Pancetta piacentina, Protected Denomination of Origin, can only be produced within the Province of Piacenza using meat coming from porks which are born and breeded in Emilia-Romagna and Lombardia Regions. Also the aging must take place within the Province of Piacenza in places that sit less than 900 m above sea level. Pancetta is produced using adipose cuts of porks and it is cured with salt, pepper, cloves and sugar. After salting meat should be stored in refrigerating rooms for 2 weeks and then it is rolled. The last phase consists in aging for at least 2 months. Pancetta is often used as a starter with broad beans and pecorino cheese or with bread.