Dorset Pancetta with Rosemary
Dorset Pancetta with Black Pepper & Rosemary.
Cured and air dried pork belly. Cured in a mixture of rosemary and black pepper.
Use pancetta to transform pastas, risottos, casseroles and soups to provide a real depth of flavour to a dish, or simply fry with a few shallots, creme fraiche and a glug of white wine and stir into pasta.
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Frequently Asked Questions
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Pancetta is cured and air dried pork belly. The belly is salt cured with seasoning, then hung to dry, which concentrates the flavour and firms the texture.
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Both come from the pork belly, but they are made differently. Bacon is usually cured and then smoked, and is almost always cooked before eating. Pancetta is cured and air dried rather than smoked, which gives it a cleaner, more delicate pork flavour and a firmer texture.
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Pancetta adds real depth to pastas, risottos, casseroles and soups. One of the simplest ways to enjoy it is to fry it off with a few shallots, add a glug of white wine and some creme fraiche, and stir it through pasta.