Pancetta tasa seasoned in a marble basin

Adò's workshop

Art in excellence: the great artisanal Tuscan cured meats

Marble-cured pancetta is a cured meat made from pork belly fat, retaining the rind. It is salted, cured in a marble basin, and dried. It has a soft, velvety, and non-greasy texture, with a delicate and finely spiced aroma. It is firm, white in color with longitudinal red stripes, and has a sweet and savory flavor.

The undisputed superiority of our cured meats compared to those of other European countries is due not only to the skill and experience of the pork butchers, but also to the quality of the pork and, in particular, its "maturity".

The meat we use for our marble-cured pancetta comes exclusively from the Gran Suino Padano DOP supply chain, which is characterized by mature, firm, compact, and flavorful meat. The heavy pig must be born, raised, and produced within the geographical area of ​​Emilia-Romagna, Lombardy, Veneto, Friuli Venezia Giulia, and Piedmont.