Pancetta Canusina is a traditional Italian cured meat that originates from the Emilia-Romagna region. It is specifically produced in the towns and communes of Canossa, Casina, and Viano, which are located in the province of Reggio Emilia. This delicious cured meat can be found in various stores and shops in these areas, such as Salumeria Canossa in Canossa, Salumeria La Canusina in Casina, and Salumeria La Canusina di Viano in Viano.

Pancetta Canusina is made from the belly of the pig, which is seasoned with a mixture of salt, pepper, garlic, and other spices. It is then left to cure for a specific period, usually around three months. The result is a flavorful and tender meat that can be enjoyed on its own or used as an ingredient in various dishes.

One popular recipe that features Pancetta Canusina is Pasta alla Carbonara. This classic Italian dish combines cooked pasta with crispy Pancetta Canusina, eggs, cheese, and black pepper. Another delicious recipe is Pancetta-wrapped Asparagus, where the asparagus spears are wrapped in thin slices of Pancetta Canusina and roasted until crispy.

Pancetta Canusina has received the PAT (Traditional Agri-Foodstuffs) recognition, which is a certification that guarantees the traditional production methods and quality of the product. The specifications for Pancetta Canusina include the use of locally sourced pork, the specific seasoning mixture, and the traditional curing process.

– “Pancetta Canusina” – Salumeria Canossa (
– “Pancetta Canusina” – Salumeria La Canusina (
– “Pancetta Canusina” – Salumeria La Canusina di Viano (