Pancetta Montalcino Salumi 500g


Important: Cured meats and cold cuts are handmade products, and as such has a different weight from cut to cut.
Passione Toscana, like the producers, undertakes to respect the indicated weight, but the weight can be slightly higher or lower than the declared one.

Availability: 4 in stock (can be backordered)

Pancetta Montalcino Salumi :

Pancetta Toscana, stretched or rolled, is a typical sausage that differs from the others for the thick streaks of lean meat opposite the fat because it is obtained from a very muscular part of the belly of the pig.

About the producer, Montalcino Salumi :

The Montalcino Salumi company was created more than 15 years ago by a group of people with considerable experience in the field of pork processing.

The company deals with the production of quality Tuscan cold cuts.

Montalcino Salumi is a delicatessen and ham factory, they are specialized in the processing and preservation of hams, various cold cuts and cooked products based on selected and genuine raw materials.

They are known for the processing of pork and wild boar meat and for the allergen- and gluten-free production of cold cuts with traditional flavours.

Their cold cuts are produced with carefully selected meats, coming from farms organized according to the absolute respect of the hygienic and nutritional rules.

The best Tuscan tradition, interpreted through the safest processing methods.

A range designed for every need, from fresh to seasoned products.

Real flavours of an ancient land.

Weight0.6 kg

Pork, salt, pepper, natural flavors, sucrose, dextrose, antioxidant
E 301, Preservatives: E252 – E 250.

NUTRITIONAL VALUES EU Regulation 1169/2011
Product (g) 100 g
Energy (Kj/Kcal) 341 Kcal -1418 Kj
Protein (g) 26g
Fats (g) of which saturated 26.1 g – of which saturated 14.4 g
Carbohydrates (g) of which sugars 0,7 g- of which sugars 0,7 g
Moisture % 40.8
Salt (g) 5.2 g


There are no reviews yet.

Be the first to review “Pancetta Montalcino Salumi 500g”

Your email address will not be published. Required fields are marked *