Iberico Style Pancetta

Our expertly cured Iberico-style pancetta is just the ticket for elevating your dishes to the next culinary level. Boasting a high-fat content, expect full yet delicate pork flavour, with a natural hint of sweetness. Our Master Curer Graham has cured this pancetta in a salt cure, before dry ageing for 3 months to develop a highly sought after finish. Often referred to as 'Italian bacon', this cut is perfect for either slicing and wrapping meat or vegetables, laying over sourdough with a pinch of salt, or simply used as lardons as a base for great soups and casseroles. Sourced from free-range hogs from our trusted suppliers, expect quality pork that tastes just how pork should, as a result of the slow growing nature of our heritage breeds.