How could bacon possibly be improved upon? How about starting with free-range, acorn-fed pork belly! These strips of decadent deliciousness have been slow smoked with hickory wood to create some of the finest bacon in the world. They add melt-in-your-mouth flavor to your favorite recipes and are excellent sprinkled on salads and baked potatoes. We love simply crunching away at crispy strips of this heavenly bacon!
Unlike your grocery store bacon, this Ibérico de Bellota panceta has less lean and more fat - but that is a good thing, because the fat contains all the flavor. The lean adds a crunchy accent to the fat, which tends to cook up quite crispy as well. This smoky bacon is so rich and delicious, you will find yourself savoring every nibble.
Free-range Ibérico pigs destined to become panceta are the happiest in the world, spending their lives within family groups, ranging across southwestern Spain eating grass, herbs and huge amounts of acorns. These special sweet acorns are antioxidant rich, making Ibérico de Bellota fat comparatively healthy - more like extra virgin olive oil than other fats.
Not to be confused with cured Italian pancetta, Spanish panceta (with one "t") is a raw pork belly. Our supplier adds an American twist by curing it for 4 weeks, then smoking it with hickory wood. The result is a beautiful marriage of Spanish and American flavors.
In 2012, Fermín Panceta won the Specialty Food Association SOFI Gold Medal, one of the highest honors in the gourmet food world.
You will receive two packages of panceta, each with 3 to 6 extra thick slices of thick cut bacon.