Double Oak Smoked Garlic Pancetta
Our free range pork belly’s are lovingly hand cured using the finest ingredients, before being massaged with red wine, black pepper and freshly crushed garlic. We then gently smoke them for four days over local oak shavings before being air dried for up to 6 months. We then remove the rind & the rib’s before washing in more red wine & smoking for another 24 hours. It is the perfect addition to any charcuterie board or pasta dish. We recommend it thinly sliced and accompanied with cheese, crusty bread and a glass of red.
Approx Weight 40g
Our free range pork belly’s are lovingly hand cured using the finest ingredients, before being massaged with red wine, black pepper and freshly crushed garlic. We then gently smoke them for four days over local oak shavings before being air dried for up to 6 months. We then remove the rind & the rib’s before washing in more red wine & smoking for another 24 hours. It is the perfect addition to any charcuterie board or pasta dish. We recommend it thinly sliced and accompanied with cheese, crusty bread and a glass of red.
Approx Weight 40g
Our free range pork belly’s are lovingly hand cured using the finest ingredients, before being massaged with red wine, black pepper and freshly crushed garlic. We then gently smoke them for four days over local oak shavings before being air dried for up to 6 months. We then remove the rind & the rib’s before washing in more red wine & smoking for another 24 hours. It is the perfect addition to any charcuterie board or pasta dish. We recommend it thinly sliced and accompanied with cheese, crusty bread and a glass of red.
Approx Weight 40g
Ingredients:
Free range Pork belly, Cornish sea salt, spices, fresh thyme, garlic, red wine (sulphites), potassium nitrate, sodium nitrite.
Allergen Information:
See ingredients list in BOLD
Nutrition (per 100g):
Energy 2945.9 kJ,
Energy 704.4 kcal,
Fat 72.0 g,
of which saturates 26.2 g,
Carbohydrate 0.1 g,
of which sugars 0.0 g,
Protein 12.8 g,
Salt 0.40 g