CAPREOLUS SMOKED PANCETTA
The belly of free-range pigs is cured with herbs and spices, fermented, air-dried, and air-dried. The fermentation alters to fat and makes it render very easily, and the finished pancetta which has a little more fat than modern pigs is far, far tastier.
It is finally smoked over smouldering beech wood chips for a delicate hint of sweet smoke that enhances, rather than dominates.
Pork belly, salt, garlic, muscovado sugar, black pepper, juniper berries, bay leaves, mace. Preservatives: Sodium nitrite, Ascorbic acid 130g pork used per 100g product