The bellies, still stretched, are placed in brine for a few days.

Then rolled up and wrapped in veils obtained from the pig’s intestines, they are then placed in an elasticised net which will keep them tight for the seasoning which lasts at least a couple of months.

Le pancette, ancora tese, vengono messe a dimora in salamoia per alcuni giorni.

Poi arrotolate e avvolte nei veli ricavati dall’intestino del maiale, vengono poi poste in una rete elasticizzata che le terr√† ben strette per la stagionatura che dura almeno un paio di mesi.

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