Pancetta Steccata

Pancetta steccata (Pressed Bacon) is made in the same way as the “flat” variety, except that the squares are folded like a book and “imprisoned” in a press between two chestnut or birch sticks, held together by an elastic cord so the two parts fit closely together. The smaller forms are placed in synthetic casings whilst the larger ones are hand sewn with strong steel needles. Unlike the flat variety, the pressed bacon keeps its rind and it is cured longer: four months. It has a sweet and particularly pleasant taste.