Lovingly smoked by our Master Butcher our free-range pancetta is very firm and dry-cured, lightly smoked with more flavour and a lot leaner than most. Pancetta is the belly of the pig and it originates from the North of Italy. Our pancetta is sourced from free-range pork from Irish farms with the highest standards of animal welfare. The biggest difference between pancetta and bacon is that bacon is smoked and pancetta is salt-cured and dried. In terms of cooking, this means that bacon is still raw and should be cooked while pancetta can be eaten both cooked or uncooked. Our Pancetta has a sweet, lightly salted flavour, it is a wonderful addition to pasta sauces it’s an essential ingredient in the classic carbonara, for instance.