Bacon and Pancetta
Cured with garlic, black pepper, thyme, juniper, bay, and mace, the pancetta is then fermented, air-dried, and smoked over beech for a gentle smoky flavour. It’s so thinly sliced that it’s very easy to wrap it around chicken or fry it until crisp for a salad.
This multi-award-winning English artisan charcuterie is made in Dorset using free-range West Country pork.
You can also crumble it over your favourite pasta or use it for a pizza topping.
6 in stock