Rigatino

Rigatino is a traditional Tuscan cut of pork belly, distinct from pancetta in that it is not rolled and is often sold as a flat, rectangular slab. The meat is cured with salt, pepper, and aromatic herbs, then air-dried for several weeks. A great version of rigatino is distinguished by a balanced fat-to-meat ratio of roughly 40 to 60 percent, a deep ruby color in the lean sections, and a creamy, translucent fat that melts on the tongue. The seasoning should be assertive but not overwhelming, with cracked black pepper and hints of garlic or rosemary typical of the Chianti area. Though it originated in central Tuscany, regional variations exist: in the mountains of Pistoia, producers may add fennel seeds or wild fennel pollen, while coastal versions sometimes include a light smoke from olive wood. The dish is often sliced thin and eaten raw as an antipasto, or grilled until crispy for use in pasta dishes like carbonara toscana. At Osteria il Rifugio del Chianti, located in Badiaccia A Montemuro, Italia, the venue presents their rigatino as a specialty, praised by the guide Sentieri Golosi for its artisanal curing and authentic flavor profile that reflects the surrounding landscape.