Fresh pancettone meat is carefully trimmed and sprinkled with salt, pepper and seasonings. It is rolled keeping the spices inside.

After a few weeks of seasoning, the product is ready to be eaten.

All processing is done by hand.

The alternation of thin and fat layers creates thestriated effect, which is pleasing to the eye, even when rolled.

The curing process gives it flavor and fragrance, which vacuum-packing allows it to retain.