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A rolled joint of pancetta - delivered whole or cut to weight, as cured, depending on the weight of what's on hand when you order. Ready to slice or dice into lardons at home.
The little black dress of cured meat, air-dried bacon is a classic that goes with everything and works for all occasions. Made in the style of Italian pancetta, with a couple of our own special ingredients added, air-dried bacon is first cured, then smoked over oak. The next step is what divides bacon as we know it from pancetta. A good few weeks of hang time gives additional, inimitable depth of flavour.
Our sliced air-dried streaky bacon is often rolled before curing, depending on the size of the cut we're using. If it's been rolled, you'll receive round rashers, as shown in this photo. You'll be able to stretch these out into straight rashers before cooking if you wish or keep them round and pop them straight in a sandwich when cooked.
Cooking tip: Air-dried pancetta contains a lot less water than normal bacon, and it's thinly cut, so it'll cook much quicker than you're used to - keep a close eye on it!
The sliced packs in the photos are double-layered.
Rebellion Black for this one, with savoury, salty bacon loving the richness of the stout. Bacon and stout is a classic pairing.
Shop the beer match here.
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