It all starts with Tamworth pigs, an iconic heritage pig breed known for their meaty bellies, and mouthwatering golden fat, characteristics which have earned them the nickname "bacon pigs". La Quercia crafts this pancetta with 75% Tamworth breed mixed with other coveted breeds like Duroc, Berkshire and Lancaster. The bellies are cured with sea salt, bay leaf and rosemary, with just a touch of black and white pepper. The result is smoky, but not overwhelming, with a great salt balance that doesn’t overpower the natural rich sweetness of the pork meat. Because it’s dry cured, there’s less water content, which translates into a mouthwatering crispiness and less splatter.
This fabulous Pancetta will transform your best bacon best recipes and make for the most transcendent breakfasts. Serve it on a BLT, with scrambled eggs, use it to wrap around other meats, or even serve it uncooked – the smoking process makes this safe to eat – as part of an antipasto platter.
La Quercia makes artisan cured meats and salumi — prosciutto, pancetta, coppa, speck, lonza, and other delicacies – in Iowa, sourcing their meat from local farms, committed to using antibiotic free, vegetarian feed pork. Seeking out the best ingredients, produced responsibly, they craft them by hand into high quality and delicious products that expresses their appreciation for the beauty and bounty of Iowa.
Pork, sea salt, bay leaf, rosemary, black and white pepper.
Usually ships within 1 business days.
Product is perishable and must ship via Overnight service.