Cured pork belly.
Pancetta is perfect when diced up for pasta or added to salads, soups, and main dishes as garnish. Pancetta adds that meaty, salty, fatty goodness to any dish.
• Format/Cut: Cured pork belly
• Casing/Seasoning: Fermented and cured without casing, with black pepper and rosemary
• Aged: about 4 weeks
• Size: about 12 lbs
• Tasting notes: Pancetta is meaty with subtle herbal notes and a nice balance of the sweet and the salty.