The belly of free-range pigs is cured with a blend of herbs and spices. After curing the meat is fermented which helps to keep it tender, and most importantly changes the structure of the fat; this gives it a silky texture as the fat starts to render in your mouth. It is then air-dried for 6 or 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 first, becoming crispy and full of flavour. It was Awarded 3 Stars at the Great Taste Awards (2020).