CA' FRAN rolled pancetta with black pepper, from the Bologna hills
CA' FRAN Pancetta Arrotolata with Black Pepper is an Italian cured pork belly, rolled and rindless, coated with black peppercorns on the outside only and finished with a hint of garlic. It is produced by Salumificio Franceschini in Castello di Serravalle, on the Bologna hills, in pieces of about 1 kg, vacuum-packed and refrigerated at 0-4 C. The bold black pepper balances the natural sweetness of the fat, giving a thin, even, pink slice marbled with white.
What rolled pancetta is
Pancetta is salted and seasoned pork belly, one of the cornerstones of Italian salumi tradition. In the rolled version the belly is trimmed, rolled tightly and aged, so the lean and fat alternate in an even spiral. The rindless cut makes it easier to slice clean rounds and is ideal for thin slicing on the deli machine. The black pepper applied to the surface forms an aromatic crust that flavours each slice along its edge.
The producer: Salumificio Franceschini
Salumificio Franceschini was founded in 1964 by the brothers Primo and Pasqualino Franceschini at the foot of the Bologna hills. After about sixty years of activity, now run by the family across generations, the company crafts traditional Emilian salumi in Castello di Serravalle (Valsamoggia, Bologna), in the heart of the Bologna Apennine food valley. CA' FRAN is its commercial line of cured meats.
Sensory profile
The slice is thin and regular, rosy in colour with a clean white marbling of fat. On the nose the black pepper stands out, sharp and warm, lifted by a light garlic note. On the palate the seasoned fat is sweet and melting, the lean is savoury, and the peppered edge gives a long, decisive finish typical of rolled pancetta from the Bologna hills.
Technical specifications
Whole piece of about 1 kg, vacuum-packed in a transparent bag. Rindless, with black peppercorns on the outer surface only. Store refrigerated at 0-4 C; shelf life up to 180 days vacuum-packed and 7-10 days once opened, kept wrapped in the fridge. Italian pork; HS customs code 0210.19; country of origin Italy.
Professional uses in the kitchen
A versatile cured meat for food-service kitchens. Slice it thin for charcuterie boards and Bologna-hills antipasti, paired with Parmigiano Reggiano, gnocco fritto and tigelle. Dice it for a soffritto base, or to rebuild a carbonara and an amatriciana with a peppery character. Lay thin slices on a gourmet pizza at the end of baking so they stay soft and release their aroma. Wrap it around warm crostini, grissini, roasts and involtini for a savoury crust. Always slice it well chilled (0-4 C) to obtain clean, whole slices.
Pairings
It goes naturally with Emilian classics: gnocco fritto, tigelle, fresh stracchino and squacquerone, Parmigiano Reggiano flakes and a drizzle of balsamic vinegar of Modena. For a board, balance the pepper with grissini, country bread and lightly pickled vegetables. As an ingredient, it works with eggs, fresh pasta and seasonal vegetables.
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, pizzerias, delicatessens, hotels, caterers and Italian grocery stores looking for an authentic, ready-to-slice rolled pancetta with a strong personality, as well as for private customers who want the cured meats of the Bologna hills at home.
