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Pancetta Arrotolata (250g Minimum)

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The belly of pork that Carlo rolls up with garlic, bay and fennel then ages for 6 months. Almost too good for cooking with, this type of tender, buttery pancetta should be eaten raw. We like it on hot toast to bring out the flavour of the herbs.

Made in Tuscany. This salume will arrive wrapped in paper and should be eaten within 3 -4 weeks. Store in the fridge unless you have a suitable cellar at 11-14C and 75-80% humidity


Pork, salt, sugar, seasonings, ascorbic acid (vitamin C), saltpetre

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