Rolled Pancetta with pink pepper, lemon and thyme
Wanting to give even more to the humble pork belly. This recipe is lively, punchy and zesty, excellent with a glass of white, some juicy grapes and a delicious light brie. Once cured, its filled with freshly picked thyme leaves, dehydrated lemon zest & crushed pink peppercorns. Its then over to the smokehouse for 4 days before being air dried for 6 months.
Approx Weight 50g
Ingredients:
Pork belly, sea salt, garlic, black pepper, fennel, white wine (sulphites), pink pepper (0.62%), lemon zest (0.46%), thyme (0.46%), potassium nitrate, sodium nitrite, natural Beef casings
Allergen Information:
See ingredients list in BOLD
Nutrition (per 100g):
Energy 2900.6 kJ,
Energy 693.6 kcal,
Fat 70.9 g,
of which saturates 25.8 g,
Carbohydrate 0.3 g,
of which sugars 0.0 g,
Protein 12.8 g,
Salt 0.39 g