{"product_id":"rigatino-toscano-pancetta-tesa-al-pepe-nero-500-g","title":"Tuscan rigatino, flat pancetta with black pepper, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan Rigatino: flat-cut pancetta with black pepper, 500 g piece\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy rigatino isn't just any pancetta\u003c\/h2\u003e\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eTuscan Rigatino\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eSalumificio Poggetto, Prato plain (Tuscany)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eFlat-cut Italian pork belly\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eSalt, whole black peppercorns, garlic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuring\u003c\/td\u003e\n\u003ctd\u003e60-90 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003e500 g vacuum-sealed piece\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free and lactose-free\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to use rigatino\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOn a charcuterie board: cut into thin 2-3 mm slices, serve at room temperature with unsalted Tuscan bread.\u003c\/li\u003e\n\u003cli\u003eIn a pan: add 1 cm cubes to a cold pan, without oil. The fat melts on its own and becomes the Tuscan soffritto.\u003c\/li\u003e\n\u003cli\u003eIn soups: it's the starting fat for ribollita and fagioli all'uccelletto.\u003c\/li\u003e\n\u003cli\u003eIn pasta: crisp it up with eggs and pecorino for Tuscan carbonara, or with tomato and onion for a rustic sauce.\u003c\/li\u003e\n\u003cli\u003eIn roasts: wrap slices around the meat to keep it moist in the oven.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCheese: Pecorino Stagionato in Grotta, grated over pasta or served in flakes on a charcuterie board.\u003c\/li\u003e\n\u003cli\u003eWhite wine: Vernaccia di San Gimignano, which cleanses the palate of the fat.\u003c\/li\u003e\n\u003cli\u003eRed wine: a young Chianti Classico.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about Tuscan Rigatino\u003c\/h2\u003e\n\u003ch3\u003eWhat is Tuscan rigatino?\u003c\/h3\u003e\n\u003cp\u003eIt'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.\u003c\/p\u003e\n\u003ch3\u003eWhat's the difference between rigatino and pancetta?\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003eHow long does it keep after opening?\u003c\/h3\u003e\n\u003cp\u003eWrapped 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.\u003c\/p\u003e\n\u003ch3\u003eCan it be used instead of pancetta in recipes?\u003c\/h3\u003e\n\u003cp\u003eYes, in any recipe: carbonara, amatriciana, sofrito, legumes. It adds more flavor than regular pancetta.\u003c\/p\u003e\n\u003ch3\u003eWho makes rigatino?\u003c\/h3\u003e\n\u003cp\u003eSalumificio Poggetto, in the Prato plain, which also makes sbriciolona, Tuscan sausage, hot dogs and porchetta for Salumeria Toscana.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500g","offer_id":53916217999696,"sku":"RIGT-TOSC-500GR","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/rigatino-toscano-artigianale-salumeria-toscana.webp?v=1793790974","url":"https:\/\/naturabioitalia.com\/en\/products\/tuscan-rigatino-pancetta-with-black-pepper-500-g","provider":"Natura Bio Italia","version":"1.0","type":"link"}