Pancetta Stesa는 후추, 월계수 잎, 마늘 등 향신료로 향을 더한 전통적인 돼지 배살 부위입니다. Pancetta는 돼지 배살을 의미하며, stesa는 숙성/건조 과정에서 얻어지는 평평한 형태를 뜻합니다 (pancetta arrotolata는 돼지 배살을 말아 만든 것을 뜻합니다). 
 
일부 사람들은 pancetta를 이탈리아식 베이컨이라고 하지만, streaky bacon과는 다릅니다. 베이컨은 보통 소금물에 절여서 만들지만, pancetta는 건조/공기중 숙성만으로 만들어집니다. 요리 레시피에 pancetta가 있을 경우 베이컨을 대신 사용할 수 있지만, 요리결과는 원래 의도와는 다르며, 깊은 맛을 놓칠 가능성이 높습니다. 
 
파스타 요리를 만들 때, 특히 카르보나라 소스를 만들 때, 단순히 pancetta와 계란만으로 전통적인 방식을 시도해 보세요. 한국에서 흔히 볼 수 있는 베이컨과 크림을 사용한 카르보나라보다 더 간단하고 맛있으며 더욱 다이어트 친화적입니다. 
 
저희 모든 델리 미트와 마찬가지로, pancetta는 어떠한 화학재료의 첨가도 없이 천일염으로만 숙성됩니다. 살라미와 달리, 통고기형태로써 숙성균을 억제한 상태로 천천히 숙성되는 방식으로,겉에 후추를 듬뿍 발라 자연스럽게 숙성되어집니다.
 
저희는 각각 고유한 맛을 가진 3가지 종류의 Pancetta Stesa를 가지고 있습니다. 
 
Our Pancetta Stesa is a traditionally cured pork belly cut infused with aromatics such as peppercorn, bay leaf and garlic. Pancetta refers to the pork belly cut and stesa refers to the flat shape achieved during the curing/drying process (our pancetta arrotolata, arrotolata referring to the rolled shape of the pork belly).
 
Some will say that pancetta is an italian bacon. While it can look similiar to "streaky bacon", they are not at all the same. Bacon is typically wet cured in variations of brine, whereas pancetta is only dry/air cured. If a recipe specifically calls for pancetta, using bacon as a substitute is okay, but the resulting dish will be far from originally intended and its highly likely you are missing out on a deeper flavoured final dish.
 
If you are considering making a pasta dish especially with a cabonara sauce, try the traditional way with simple pancetta and egg. Its simple, delicious and much more diet friendly that the typical pasta cabonara with bacon and cream found in Korea.
 
As with all our deli meats, our pancetta is cured with only sea salt. As opposed to salami, we reduce the mould growth of our whole cuts but we do so naturally, through the liberal coating of pepper you will find on our pancetta. 
 
We have 3 variations of Pancetta Stesa, each with its own unique flavour profile.