La pancetta “occhiata” di Fabriano

Fabriano, Marche

La pancetta “occhiata” di Fabriano

La pancetta “occhiata” is produced by the stomach of the pig Lombiña curled up on the pork and seasoned with salt, ground pepper and perfumes algia without other ingredients.
And ‘left to dry for at least 10 days in rooms heated by a fireplace.
The period of natural aging varies with the size and is between 50 and 100 days.

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