As featured in Paul Hollywood's recent BBC television programme 'Pies & Puds' episode 20.
Our Pancetta is made from pork bellies using free-range West Country pork. 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 and smoked over beech for a soft smoky flavour. 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. See also our pancetta without smoke and guanciale which are great alternatives.
'Gold Award' - Taste of the West 2012 (unsmoked pancetta)
'Best Cured Meat' - Taste of the West 2012 (unsmoked pancetta)