proposto da: Salumeria Toscana
Tuscan rigatino, flat pancetta with black pepper, 500 g
Tuscan rigatino, flat pancetta with black pepper, 500 g
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Tuscan Rigatino: flat-cut pancetta with black pepper, 500 g piece
Why rigatino isn't just any pancetta
In Tuscany, they don't say pancetta, they say rigatino. And it's not just a matter of the name. Flat-cut pancetta is hand-rubbed with salt, whole black peppercorns and garlic, left to rest, then hung to age for 60-90 days. Aging firms up the layers and develops a peppery aroma that industrial pancetta doesn't have.
The result is a cured meat that adds flavor to dishes even in small quantities and stands out on the charcuterie board from the very first taste.
Technical specifications
| Feature | Detail |
|---|---|
| Product | Tuscan Rigatino |
| Producer | Salumificio Poggetto, Prato plain (Tuscany) |
| Cut | Flat-cut Italian pork belly |
| Seasoning | Salt, whole black peppercorns, garlic |
| Curing | 60-90 days |
| Format | 500 g vacuum-sealed piece |
| Storage | Refrigerate at 0-4 °C |
| Gluten-free and lactose-free | Yes |
How to use rigatino
- On a charcuterie board: cut into thin 2-3 mm slices, serve at room temperature with unsalted Tuscan bread.
- In a pan: add 1 cm cubes to a cold pan, without oil. The fat melts on its own and becomes the Tuscan soffritto.
- In soups: it's the starting fat for ribollita and fagioli all'uccelletto.
- In pasta: crisp it up with eggs and pecorino for Tuscan carbonara, or with tomato and onion for a rustic sauce.
- In roasts: wrap slices around the meat to keep it moist in the oven.
Pairings
- Cheese: Pecorino Stagionato in Grotta, grated over pasta or served in flakes on a charcuterie board.
- White wine: Vernaccia di San Gimignano, which cleanses the palate of the fat.
- Red wine: a young Chianti Classico.
Frequently asked questions about Tuscan Rigatino
What is Tuscan rigatino?
It's cured flat pancetta from the Tuscan tradition: pork belly with layers of lean meat and fat, cured with black pepper and garlic and aged for 60-90 days. The name comes from the stripes visible when it's sliced.
What's the difference between rigatino and pancetta?
The cut is the same. Rigatino has more black pepper, garlic in the curing mix and a longer curing period, so it has a more intense flavor: you need a little less in cooking.
How long does it keep after opening?
Wrapped in parchment paper or sealed in a bag, it keeps for 10-14 days in the refrigerator. For cooking, you can cut it into cubes and freeze it in portions.
Can it be used instead of pancetta in recipes?
Yes, in any recipe: carbonara, amatriciana, sofrito, legumes. It adds more flavor than regular pancetta.
Who makes rigatino?
Salumificio Poggetto, in the Prato plain, which also makes sbriciolona, Tuscan sausage, hot dogs and porchetta for Salumeria Toscana.
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