The belly of free-range pigs is cured with a blend of herbs and spices. After curing the meat is fermented, which keeps helps to keep the texture soft and most importantly changes the structure of the fat; this gives it a silky mouth-feel as the fat starts to render in your mouth. It is then air-dried for 6 and 10 weeks (depending on the size of the pig) in temperature and humidity controlled rooms.
Whilst Pancetta can be eaten as it comes it is more normally cooked, becoming crispy and full of flavour. Awarded 3 Stars at the Great Taste Awards 2020