Rigatino Toscano Pancetta
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- Refrigerated delivery +2/+4°C
- Shipping to 27 EU countries
- Vacuum-packed
Tuscan Rigatino: flat pancetta with black pepper, 500 g piece
Rigatino is the Tuscan name for cured flat pancetta: a cut from the pork belly with alternating layers of lean meat and white fat, the “stripes” (righe) it takes its name from. Compared with ordinary pancetta, it has more black pepper, garlic in the salting and a maturing time of 60-90 days. Ours comes from Salumificio Poggetto, as a 500 g vacuum-packed piece at €10.90.
🌟 Why rigatino is no ordinary pancetta
In Tuscany they don't say pancetta, they say rigatino. And it is not just a question of name. The flat pancetta is massaged by hand with salt, black peppercorns and garlic, left to rest and then hung to mature for 60-90 days. Maturing firms up the layers and develops a peppery aroma that industrial pancetta does not have.
The result is a cured meat that adds flavour to your cooking even in small amounts and that you recognise on the charcuterie board from the first taste. If you want to learn more about its history, production and recipes, you will find everything in our guide to Tuscan rigatino.
📦 Product details
| Feature | Detail |
|---|---|
| Product | Tuscan Rigatino |
| Producer | Salumificio Poggetto, Prato plain (Tuscany) |
| Cut | Flat pancetta from Italian pork |
| Seasoning | Salt, black peppercorns, garlic |
| Maturing | 60-90 days |
| Format | 500 g vacuum-packed piece |
| Price | €10.90 (€21.80/kg) |
| Storage | In the fridge at 0-4 °C |
| Gluten-free and lactose-free | Yes |
🔪 How to use rigatino
- On the charcuterie board: in thin 2-3 mm slices, at room temperature, with unsalted Tuscan bread.
- In a pan: in 1 cm cubes in a cold pan, without oil. The fat melts on its own and becomes the Tuscan soffritto.
- In soups: it is the starting fat for ribollita and fagioli all'uccelletto.
- In pasta: crisp with eggs and pecorino for Tuscan carbonara, or with tomato and onion for a rustic sauce.
- In roasts: in slices around the meat, to keep it tender in the oven.
🧀 Related products
- Tuscan Finocchiona IGP: rigatino's classic companion on the charcuterie board.
- Lardo di Colonnata IGP: Tuscany's other great noble fat.
- Tuscan Capocollo: for a more delicate charcuterie board.
- Tuscan Pici: the right pasta for Tuscan carbonara with rigatino.
🍷 Pairings
- Cheese: Cave-Aged Pecorino, grated over pasta or in shavings on the charcuterie board.
- White wine: Vernaccia di San Gimignano, which cleanses the palate of the fat.
- Red wine: a young Chianti Classico from our wine shop.
🏨 For restaurants, hotels and HoReCa
Rigatino replaces generic pancetta with an ingredient that has a history and a recognisable flavour: perfect for ribollita, pici and traditional Tuscan dishes. For ongoing supplies, write to info@salumeriatoscana.shop or call +39 339 879 4945.
🚚 Shipping
Order on Monday, Tuesday or Wednesday: delivery by Friday. Vacuum-packed, in insulated packaging, at +2/+4 °C.
| Destination | Order or weight | Cost |
|---|---|---|
| Italy | Up to €74.99 | €8.90 |
| Italy | From €75 | €3.90 |
| Europe 1 (e.g. Germany, Austria, France, Spain, Netherlands) | 0-5 kg | €19.90 |
| Europe 1 | 5-10 kg | €28.90 |
| Europe 1 | 10-20 kg | €39.90 |
| Europe 1 | Over 20 kg | €49.00 |
| Europe 2 / Non-EU (e.g. Switzerland, Poland, Czech Republic) | 0-5 kg | €29.90 |
| Europe 2 / Non-EU | 5-10 kg | €49.90 |
| Europe 2 / Non-EU | Over 10 kg | €63.90 |
❓ Frequently asked questions about Tuscan Rigatino
What is Tuscan rigatino?
It is the cured flat pancetta of Tuscan tradition: pork belly with layers of lean and fat, salted with black pepper and garlic and matured for 60-90 days. The name comes from the stripes visible when it is cut.
What is the difference between rigatino and pancetta?
The cut is the same. Rigatino has more black pepper, garlic in the salting and a longer maturing time, and therefore a more intense flavour: you need a little less of it in cooking.
How much does Tuscan rigatino cost?
The 500 g piece costs €10.90, i.e. €21.80 per kg.
How long does it keep once opened?
Wrapped in baking paper or in a sealed bag, it keeps for 10-14 days in the fridge. For cooking, you can cut it into cubes and freeze it in portions.
Can it be used instead of pancetta in recipes?
Yes, in any recipe: carbonara, amatriciana, soffritti, pulses. It gives more flavour than ordinary pancetta.
Who makes your rigatino?
Salumificio Poggetto, on the plain around Prato, which also makes sbriciolona, Tuscan sausage, frankfurters and porchetta for Salumeria Toscana.
How does refrigerated shipping work?
Every order travels refrigerated at +2/+4°C, vacuum-sealed and in an insulated box with cooling gel. This way the products arrive fresh and in the best condition, as if just picked up in the shop.
How soon will I receive my order?
Delivery normally takes place within 1-3 working days of shipping, throughout Italy. You receive the tracking number by email to follow your parcel all the way home.
Is there a minimum order or do I need to register?
No: there is no minimum order and no mandatory registration. Add the products to your cart, enter your address and complete the order in a few steps.
How do I store the products when they arrive?
Keep fresh products in the fridge at +2/+4°C and consume them by the date shown on the label. For cured meats and aged cheeses you will find storage instructions in the product description.
Do you also ship abroad?
We ship throughout Italy and to the 27 countries of the European Union, always with refrigerated and insulated packaging that maintains the cold chain until delivery.
Which payment methods can I use?
You can conveniently pay online with credit card, PayPal and the other secure methods available at checkout. All payments are protected and encrypted.
