Premium Italian Pancetta Aged 3 months

A beloved Italian delicacy made from cured pork belly seasoned with herbs and spices and then rolled into a tight bundle for slow ageing. It has a soft, chewy texture with a delicious smoky flavour and a subtle hint of sweetness. 

Pancetta is essentially the Italian version of bacon, but generally has a stronger and richer flavour. This means that you can use less of it than you would if you were using ham or bacon in a recipe.

Bacon and pancetta are both pork belly meat (the name comes from the Italian for pork belly ‘pancia‘) but pancetta can be eaten both cooked or uncooked.  Pancetta can be thinly sliced or cubed depending on how you intend to use it and it is a very versatile ingredient to cook with. There are different many ways to incorporate either pancetta or bacon into your cooking.

• Use cooked and cubed pancetta to make an authentic Carbonara or Amatriciana pasta sauce
• Wrap slices of pancetta or bacon around meat, seafood, or vegetables before cooking for added flavour and crunch
• Use as a pizza topping
• Add to omelettes or Macaroni Cheese
• Slice paper thin and enjoy in a sandwich

Keep refrigerated (below 10 degrees)

Marini Macelleria

In 1904, Amos Marini, deputy mayor of Agliana, convinced his brother Angelo, known as "Uncle Michele," to open a butcher's shop in Ferruccia. With no children, Angelo enlisted his brother Giuseppe and nephew Lido to help manage the business. Lido’s son, Marco, joined the family trade, and in 1971, Lido's other son, Claudio, opened a second shop in Olmi.

Together, Marco and Claudio expanded the pork processing business, supplying products to restaurants and gourmet stores in Italy and abroad. Today, Marco’s sons, Nicola and Manuel, along with their mother Patrizia, continue the family tradition, now in its fourth generation.