Tuscan Rigatino: the Sienese pancetta Tuscans never explain
Rigatino Toscano is the Sienese pancetta that Tuscans never explain — because they take it for granted. It is what is trimmed from the pig's belly, salted and aged for a few weeks with black pepper. It is the foundation of the Tuscan soffritto, the secret of the classic pici al rigatino, the ingredient that transforms an average traditional dish into something exceptional. And yet outside Tuscany almost nobody knows it.
What is Tuscan Rigatino
Rigatino is Tuscan belly bacon from the pig's breast, salted, pepper-seasoned and aged under different conditions than classic pancetta:
- Thinner shape — only 2–3 cm thick (vs 5–6 cm for classic pancetta)
- Medium ageing — 30–45 days
- Very heavy peppering — whole black peppercorns across the entire surface
Rigatino is ideal for cooking: the medium ageing means it retains enough moisture to render and melt when fried, releasing the fat that will flavour the other ingredients.
🔪 Technical Data
| Characteristic | Detail |
|---|---|
| Producer | Salumificio il Poggetto |
| Type | Tuscan belly bacon, medium ageing |
| Raw material | Breast of selected Tuscan pork |
| Seasoning | Sea salt, whole black peppercorns |
| Ageing | 30–45 days |
| Format | 500 g vacuum-packed |
| Gluten-free · Lactose-free | ✅ |
🍳 How to Use in Cooking
Pici al Rigatino
A historic Sienese classic. Dice the Rigatino into 0.5 cm cubes and render in a dry pan over low heat until the fat has rendered and the cubes are golden. Add cooked Pici with a splash of pasta water. Finish with grated Pecorino and freshly cracked black pepper.
Tuscan Soffritto
Diced Rigatino is the basis of many Tuscan soffritto — the holy trinity of onion, carrot and celery, to which rigatino is added at the start to release the fat that flavours the entire preparation. Classic uses: Ribollita, Pappa al Pomodoro, Acquacotta.
With Cannellini Beans
Traditional Tuscan dish: cannellini beans stewed with tomatoes, sage and Rigatino cubes. One of the most satisfying combinations in rustic Tuscan cooking.
🤝 HoReCa
Rigatino is an excellent base ingredient for restaurants with a Tuscan country kitchen: for soffritto, pasta dishes and pulse stews. For regular supplies: info@salumeriatoscana.shop
❄️ Delivery
| Destination | Cost |
|---|---|
| 🇮🇹 Italy — order under €50 | €8.90 |
| 🇮🇹 Italy — order €50–119.99 | €4.90 |
| 🇮🇹 Italy — order over €120 | €3.90 |
| 🌍 Europe — 0–5 kg | €19 |
| 🌍 Europe — 5–10 kg | €26 |
| 🌍 Europe — over 10 kg | €33 |
Shipped every Monday, Tuesday and Wednesday for delivery by Friday. Vacuum-packed · Refrigerated shipping +2/+4 °C · Guaranteed cold chain.
❓ FAQ
How do you cut Rigatino?
Into 0.5–1 cm dice for use in soffritto and sauces. Into 2–3 mm slices for sandwiches (less common).
Can it be eaten raw?
Yes, but that is not its primary use. Its full power is expressed in cooking.
Is it very salty?
No — Rigatino has a balanced salinity. When cooking with rigatino, do not add salt until you taste. The salt is already there.
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