CAPREOLUS SMOKED PANCETTA

£7.50

In stock

CAPREOLUS SMOKED PANCETTA quantity

Add

Description

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