Pancetta De Salvo is produced using traditional and natural methods , with fine spices and from pigs raised with respect for Animal Welfare exclusively in Basilicata. Strong and flavorful in taste, it is widely used cubed in cooking in many famous Italian dishes, or enjoyed sliced on a simple slice of homemade bread.

Also known as taut bacon and very well known as bacon when cooked in a pan and enjoyed crispy. Ours differs from others because it is 100% genuine, it is produced without nitrites and nitrates like all of our cured meats. Spiced with ground natural bell pepper and Senise PGI bell pepper powder.

Why is it genuine and natural?

Our cured meats have always had the environmental quality mark of the Pollino National Park " certifying their production within the delimited geographical area.

Bacon is obtained from the ventral part of the pig.

It is also called bacon, rigatino, carnesecca, or barbozza.


our pigs are raised in the semi-wild state exclusively in Basilicata fed purely on natural feed.


De Salvo Pancetta is produced at
slow seasoning.

We use a customized production system, alternating periods of drying and drying with and without cells.

Learn more about production
about 120

Aging days



The red color of the salami comes naturally
from the ground Senise I.G.P. bell pepper
which can be sweet or spicy.


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Receive taut bacon in the comfort of your own home