"Pancetta steccata" is made in the same way as the "tesa" variety. After being cut into squares it is folded like a book and "imprisoned" in a press, usually two chestnut or birch sticks, held together by an elastic cord so as the two parts fit closely together.

The small forms are placed in synthetic gut casings while the larger ones are hand sewn with strong steel needles. Unlike the "flat" variety, "pancetta steccata" keeps its rind and is cured longer: four months.

It has a sweet and particularly pleasant taste.

INGREDIENTS: Italian pork bacon, salt, spices, natural flavouring, antioxidant: E300-E301, preservatives: E250-E252.