The Pancetta starts with British pork bellies, selected for an even distribution of fat to lean – fat is essential as pancetta which is too lean tend to be dry and lacks flavour. The bellies are hand salted then allowed to rest for 7 days, hung for a couple of days and then smoked for 5 hours. The product is then air dried for a further 5 weeks.
Unlike many Pancetta's on the market today the Woodall's product is traditionally matured over 45 days so it is perfect for cooking with but is also ready to eat – straight from the pack.
Please note: We require 4 working days to deliver this product, although we will endeavour to deliver sooner.
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