Flat Pancetta - Leoncini
Slow cooking in dry-air ovens, natural smoking using only wood, lean meats, defatting and removal of the tendon, all assure the high quality of the smoked flat pancetta. Aristodemo Leoncini, a renowned master of the art of making salted meats, started a small family business back in 1918 in the Province of Reggio Emilia. Today, the strictest ancient meat processing techniques are used, following age-old Emilian recipes that are jealously protected and handed down through the generations.
Your product will be cut to order, and is NON-REFUNDABLE under any circumstances.