{"id":8449,"date":"2026-05-23T22:16:10","date_gmt":"2026-05-23T22:16:10","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=8449"},"modified":"2026-05-23T22:16:16","modified_gmt":"2026-05-23T22:16:16","slug":"histoire-de-la-pancetta-en-italie-origines-romaines-traditions-regionales-et-aop","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=8449","title":{"rendered":"Histoire de la Pancetta en Italie : Origines Romaines, Traditions R\u00e9gionales et AOP"},"content":{"rendered":"\n

Histoire de la Pancetta en Italie : des Salaisons Romaines aux AOP Modernes<\/h2>\n\n

\nLa pancetta<\/strong> est l\u2019une des charcuteries les plus anciennes et les plus embl\u00e9matiques d\u2019Italie. \nSon histoire plonge ses racines dans la Rome antique, o\u00f9 les paysans d\u00e9veloppaient des techniques \nde salaison<\/strong> pour conserver la viande en l\u2019absence de r\u00e9frig\u00e9ration. \nCette tradition, n\u00e9e de la n\u00e9cessit\u00e9, est devenue au fil des si\u00e8cles un v\u00e9ritable art gastronomique.\n<\/p>\n\n

1. Aux origines : la Rome antique et l\u2019art de conserver la viande<\/h3>\n\n

\nLes Romains ma\u00eetrisaient d\u00e9j\u00e0 la salaison<\/strong>, le fumage<\/strong> et la conservation au sel<\/strong>, comme le \nmontrent les textes de Caton, Varron ou Pline l\u2019Ancien. \nLa poitrine de porc \u00e9tait sal\u00e9e, s\u00e9ch\u00e9e, parfois aromatis\u00e9e, et servait de base \u00e0 de nombreux plats. \nCette tradition paysanne s\u2019inscrit dans une culture alimentaire o\u00f9 la viande \u00e9tait rare, pr\u00e9cieuse, \net o\u00f9 la conservation \u00e9tait essentielle.\n<\/p>\n\n

\nLe mot pancetta<\/strong> d\u00e9rive de pancia<\/em>, \u00ab ventre \u00bb, en r\u00e9f\u00e9rence \u00e0 la partie du porc utilis\u00e9e. \nLa pancetta est donc l\u2019h\u00e9riti\u00e8re directe des techniques romaines de conservation, tout comme la \npolenta (puls), les salaisons, les fromages secs ou les conserves de poisson (garum).\n<\/p>\n\n

2. Une \u00e9volution r\u00e9gionale : chaque Italie a sa pancetta<\/h3>\n\n

\nAvec les si\u00e8cles, chaque r\u00e9gion d\u2019Italie a d\u00e9velopp\u00e9 sa propre m\u00e9thode de fabrication, influenc\u00e9e \npar le climat, les traditions locales et les \u00e9pices disponibles. \nCette diversit\u00e9 a donn\u00e9 naissance \u00e0 des sp\u00e9cialit\u00e9s aujourd\u2019hui prot\u00e9g\u00e9es par des appellations \nd\u2019origine.\n<\/p>\n\n

\u2022 Pancetta Piacentina DOP (\u00c9milie-Romagne)<\/h4>\n

\nDe forme cylindrique, roul\u00e9e (arrotolata<\/em>), elle p\u00e8se entre 4 et 8 kg. \nFabriqu\u00e9e \u00e0 plus de 900 m d\u2019altitude, elle est sal\u00e9e \u00e0 sec, roul\u00e9e, emboss\u00e9e dans un boyau naturel \net s\u00e9ch\u00e9e au moins 4 mois. \nSa saveur est douce, fondante, d\u00e9licate<\/strong>. \nElle se d\u00e9guste crue, en antipasti, ou dans les p\u00e2tes et r\u00f4tis.\n<\/p>\n\n

\u2022 Pancetta di Calabria DOP (Calabre)<\/h4>\n

\nPlate (tesa<\/em>), \u00e9paisse de 3 \u00e0 5 cm, elle est sal\u00e9e, lav\u00e9e au vinaigre de vin, puis recouverte de \npiment calabrais<\/strong> (impepatura). \nMatur\u00e9e au moins 30 jours, elle offre un contraste unique entre maigre dense et gras fondant. \nElle accompagne traditionnellement les p\u00e2tes, les l\u00e9gumineuses et les f\u00e8ves fra\u00eeches.\n<\/p>\n\n

3. Les grandes familles de pancetta<\/h3>\n\n
    \n
  • Pancetta plate (tesa)<\/strong> : poitrine s\u00e9ch\u00e9e \u00e0 plat, id\u00e9ale pour la cuisson, les lardons, les plats mijot\u00e9s.<\/li>\n
  • Pancetta roul\u00e9e (arrotolata)<\/strong> : forme cylindrique, moelleuse, parfaite en tranches fines.<\/li>\n
  • Pancetta coppata<\/strong> : pancetta enroul\u00e9e autour d\u2019un c\u0153ur de coppa, sp\u00e9cialit\u00e9 du Nord.<\/li>\n
  • Pancetta au poivre<\/strong> : enrob\u00e9e de poivre noir concass\u00e9, tr\u00e8s aromatique.<\/li>\n<\/ul>\n\n

    4. Fabrication traditionnelle : un savoir-faire ancestral<\/h3>\n\n

    \nLa fabrication commence par une poitrine de porc de qualit\u00e9, bien marbr\u00e9e. \nElle est :\n<\/p>\n\n

      \n
    • d\u00e9soss\u00e9e et par\u00e9e,<\/li>\n
    • frott\u00e9e de sel, poivre et \u00e9pices (fenouil, coriandre, muscade, ail),<\/li>\n
    • laiss\u00e9e en salaison 7 \u00e0 10 jours,<\/li>\n
    • roul\u00e9e ou laiss\u00e9e \u00e0 plat,<\/li>\n
    • puis s\u00e9ch\u00e9e entre 1 et 4 mois dans un lieu frais et ventil\u00e9.<\/li>\n<\/ul>\n\n

      \nContrairement au bacon, la pancetta n\u2019est jamais fum\u00e9e<\/strong>, ce qui lui donne un go\u00fbt plus subtil \net plus doux.\n<\/p>\n\n

      5. Place dans la cuisine italienne<\/h3>\n\n

      \nLa pancetta est un ingr\u00e9dient polyvalent, utilis\u00e9 :\n<\/p>\n\n

        \n
      • dans la carbonara<\/strong> (souvent en alternative au guanciale),<\/li>\n
      • dans l\u2019amatriciana<\/strong>,<\/li>\n
      • dans les risotti<\/strong>,<\/li>\n
      • sur les pizzas<\/strong>,<\/li>\n
      • en antipasti<\/strong>, crue et finement tranch\u00e9e.<\/li>\n<\/ul>\n\n

        \nElle apporte un parfum unique, un gras noble et une profondeur aromatique qui en font un \nexhausteur de go\u00fbt naturel.\n<\/p>\n\n

        6. Une charcuterie identitaire, h\u00e9riti\u00e8re de Rome<\/h3>\n\n

        \nLa pancetta n\u2019est pas seulement un produit gastronomique : \nc\u2019est un symbole de la culture italienne, un h\u00e9ritage direct des techniques romaines de \nconservation, un savoir-faire paysan transmis de g\u00e9n\u00e9ration en g\u00e9n\u00e9ration.\n<\/p>\n\n

        \nQu\u2019elle soit plate, roul\u00e9e, douce ou piment\u00e9e, elle incarne la diversit\u00e9 des terroirs italiens \net la richesse d\u2019une tradition culinaire mill\u00e9naire.\n<\/p>\n\n\n\n\n

        \n
        \"\"<\/figure>\n\n\n\n
        \"\"<\/figure>\n\n\n\n
        \"\"<\/figure>\n\n\n\n
        \"\"<\/figure>\n\n\n\n
        \"\"<\/figure>\n\n\n\n
        \"\"<\/figure>\n\n\n\n
        \"\"<\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"

        La pancetta, h\u00e9riti\u00e8re des salaisons romaines, est une charcuterie italienne mill\u00e9naire.
        \nPlate ou roul\u00e9e, douce ou piment\u00e9e, elle refl\u00e8te la diversit\u00e9 des terroirs italiens et un
        \nsavoir-faire ancestral transmis de g\u00e9n\u00e9ration en g\u00e9n\u00e9ration.<\/p>\n","protected":false},"author":1,"featured_media":8450,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"La pancetta est l\u2019h\u00e9riti\u00e8re directe des salaisons romaines : un savoir-faire mill\u00e9naire devenu un symbole de la gastronomie italienne, des AOP du Nord aux traditions calabraises.\n\nhttps:\/\/www.espritmezzogiorno.fr\/\n\n#Pancetta #CharcuterieItalienne #Calabre #Piacenza #CuisineItalienne #Histoire #Espri","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1],"tags":[6829,6860,6842,6864,6863,6837,6862,6861,6865],"class_list":["post-8449","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites-emg","tag-charcuterie-italienne","tag-histoire-pancetta-italie","tag-pancetta-arrotolata","tag-pancetta-calabria-dop","tag-pancetta-piacentina-dop","tag-pancetta-tesa","tag-porc-italien","tag-salaison-romaine","tag-traditions-culinaires-italiennes"],"blocksy_meta":[],"yoast_head":"\nHistoire de la Pancetta en Italie : Origines Romaines, Traditions R\u00e9gionales et AOP - Esprit Mezzogiorno<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.espritmezzogiorno.fr\/?p=8449\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Histoire de la Pancetta en Italie : Origines Romaines, Traditions R\u00e9gionales et AOP - Esprit Mezzogiorno\" \/>\n<meta property=\"og:description\" content=\"La pancetta, h\u00e9riti\u00e8re des salaisons romaines, est une charcuterie italienne mill\u00e9naire. Plate ou roul\u00e9e, douce ou piment\u00e9e, elle refl\u00e8te la diversit\u00e9 des terroirs italiens et un savoir-faire ancestral transmis de g\u00e9n\u00e9ration en g\u00e9n\u00e9ration.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.espritmezzogiorno.fr\/?p=8449\" \/>\n<meta property=\"og:site_name\" content=\"Esprit Mezzogiorno\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/1132643523263646\" \/>\n<meta property=\"article:published_time\" content=\"2026-05-23T22:16:10+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-05-23T22:16:16+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/OIP.Zy4LmCx_xKw1LAE7Unt8iwHaHa.webp?fit=474%2C474&ssl=1\" \/>\n\t<meta property=\"og:image:width\" content=\"474\" \/>\n\t<meta property=\"og:image:height\" content=\"474\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"Tedi\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@mezzogiorno25\" \/>\n<meta name=\"twitter:site\" content=\"@mezzogiorno25\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Tedi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8449#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8449\"},\"author\":{\"name\":\"Tedi\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#\\\/schema\\\/person\\\/fc0bc64b69cf77e5e0c889b76ca3d848\"},\"headline\":\"Histoire de la Pancetta en Italie : Origines Romaines, Traditions R\u00e9gionales et AOP\",\"datePublished\":\"2026-05-23T22:16:10+00:00\",\"dateModified\":\"2026-05-23T22:16:16+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8449\"},\"wordCount\":676,\"commentCount\":2,\"publisher\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8449#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/i0.wp.com\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/OIP.Zy4LmCx_xKw1LAE7Unt8iwHaHa.webp?fit=474%2C474&ssl=1\",\"keywords\":[\"charcuterie italienne\",\"histoire pancetta italie\",\"pancetta arrotolata\",\"pancetta calabria dop\",\"pancetta piacentina dop\",\"pancetta tesa\",\"porc italien\",\"salaison romaine\",\"traditions culinaires italiennes\"],\"articleSection\":[\"Actualit\u00e9s EMG\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8449#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8449\",\"url\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8449\",\"name\":\"Histoire de la Pancetta en Italie : Origines Romaines, Traditions R\u00e9gionales et AOP - Esprit Mezzogiorno\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8449#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8449#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/i0.wp.com\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/OIP.Zy4LmCx_xKw1LAE7Unt8iwHaHa.webp?fit=474%2C474&ssl=1\",\"datePublished\":\"2026-05-23T22:16:10+00:00\",\"dateModified\":\"2026-05-23T22:16:16+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8449#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8449\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8449#primaryimage\",\"url\":\"https:\\\/\\\/i0.wp.com\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/OIP.Zy4LmCx_xKw1LAE7Unt8iwHaHa.webp?fit=474%2C474&ssl=1\",\"contentUrl\":\"https:\\\/\\\/i0.wp.com\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/OIP.Zy4LmCx_xKw1LAE7Unt8iwHaHa.webp?fit=474%2C474&ssl=1\",\"width\":474,\"height\":474},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=8449#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Histoire de la Pancetta en Italie : Origines Romaines, Traditions R\u00e9gionales et AOP\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#website\",\"url\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/\",\"name\":\"Esprit Mezzogiorno\",\"description\":\"Mezzogiorno : L'Italie des origines, sans artifice.\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#organization\",\"name\":\"Esprit Mezzogiorno\",\"url\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/i0.wp.com\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/shutterstock_1902583462-1.webp?fit=820%2C547&ssl=1\",\"contentUrl\":\"https:\\\/\\\/i0.wp.com\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/shutterstock_1902583462-1.webp?fit=820%2C547&ssl=1\",\"width\":820,\"height\":547,\"caption\":\"Esprit Mezzogiorno\"},\"image\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/1132643523263646\",\"https:\\\/\\\/x.com\\\/mezzogiorno25\",\"https:\\\/\\\/instagram.com\\\/espritmezzogiorno\",\"https:\\\/\\\/www.linkedin.com\\\/company\\\/esprit-mezzo-giorno\",\"https:\\\/\\\/nextdoor.com\\\/profile\\\/02-LQmY9jXWFhLtb9\",\"https:\\\/\\\/www.threads.net\\\/@espritmezzogiorno\",\"https:\\\/\\\/www.tumblr.com\\\/blog\\\/view\\\/juio5698\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#\\\/schema\\\/person\\\/fc0bc64b69cf77e5e0c889b76ca3d848\",\"name\":\"Tedi\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/4919e43841f08560ea1ae041d829a638eb5d0d79c78b415dcc932ac31620a330?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/4919e43841f08560ea1ae041d829a638eb5d0d79c78b415dcc932ac31620a330?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/4919e43841f08560ea1ae041d829a638eb5d0d79c78b415dcc932ac31620a330?s=96&d=mm&r=g\",\"caption\":\"Tedi\"},\"sameAs\":[\"https:\\\/\\\/www.espritmezzogiorno.fr\"],\"url\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Histoire de la Pancetta en Italie : Origines Romaines, Traditions R\u00e9gionales et AOP - Esprit Mezzogiorno","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.espritmezzogiorno.fr\/?p=8449","og_locale":"fr_FR","og_type":"article","og_title":"Histoire de la Pancetta en Italie : Origines Romaines, Traditions R\u00e9gionales et AOP - Esprit Mezzogiorno","og_description":"La pancetta, h\u00e9riti\u00e8re des salaisons romaines, est une charcuterie italienne mill\u00e9naire. Plate ou roul\u00e9e, douce ou piment\u00e9e, elle refl\u00e8te la diversit\u00e9 des terroirs italiens et un savoir-faire ancestral transmis de g\u00e9n\u00e9ration en g\u00e9n\u00e9ration.","og_url":"https:\/\/www.espritmezzogiorno.fr\/?p=8449","og_site_name":"Esprit Mezzogiorno","article_publisher":"https:\/\/www.facebook.com\/1132643523263646","article_published_time":"2026-05-23T22:16:10+00:00","article_modified_time":"2026-05-23T22:16:16+00:00","og_image":[{"width":474,"height":474,"url":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/OIP.Zy4LmCx_xKw1LAE7Unt8iwHaHa.webp?fit=474%2C474&ssl=1","type":"image\/webp"}],"author":"Tedi","twitter_card":"summary_large_image","twitter_creator":"@mezzogiorno25","twitter_site":"@mezzogiorno25","twitter_misc":{"\u00c9crit par":"Tedi","Dur\u00e9e de lecture estim\u00e9e":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.espritmezzogiorno.fr\/?p=8449#article","isPartOf":{"@id":"https:\/\/www.espritmezzogiorno.fr\/?p=8449"},"author":{"name":"Tedi","@id":"https:\/\/www.espritmezzogiorno.fr\/#\/schema\/person\/fc0bc64b69cf77e5e0c889b76ca3d848"},"headline":"Histoire de la Pancetta en Italie : Origines Romaines, Traditions R\u00e9gionales et AOP","datePublished":"2026-05-23T22:16:10+00:00","dateModified":"2026-05-23T22:16:16+00:00","mainEntityOfPage":{"@id":"https:\/\/www.espritmezzogiorno.fr\/?p=8449"},"wordCount":676,"commentCount":2,"publisher":{"@id":"https:\/\/www.espritmezzogiorno.fr\/#organization"},"image":{"@id":"https:\/\/www.espritmezzogiorno.fr\/?p=8449#primaryimage"},"thumbnailUrl":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/OIP.Zy4LmCx_xKw1LAE7Unt8iwHaHa.webp?fit=474%2C474&ssl=1","keywords":["charcuterie italienne","histoire pancetta italie","pancetta arrotolata","pancetta calabria dop","pancetta piacentina dop","pancetta tesa","porc italien","salaison romaine","traditions culinaires italiennes"],"articleSection":["Actualit\u00e9s EMG"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.espritmezzogiorno.fr\/?p=8449#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.espritmezzogiorno.fr\/?p=8449","url":"https:\/\/www.espritmezzogiorno.fr\/?p=8449","name":"Histoire de la Pancetta en Italie : Origines Romaines, Traditions R\u00e9gionales et AOP - Esprit Mezzogiorno","isPartOf":{"@id":"https:\/\/www.espritmezzogiorno.fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.espritmezzogiorno.fr\/?p=8449#primaryimage"},"image":{"@id":"https:\/\/www.espritmezzogiorno.fr\/?p=8449#primaryimage"},"thumbnailUrl":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/OIP.Zy4LmCx_xKw1LAE7Unt8iwHaHa.webp?fit=474%2C474&ssl=1","datePublished":"2026-05-23T22:16:10+00:00","dateModified":"2026-05-23T22:16:16+00:00","breadcrumb":{"@id":"https:\/\/www.espritmezzogiorno.fr\/?p=8449#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.espritmezzogiorno.fr\/?p=8449"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.espritmezzogiorno.fr\/?p=8449#primaryimage","url":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/OIP.Zy4LmCx_xKw1LAE7Unt8iwHaHa.webp?fit=474%2C474&ssl=1","contentUrl":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/OIP.Zy4LmCx_xKw1LAE7Unt8iwHaHa.webp?fit=474%2C474&ssl=1","width":474,"height":474},{"@type":"BreadcrumbList","@id":"https:\/\/www.espritmezzogiorno.fr\/?p=8449#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/www.espritmezzogiorno.fr\/"},{"@type":"ListItem","position":2,"name":"Histoire de la Pancetta en Italie : Origines Romaines, Traditions R\u00e9gionales et AOP"}]},{"@type":"WebSite","@id":"https:\/\/www.espritmezzogiorno.fr\/#website","url":"https:\/\/www.espritmezzogiorno.fr\/","name":"Esprit Mezzogiorno","description":"Mezzogiorno : L'Italie des origines, sans artifice.","publisher":{"@id":"https:\/\/www.espritmezzogiorno.fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.espritmezzogiorno.fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/www.espritmezzogiorno.fr\/#organization","name":"Esprit Mezzogiorno","url":"https:\/\/www.espritmezzogiorno.fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.espritmezzogiorno.fr\/#\/schema\/logo\/image\/","url":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/shutterstock_1902583462-1.webp?fit=820%2C547&ssl=1","contentUrl":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/shutterstock_1902583462-1.webp?fit=820%2C547&ssl=1","width":820,"height":547,"caption":"Esprit Mezzogiorno"},"image":{"@id":"https:\/\/www.espritmezzogiorno.fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/1132643523263646","https:\/\/x.com\/mezzogiorno25","https:\/\/instagram.com\/espritmezzogiorno","https:\/\/www.linkedin.com\/company\/esprit-mezzo-giorno","https:\/\/nextdoor.com\/profile\/02-LQmY9jXWFhLtb9","https:\/\/www.threads.net\/@espritmezzogiorno","https:\/\/www.tumblr.com\/blog\/view\/juio5698"]},{"@type":"Person","@id":"https:\/\/www.espritmezzogiorno.fr\/#\/schema\/person\/fc0bc64b69cf77e5e0c889b76ca3d848","name":"Tedi","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/secure.gravatar.com\/avatar\/4919e43841f08560ea1ae041d829a638eb5d0d79c78b415dcc932ac31620a330?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/4919e43841f08560ea1ae041d829a638eb5d0d79c78b415dcc932ac31620a330?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/4919e43841f08560ea1ae041d829a638eb5d0d79c78b415dcc932ac31620a330?s=96&d=mm&r=g","caption":"Tedi"},"sameAs":["https:\/\/www.espritmezzogiorno.fr"],"url":"https:\/\/www.espritmezzogiorno.fr\/?author=1"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/OIP.Zy4LmCx_xKw1LAE7Unt8iwHaHa.webp?fit=474%2C474&ssl=1","jetpack_likes_enabled":true,"jetpack-related-posts":[{"id":8353,"url":"https:\/\/www.espritmezzogiorno.fr\/?p=8353","url_meta":{"origin":8449,"position":0},"title":"Pancetta, Guanciale, Lardo & Joue de Porc Noir : Les Diff\u00e9rences Essentielles","author":"Tedi","date":"mai 22, 2026","format":false,"excerpt":"Pancetta, guanciale, lardo et joue de porc noir : quatre charcuteries italiennes issues de parties diff\u00e9rentes du porc, chacune avec sa texture, son go\u00fbt et son usage culinaire. Des produits artisanaux d\u2019exception disponibles chez Esprit Mezzogiorno.","rel":"","context":"Dans "CUISINE CALABRAISE"","block_context":{"text":"CUISINE CALABRAISE","link":"https:\/\/www.espritmezzogiorno.fr\/?cat=6756"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/OIP.h7KajICkzdgExsED6GELHQHaIY.webp?fit=474%2C536&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":8345,"url":"https:\/\/www.espritmezzogiorno.fr\/?p=8345","url_meta":{"origin":8449,"position":1},"title":"Pancetta Roul\u00e9e de Porc Noir d\u2019Aspromonte \u2013 Charcuterie Artisanale & Prix Imbattable","author":"Tedi","date":"mai 22, 2026","format":false,"excerpt":"La pancetta roul\u00e9e de porc noir d\u2019Aspromonte est une charcuterie artisanale d\u2019exception : \u00e9levage en libert\u00e9, alimentation naturelle, gras noble et affinage traditionnel. Chez Esprit Mezzogiorno, elle est propos\u00e9e \u00e0 un prix imbattable pour cette qualit\u00e9 rare.","rel":"","context":"Dans "CUISINE CALABRAISE"","block_context":{"text":"CUISINE CALABRAISE","link":"https:\/\/www.espritmezzogiorno.fr\/?cat=6756"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/OIP.U6Zla_xhpDCvhPgLghCLQAHaIx.webp?fit=474%2C561&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":9739,"url":"https:\/\/www.espritmezzogiorno.fr\/?p=9739","url_meta":{"origin":8449,"position":2},"title":"\ud83e\udd53 Pancetta Italienne Artisanale : Roul\u00e9e, \u00c9tir\u00e9e, Fum\u00e9e & BIO","author":"Tedi","date":"mai 31, 2026","format":false,"excerpt":"Pancetta italienne artisanale : roul\u00e9e, \u00e9tir\u00e9e, fum\u00e9e, rustique ou BIO. Une s\u00e9lection de 10 pancette authentiques, parfaites pour carbonara, risotti, focacce et antipasti.","rel":"","context":"Dans "Gourmet \u2013 \u00c9picerie Fine d'Exception"","block_context":{"text":"Gourmet \u2013 \u00c9picerie Fine d'Exception","link":"https:\/\/www.espritmezzogiorno.fr\/?cat=7315"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/Capture-40.jpg?fit=580%2C672&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/Capture-40.jpg?fit=580%2C672&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/Capture-40.jpg?fit=580%2C672&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":3688,"url":"https:\/\/www.espritmezzogiorno.fr\/?p=3688","url_meta":{"origin":8449,"position":3},"title":"\ud83e\udd53 La Charcuterie Italienne : un Voyage Mill\u00e9naire au C\u0153ur des Saveurs et des Traditions","author":"Tedi","date":"avril 20, 2026","format":false,"excerpt":"La charcuterie italienne n\u2019est pas un simple assortiment de viandes s\u00e9ch\u00e9es ou affin\u00e9es. C\u2019est un patrimoine vivant, un h\u00e9ritage transmis de g\u00e9n\u00e9ration en g\u00e9n\u00e9ration, un monde fait de gestes anciens, de savoir-faire artisanaux et de saveurs inimitables.Aujourd\u2019hui encore, chaque r\u00e9gion d\u2019Italie raconte son histoire \u00e0 travers ses salumi : un\u2026","rel":"","context":"Dans "Actualit\u00e9s EMG"","block_context":{"text":"Actualit\u00e9s EMG","link":"https:\/\/www.espritmezzogiorno.fr\/?cat=1"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/phab79-meat-6999149_640.jpg?fit=640%2C427&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/phab79-meat-6999149_640.jpg?fit=640%2C427&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/04\/phab79-meat-6999149_640.jpg?fit=640%2C427&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":10507,"url":"https:\/\/www.espritmezzogiorno.fr\/?p=10507","url_meta":{"origin":8449,"position":4},"title":"L’Authentique Pancetta Roul\u00e9e de Porc Noir : Le Secret Fondant de la Gastronomie Calabraise","author":"Tedi","date":"juin 8, 2026","format":false,"excerpt":"Pancetta roul\u00e9e artisanale de Porc Noir d\u2019Aspromonte, affin\u00e9e 4 \u00e0 6 mois. Disponible en versions douce ou piquante, formats 0,6 kg et 1,5 kg. Texture fondante, parfum de fenouil sauvage et piment. Fra\u00eecheur garantie 48h.","rel":"","context":"Dans "CUISINE CALABRAISE"","block_context":{"text":"CUISINE CALABRAISE","link":"https:\/\/www.espritmezzogiorno.fr\/?cat=6756"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/Capture-13.webp?fit=617%2C365&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/Capture-13.webp?fit=617%2C365&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/Capture-13.webp?fit=617%2C365&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":8403,"url":"https:\/\/www.espritmezzogiorno.fr\/?p=8403","url_meta":{"origin":8449,"position":5},"title":"Pourquoi la Pancetta Plate est Introuvable en France (et Pourquoi la Roul\u00e9e a Gagn\u00e9)","author":"Tedi","date":"mai 23, 2026","format":false,"excerpt":"La pancetta plate est la version traditionnelle italienne, typique du Sud, tandis que la pancetta roul\u00e9e s\u2019est impos\u00e9e en France gr\u00e2ce \u00e0 l\u2019immigration du Nord. Introuvable en supermarch\u00e9, la pancetta plate artisanale est enfin disponible chez Esprit Mezzogiorno.","rel":"","context":"Dans "CUISINE CALABRAISE"","block_context":{"text":"CUISINE CALABRAISE","link":"https:\/\/www.espritmezzogiorno.fr\/?cat=6756"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/OIP.Oe-KW0JVQs-mSH-DHxQRzwAAAA.webp?fit=368%2C543&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]}],"jetpack_shortlink":"https:\/\/wp.me\/ph5VIm-2ch","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/posts\/8449","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8449"}],"version-history":[{"count":2,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/posts\/8449\/revisions"}],"predecessor-version":[{"id":8458,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/posts\/8449\/revisions\/8458"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/media\/8450"}],"wp:attachment":[{"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8449"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8449"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8449"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}