The Pancetta Piacentina processing area covers the entire provincial territory, but in the Bassa the concentration of pig farms and sausages specialized in this production increases.

The Pancetta Piacentina is obtained from the cutting of the adipose part of the pig, first as a “pancettone” and after a precise trimming of the piece we proceed to salting, which is dry with salt, pepper, cloves, sugar.

Subsequently, the bacon is placed in cold rooms, at a temperature of about 4 degrees for at least two weeks, at a controlled humidity of about 70-80%.

After this period, the surface is cleaned and the bacon is rolled up, tying and drilling in several points of the rind. Left to dry for about two weeks, it is matured, for at least two months.

A bacon with bows has a bright red color when cut , contrasted by the white of the fat part.

The weight varies from five to eight kilos, the taste is sweet, delicate, balanced.