Our Pancetta is made from pork bellies from woodland-reared Oxford Sandy & Black pigs from West Dorset and other free range local pigs.
Our Pancetta is made from pork bellies from woodland-reared Oxford Sandy & Black pigs from West Dorset and other free range local pigs. We select pieces with a good fat to meat ratio and then cure them with garlic, black pepper, thyme, juniper, bay, and mace. The cured meat is then fermented (which makes the fat render quickly - perfect for cooking) and then air-dried. We slice the pancetta thinly so that you can use it to wrap around chicken or partridge or fry until crisp to add to a walnut, lettuce and mangetout salad, but of course there are a million ways to use Pancetta (winner Best Cured Product 2012). See also our smoked pancetta and Guanciale (Champion Product 2013)
'Gold Award' - Taste of the West 2012
'Best Cured Meat' - Taste of the West 2012
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