La Salumina Rigatino- Pancetta
As low as $21.95
The belly of the hog, cured with black pepper but not smoked , it is the classic meat ingredient in a Carbonara sauce.
Another classic is to cut into lardons and sear and then toss on a salad of radicchio and escarole with a splash of aged Balsamico. Rigatino lardons, when seared, also lend a rich essence and crunch to a medley of grilled vegetables.
Serving tip - The Rigatino is sold as it comes from the Curing Room. Trim the skin/rind side before using.
SKU | DBSB1706 |
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Country of Manufacture | United States |
Breed | Pasture Raised Hogs |
Bone | No |
Weight Detail | Approx 7 oz |
Pack Size | 1 piece |
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