{"id":85403,"date":"2024-07-09T22:33:59","date_gmt":"2024-07-09T20:33:59","guid":{"rendered":"https:\/\/visitstg2.visitbergamo.net\/oggetto\/pancetta-panseta-of-the-bergamo-area\/"},"modified":"2024-10-08T15:02:42","modified_gmt":"2024-10-08T13:02:42","slug":"pancetta-panseta-of-the-bergamo-area","status":"publish","type":"oggetto","link":"https:\/\/visitstg2.visitbergamo.net\/en\/oggetto\/pancetta-panseta-of-the-bergamo-area\/","title":{"rendered":"Pancetta (Panseta) of the Bergamo area"},"excerpt":{"rendered":"","protected":false},"author":0,"featured_media":66843,"template":"","categories":[829],"tags":[],"aggr":[],"area":[],"kind":[607],"zona":[],"class_list":["post-85403","oggetto","type-oggetto","status-publish","has-post-thumbnail","hentry","category-eating-en","kind-prodotto-tipico"],"acf":{"iu_shortprice":"","iu_timetable":false,"button_icon":"none","function":"link","latitude":"","longitude":"","startingprice":"","gpxmap":"","iu_kids":false,"iu_addr_postalcode":"","iu_addr_city":"","iu_phone":"","iu_cell":"","iu_email":"","id_visit_manza":"","iu_motor_accessibility":"","iu_visual_accessibility":"notsure","iu_auditory_accessibility":"notsure","iu_cognitive_accessibility":"notsure","id_east":"5201795","id_ristora":"","iu_reservation":false,"iu_takeaway":false,"iu_delivery":false,"description":"<p>Fragrant and spicy, with a nice white fatty part and its typical pink veining, Bergamo bacon is the queen of the area&#8217;s cuisine.<br \/>\nIt is packaged taut or rolled.<br \/>\nThe raw material used for the production of pancetta bergamasca must come from fresh cuts of pork, with rind of a minimum size of 3 kilograms.<br \/>\nStrictly manual processing follows, involving the use of other ingredients such as sea salt, black pepper, spices and herbs.<br \/>\nIt is cured for a minimum of 45 days.<br \/>\nIt is sweet, slightly salty and spicy on the palate.<br \/>\nIt is very soft; its main characteristic is its great meltability in the mouth.<br \/>\nPancetta bergamasca, being a product that requires seasoning, is produced throughout the year.<br \/>\nIt can only be produced in the Bergamo area.<br \/>\nThe name Pancetta comes from the part of the pig used: the pancettone.      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(Panseta) of the Bergamo area","size":"full","order_by":"random","order_way":"asc","pairings":"<p>Sizzling together with butter and sage, it is the condiment of *Casons\u00e8i de la bergamasca*, but also an ingredient in sauces for gnocchi and pastas with vegetables.<br \/>\nIt is present in the historical recipe for *Polenta e os\u00e8i*, in fact, the birds, currently thrushes, are separated by a small piece of bacon.<br \/>\nIt is indispensable for bard- coating- stews, braises and roasts; its use in fact, makes meats particularly soft and moist  <\/p>\n","curiosities":"<p>Pancetta bergamasca has obtained recognition as a Traditional Food Product (PAT) from the Ministry of Agriculture.<br \/>\nThe name Pancetta bergamasca, or the dialect term Pans\u00e8ta de la Bergamasca, is attributed exclusively to the product that meets the conditions and requirements set out in the production specifications of the brand Bergamo, City of a Thousand &#8230; Flavors established by the Bergamo Chamber of Commerce 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