Istrian pancetta

Pancetta or “Potrbušina“, as we often call it, is pork belly cut into slabs, cured with sea salt and seasoned with pepper and other condiments. After curing and ageing, it is left to dry for between 90 and 120 days in dry air (especially the bora wind). Along with Istrian pršut, ombolo, sausage and pork neck, it perfectly complements an Istrian platter with its texture.
Weight may vary. A piece can vary from 0.30kg to 10kg.