Pancetta
Some call pancetta the “Italian bacon” – but the flavor is so richly different, it’s a comparison you’ll forget at first taste. The secret to our pancetta is the preparation. We rub each ham with spices, then marinate and age it for a one-of-a-kind, savory-sweet flavor.
Private: Uncured Pancetta
Some call pancetta the “Italian bacon” – but the flavor is so richly different, it’s a comparison you’ll forget at first taste. We rub each ham with spices, then marinate and age it for a one-of-a-kind, savory-sweet flavor. Should be cooked before consumption.
Bloody Marys & Italian Sliders
Kick off your Fourth of July party with the ultimate party appetizer and cocktail combination.
Ingredients
Bloody Mary:
5 cups tomato juice
9 oz vodka
1/3 cup lemon juice
2 tbsp freshly grated fresh horseradish
1 tbsp Worcestershire sauce
2 tsp hot sauce (such as Tabasco)
4 tsp celery salt
1/2 tsp pepper
1 lemon wedge
Ice
8 celery stalks
Italian Sliders:
1 tbsp olive oil
8 slices Fiorucci Sliced Pancetta
1/2 cup mayonnaise
8 slider buns
8 leaves romaine lettuce
8 small tomato slices
Directions
Prep Time: 15 minutes
Cook Time: 10 minutes
Bloody Mary: Stir together tomato juice, vodka, lemon juice, horseradish, Worcestershire sauce and hot sauce in pitcher. Refrigerate until ready to use.
Stir celery salt with pepper in small dish. Rub rims of 6 highball glasses with lemon wedge; dip rims in seasoning mixture. Fill each glass with ice; pour in chilled Bloody Mary mix. Garnish with celery.
Italian Sliders: Heat olive oil in large skillet set over medium heat; cook pancetta, in batches, for about 5 minutes or until golden and crispy. Drain on paper towel.
Spread mayonnaise evenly over each slider bun. Layer lettuce, tomato and pancetta in bun.
Try substituting arugula for romaine lettuce!
Tip: If desired, skewer each slider with a cocktail toothpick garnished with a pickled pepperoncino or olive.