In the northern center of Italy lies Lombardia - the birthplace of John Volpi. It was here that he learned the art of dry-curing meat. This product is a result of centuries of learning. It is a staple of the Italian kitchen. Sliced thinly it can be eaten on toast, or chop to use as the irreplaceable ingredient in many Italian recipes.
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PancettaJun 19, 2011
By Bewitched by Books Thank you so much for enabling me to get this product. We live in a small town and things like this are very hard to find around here. The Pancetta was great. Quick delivery too! Thanks!!
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