San Carlo sources the best cuts of Italian pork belly for their melt-in-the-mouth Pancetta. The fabrication process has been the same for centuries: the pork bellies are trimmed, rubbed with salt and spices, rolled in a cylinder, hand-stitched, and finally left to cure. The 90 days curing period allows the meat to develop its hallmark rich, porky flavor. The beautiful balance of fat to meat infuses the pancetta with a deeply flavorful aroma and taste.