Pancetta Piacentina has been renowned since the fourteenth century, as may be seen from the municipal archives of Piacenza and the writings of Giulio Landi who praises the excellence of the product. Pancetta Piacentina is a member of the "salumi" family of saltcured and naturally aged uncooked meats. The finished product is cylindrical, weighs 5 to 8 kilos and is bright red flecked with small dots of pure white fat. The meat has an agreeable scent, and is sweet and savoury to taste. 
       The characteristic sweetness and softness of Pancetta Piacentina derives from the particular environmental conditions of its zone of production where the woodlands and temperate valleys allow the product to mature gradually. 
       The historical background and the geographical peculiarities of the production zone are explained in the article on the Coppa Piacentina.

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