Mouthwatering Pancetta from acorn-fed Iberico pigs is just melt-in-the-mouth good. A slab cut from the belly of the Iberico Pata Negra pig, the famous Spanish breed of pig with incredible amounts of creamy intramuscular fat, this pancetta is hickory-smoked for 4 weeks. The flavor is nutty, thanks to the diet rich in acorns, and luxuriously smooth. Cooks to crispy perfection!
A minumum of 28 days from shipment.