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Spicy Pancetta Arrotolata, Salumificio Calla' (500gr)

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Why we love it

The spicy Pancetta arrolata is very similar to the flat pancetta, except for the additional step where the pancetta is literally rolled up on itself and wrapped in natural film and tied with food string, in the spicy pancetta arrotolata the delicate flavour of the meat is contrasted by the strength of the Calabrian pepper on the outside, in a delicious combination of flavors and it is used in plenty of recipes.

The traditional Calabrian pancetta arrolata is made from the meat placed under the belly of Calabrian pigs. The meat, once eliminated the excess fat, is trimmed in the usual rectangular shape. It is then massaged with salt and natural aromas and rolled up, and left to rest for a period of four to eight days. Finally, a period of aging of at least ninety days in a n a special cool, dry, controlled environment.

The traditional pancetta arrolata is perfect for creating rich sauces with an extra kick, to dice in omelettes, to serve wrapped in chicken meat or vegetables, in burgers to enhance the taste of the meat, fried in a pan or simply sliced along with cheeses and accompanied by a good glass of wine for a delicious aperitif.

Our artisan pancetta arrotolata is free of preservatives and dyes, it is gluten and lactose free.

Please note that the weight is approximate. Our pancetta arrotolata is made by artisans by hand, not a factory, and can vary a few grams either way.

The artisan who made it

It all started in 1965 when Vittorio Callà, a breeder opened a butcher shop in Mileto, a small village not far from Vibo Valentia. Mileto is known for its numerous butchers and the quality of the meat (hence its name "City of meat"), with visitors coming every day to buy fresh meat and seasoned.

Thanks to the passion and knowledge of Vittorio and the help of his family, the small butcher in a few years, had become a synonym for high quality meat. In 1978 the second generation took over and decided to go one step further, they decided to build a slaughterhouse so they could control the whole process and ensure animals were treated properly.

Now, the next generation has taken over from Vittorio’s sons, and the small butcher shop is slightly bigger, but it is as artisan as it was when Vittorio first opened producing some of the best cured meat, including the famous Ndjua. All their meat and cured meat only uses natural ingredients without preservatives, they are 100% natural.

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