Mangalitza Pancetta

From our larger Mangalitza pigs, we reserve the bellies for a traditional farmhouse cooking bacon, or pancetta as its known in Italy. The bellies have been salted with herbs and spices, before being smoked for 5 days and then hung for a week to further dry the bellies out and intensify the flavour. Our bellies are cured with the rind on, and designed to be used as a larder staple for cooking with. Ideal for lardons, and chunking bits off as and when needed for soups, braises and stews. Will almost last indefinitely, just getting slightly saltier over time. Sent as a whole chunk and best kept as so until needed. (250g or 1kg section)