Looking for a block of Pancetta? Same as our other Pancetta, just cut very thick for you to then either dice or cut into little lardons. Basically, we've just made one of the cuts for you!
Unlike bacon, which is pork belly wet-cured for 2-3 days and hot smoked, our pancetta is cured and dried over a nearly fifty day process. It has a nice garlic kick and unsmoked.
Unlike almost all other pancetta on the market that is make quicker than ours, must be refrigerated and must be cooked, we make ours a little more like prosciutto, so it's ready to eat as it is, but is great just a little warmed and melted, and fried wonderfully too.
Sliced into slabs about 1/4" thick in a zip-top vacuum package.
(Looking for delicate thin ready-to use Pancetta? Check out our Paper Thin presliced Pancetta)
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