These skinless half bellies are salted and seasoned with garlic, clove, bay leaf, and black pepper. They're then slow-aged to perfection, yielding something so delicious that you'll question eating regular old bacon ever again.
- ~5 pounds
- Hand trimmed
- Aged ~14 days
- Keep refrigerated
- Medium-bodied red (Montepulciano works)
- Chicories (mix and match)
How we would eat it:
Take some thinly sliced pancetta and wrap it around a fresh fig, securing with a toothpick. Throw a few (or a bunch) in the oven until crispy and caramelized. Garnish with chives and a drizzle of Aceto Balsamico for a bite of heaven.