Clai Pancetta Affumicata Slab | ūü¶ÜThe Bow Tie Duck Manila
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Clai Pancetta Affumicata Slab

Salt Cured and Smoked to Perfection

Pancetta is a salu¬≠mi made of pork bel¬≠ly meat that is salt cured. This par¬≠tic¬≠u¬≠lar kind of pancetta is called Pancetta Affu¬≠mi¬≠ca¬≠ta which goes through an extra smok¬≠ing process after cur¬≠ing. Pancetta is regard¬≠ed as the Ital¬≠ian ver¬≠sion of streaky bacon. 

Tast­ing Notes from The Curator

Pancetta is often made with pork bel¬≠ly brined in a mix¬≠ture of salt, gar¬≠lic and var¬≠i¬≠ous spices for at least 10 days then dried nat¬≠u¬≠ral¬≠ly. An added step, although not as com¬≠mon, is to smoke the pancetta after salt cur¬≠ing, instead of dry¬≠ing. This cre¬≠ates depth to the fla¬≠vor and taste of the meat which still works per¬≠fect¬≠ly well to dish¬≠es that require it. 

This pancetta, although smoked, is best cooked before being eat¬≠en. Smok¬≠ing of this pancetta can be done with a wide range of woods, from apple to maple, which each give their own dis¬≠tinc¬≠tive, deli¬≠cious fla¬≠vors to the meat

Pair­ings

This pancetta can be enjoyed in thin slices or cubed and often used like bacon, saut√©ed with onions or gar¬≠lic to form the base of a soup, pas¬≠ta, or risot¬≠to. It is also seen as an alter¬≠na¬≠tive meat to be used for Ital¬≠ian car¬≠bonara, if and only if, guan¬≠ciale is not avail¬≠able. (Guan¬≠ciale still being the most pre¬≠ferred meat of choice for this sacred Ital¬≠ian clas¬≠sic dish.) Oth¬≠er recipes to con¬≠sid¬≠er for this pancetta are: Taglatelle al ragu, Pani¬≠nis, Pas¬≠ta with Aspara¬≠gus and Pancetta, Avo¬≠ca¬≠do with egg and Pancetta slices, and toma¬≠to based dish¬≠es that require smoky, fla¬≠vor¬≠ful meat. 

For wine par¬≠ings, rec¬≠om¬≠mend¬≠ed are wines with the San¬≠giovese grape, a wide¬≠ly plant¬≠ed grape in Italy and key vari¬≠ety in Tuscany‚Äôs renowed Chi¬≠anti. The high acid¬≠i¬≠ty of San¬≠giovese match¬≠es well with all man¬≠ner of well-spiced foods, such as this Pancetta Affu¬≠mi¬≠ca¬≠ta. It also con¬≠tains mod¬≠er¬≠ate tan¬≠nin to match the fat of the pork. 

An Ital­ian Pork Investment

If a slab of pancetta scares you, fret not! Pancetta is sold as a ful¬≠ly cured meat which allows for a longer shelf life. This par¬≠tic¬≠u¬≠lar smoked pancetta has a shelf life of up to 4 months, pro¬≠vid¬≠ed that it is stored prop¬≠er¬≠ly in the fridge, away from oth¬≠er raw food. Once opened, it is encour¬≠aged to be stored in ziploc bags to main¬≠tain its fresh¬≠ness in the fridge. If you‚Äôre look¬≠ing to store it for longer, place sliced pancetta in indi¬≠vid¬≠ual bags or wrap¬≠pings and freeze so it‚Äôs easy to thaw only the amount you need. 

Storage Instructions

Keep refrig­er­at­ed.

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