Dry Cured Free Range Sliced Pancetta


This Pancetta is our take on the Italian favourite. We cure free range pork bellies from Dermot Allen pork, Co. Wicklow. Dry cure mix and add spices and leave to marinade for 10 days before being taken out, hung for 3 weeks and then thinly sliced. Pancetta is delicious on its own or as an ingredient in your favourite pasta dish. This product must be cooked before consumption.
Contains: Salt 7.5% Spices 2.5%.- coriander, pepper,ginger, tumeric, mace, fenugreek, caraway seed, cardamon, cumin, allspice, chillies, cloves, fennel seed. onion.


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