As featured in Paul Hollywood's recent BBC television programme 'Pies & Puds' episode 20.
Our Pancetta is made from pork bellies from free range West Country 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 cook with Pancetta (winner Best Cured Product 2012).
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