Diced Smoked Pork Pancetta
Home-cured Pancetta made but finest Saddleback Cross Rare Breed pork belly. This pancetta is first left to cure for 15 days in salt and spices and then hung and left to mature for about 2 months to intensify the flavour.
Unlike some pancetta you will find available, ours has no added water. It makes the best pasta carbonara and is perfect for adding to roasts and flavouring stews, soups and casseroles. Great topping for burgers too!
Delivered fresh | 100g Serves 4
Pre-diced for convenience
Made from salt-cured pork belly, our cured pancetta is melt-in-the-mouth quality. Pancetta is quick and easy to cook and your key ingredient to many pastas and traditional Italian dishes.
Pork, Salt, Smoked Flavouring, Dextrose, Natural Aroma, antioxidant E301, Preservatives: E250, E252.
Allergens are highlighted in bold.