La Salumina Rigatino- Pancetta
As low as $21.95
Out of stock
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 |
|---|---|
| Country of Manufacture | United States |
| Breed | Pasture Raised Hogs |
| Bone | No |
| Weight Detail | Approx 7 oz |
| Pack Size | 1 piece |
CUSTOMERS WHO ENJOYED THIS ITEM ALSO ENJOYED
Write Your Own Review
