliced and savored on warm bread to keep its typical smell and flavor.
Pancetta steccata
“Valle dei Trulli”
