Pancetta Tesa Affumicata Dely: smoky depth from Emilia
Pancetta Tesa Affumicata Dely is a cured, flat (non-rolled) pork belly produced by Prosciuttificio Montevecchio in Valsamoggia, in the province of Bologna. Made from 100% Italian pork, hand-salted and smoked over beechwood, it is aged for 70 to 120 days to deliver a delicate, well-defined flavour with a clean smoky note. Sold as a whole vacuum-packed piece of approximately 1.8 kg (variable weight), it is the professional reference for carbonara, amatriciana, ragù and Emilian charcuterie boards.
What is pancetta tesa
Pancetta is salt-cured pork belly, one of the cornerstones of Italian salumeria. The flat version ("tesa") keeps the belly open and pressed rather than rolled, so each slice shows the natural alternation of lean meat and fat. The smoked variant adds an aromatic layer that comes from slow exposure to beechwood smoke, a technique typical of the northern Apennine tradition. Unlike guanciale, which is made from pork cheek and has a higher fat content, pancetta tesa is leaner and more versatile, equally at home raw on a board or rendered in a pan.
Origin: the Samoggia valley, Emilia-Romagna
The product is cured in the heart of Emilia-Romagna, in the Samoggia valley at the foot of the Tuscan-Emilian Apennines. This area enjoys the microclimatic conditions that have made Emilia one of the world capitals of cured pork, the same land that gave rise to Parma ham, mortadella and culatello. The cool, well-ventilated air of the valley supports the slow, natural aging that defines an authentic pancetta.
The producer: Prosciuttificio Montevecchio
Prosciuttificio Montevecchio was founded in 2002 in the Samoggia valley and works between its sites in Monteveglio and Savigno, in the province of Bologna. The company combines innovation with craftsmanship: each piece is hand-salted, dried in two phases (first with higher ventilation, then a gentler treatment for an even weight loss), washed to remove surface salt crystals, and aged for 70 to 120 days in well-ventilated rooms. The Dely line is the producer's everyday range for foodservice.
Sensory profile
The slice reveals a bright red lean with creamy white fat in clear, regular layers. The aroma is delicately smoky, with sweet and balsamic notes from the beechwood. On the palate it is savoury but balanced, never aggressive, with the typical melting texture of the fat that carries the smoke through the whole bite.
Technical specifications
Cured flat pork belly, smoked over beechwood. Ingredients: pork meat (origin: Italy), salt, natural flavourings, preservatives E252 (potassium nitrate) and E250 (sodium nitrite). Gluten-free, no declared allergens. Nutritional values per 100 g: 511 kcal / 2110 kJ, fat 47.8 g (of which saturates 20.98 g), carbohydrates below 0.5 g, protein 20.1 g, salt approx. 7.1 g. Whole vacuum-packed piece, average weight approximately 1.8 kg (variable). Store below 10 °C.
Professional uses
Pasta alla carbonara: dice 120-150 g and render slowly until crisp for 4 portions of spaghetti, off the heat with egg yolk, pecorino and black pepper. Amatriciana (traditionally guanciale, but pancetta is a common variant): render with a splash of white wine before adding the tomato. Soffritto base: finely diced pancetta gives depth to ragù alla bolognese, lentil stews and risotti. Wrapping: thin slices to bard lean roasts, fillet or poultry, keeping the meat moist during roasting. Charcuterie board: thinly sliced alongside Parmigiano Reggiano, gnocco fritto and a Lambrusco.
Pairings
Beechwood smoke pairs naturally with egg-based pasta, lentils, savoy cabbage, potatoes and aged cheeses. On the board, match it with gnocco fritto, tigelle, Parmigiano Reggiano 24 months and a glass of Lambrusco di Sorbara or a structured red.
Common mistakes to avoid
Do not render it over very high heat from the start: the fat scorches and turns bitter, while a gentle render releases it slowly and crisps the lean. Do not over-season carbonara or amatriciana with salt before tasting: the pancetta already carries the seasoning. Once the vacuum pack is opened, do not leave the cut face exposed: wrap it tightly and use it within a few days.
Delivery and logistics
B2B and B2C refrigerated delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Zug and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport). Service tailored for restaurants, pizzerias, hotels, delicatessens, Italian grocery stores and private customers passionate about Italian cuisine.
Who it is for
Designed for restaurants, trattorias, pizzerias, hotels, gastronomies and Italian delicatessens that want an authentic Emilian smoked pancetta for carbonara, amatriciana and charcuterie service, as well as for demanding home cooks.
