Mangalitsa Pancetta

We make our pancetta from prime belly of one year old Mangalitsa pigs, dry cured in a complex blend of herbs and spices and then air dried. The flavour is rich and succulent, a serious upgrade on bacon in any recipe.

Fry the lardons as the base of a carbonara or ragu, crisp the slices for breakfast, or drape them over game birds before roasting to keep the meat moist.

Ingredients: pork, herbs, spices, pepper, sugar, sodium nitrate, sodium nitrite.

Wheat, dairy and gluten free.

Sliced or lardons in 100g and 200g packs, 20-day shelf life. Whole piece 500g or 1kg, 3-month shelf life.

Keep refrigerated, and follow the date and guidance printed on the pack. A whole piece will keep longer than sliced, so buy the piece if you are working through it slowly.

Take charcuterie out of the fridge a little while before serving. Warming it gently to room temperature lets the fat soften and the aroma open up.

Air dried charcuterie is cured to keep, so it travels happily without refrigeration. Fresh cuts are sent with ice packs to hold temperature in transit. Orders placed before Wednesday at 9am are dispatched the same week, and delivery is within 24 hours of shipping.

Because this is fresh food we cannot accept returns for change of mind. If anything arrives damaged or not as it should be, get in touch and we will put it right.