Pancetta Rotolo dei Castelli

The Salumificio dei Castelli boasts four generations in the world of norcineria (traditional pork butchery); we are in Montecchio Maggiore, at the foot of the Castelli from which it took its name, and this is where the Pancetta Rotolo dei Castelli is born

Pancetta Rotolo dei Castelli

 The meat-curing house is located in the heart of the Province of Vicenza, where it carries on the traditional Venetian, and in particular Vicentine, pork butchery. We are in the homeland of Soprèssa, which since 2003 has obtained the Protected Designation of Origin, the first among Venetian cured meats to receive this recognition. To make its cured products, the meat-curing house uses fresh meat from heavy Italian pigs or prized beef cuts: carefully selected and hand-worked with a knife, guaranteeing a high level of quality control. All cuts of pork are used, including the finest ones, to obtain a product of true excellence, sweet and flavoured with garlic. To prepare the Pancetta, we select and work the meat exclusively by hand. It is precisely the hand and knife processing and the use of natural casing for stuffing that characterise it. Properly salted and a balanced use of spices enhance its distinctive sweetness. A slow resting and maturing time in our premises, where the optimal microclimate is recreated to achieve the best results. For our cured meats we use only the best fresh cuts of selected meat, without the use of additives.

 The Pancetta Rotolo dei Castelli is available in a size of approximately 2.5 kg, vacuum-packed. All the cured meats from Salumeria dei Castelli are listed in the A.I.C. handbook (Associazione Italiana Celiachia - Italian Celiac Association).