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Tradition still lays down the law at Zibello even now. The bacon is dry salted for a couple of weeks using salt and aromas, then after standing for a while, it is massaged and left to stand again. It is then ready to be tied up by hand and dried, and afterwards to pass on to maturation for at least 45-50 days, which, thanks to the special air at Zibello, donates unrivalled flavour. |
At the table Pancetta di Zibello fully reveals all the wealth of a traditional farm product, which the Norcia art, the location and respect for tradition has transformed into a delicacy enjoyed by the most demanding palates. |
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