The fresh pancetta with rind, deli-grade, trimmed, squared, and cleaned, is injected with brine consisting exclusively of water, salts, natural flavourings without the addition of polyphosphates, gluten or milk derivatives.

It is then massaged to completely absorb the brine in order to facilitate the moulding phase that comes next, which consists of placing the pancetta inside the mould after positioning the interface for slow steam oven cooking. After being cooked in a cloth infused with Mediterranean herbs, the product is cooled, removed from the mould, tied and finally vacuum-packed.

To prevent any kind of bacterial contamination, the cooked pancetta undergoes an additional heat treatment (pasteurisation) after packaging.