Dried pork belly (Pancetta Arrotolata di Casalbore)

Pancetta Arrotolata di Casalbore: The Flavour Maker of Italy

Pancetta Arrotolata is the iconic rolled pork belly that is indispensable in every authentic Italian kitchen. By tightly rolling the meat, the characteristic spiral of tender layers of lean pork and creamy white fat is created.

In Casalbore, the Pancetta is seasoned with sea salt, freshly ground black pepper, and traditional spices. Thanks to the constant airflows and the ideal microclimate in the hills of Casalbore, the bacon ages slowly, giving the fat a delicious, subtly sweet flavour that melts beautifully when cooked.

Whether you slice it paper-thin for a charcuterie board or use it as a rich flavour base in the kitchen: Pancetta di Casalbore brings an authentic piece of Italy to your plate.

Serving Tips & Gastronomy

• Aperitivo & Charcuterie: Slice into paper-thin slices and serve at room temperature on warm bruschetta or grissini.

• In the Kitchen: Excellent to use as a flavouring in pasta sauces, stews, to wrap around game or poultry, or gently fried in a crispy salad.

• Wine advice: Pairs perfectly with a fresh, sparkling dry white wine or a fruity, accessible regional red wine from Campania.

Technical Specifications

Pancetta Arrotolata di Casalbore is made from pork belly (ventresca di maiale). The meat is tightly rolled after dry-salting with Piper nigrum and local herbs to prevent the fat tissue from drying out and to promote controlled proteolysis and lipolysis during the maturation phase in Casalbore.

• Primary Entity: Pancetta Arrotolata di Casalbore / Italian Pork Belly.

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