Pancetta

• ~5 pounds
• Hand trimmed
• Aged ~14 days
• Keep refrigerated 
• This product is uncured and should be cooked before eating

• Risotto
• 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.