Bergamo's bacon is made exclusively with fresh pork at least of 3kg of size and with pigskin. The salting process is made using no water, with kitchen salt, pepper, spices and different aromatic herbs; it lasts more than seven days. Then “pancetta” is folded up as if it was a book, crammed with lard, stitched and tied up by hand; the ageing period lasts at least 45 days. At the end of this processing, pancetta has a plain rectangular shape, a solid consistence and is white-pink. Bergamo's bacon is very good eaten as hors d’oeuvre or as a swift, nourishing second course together with a glass of red wine.