Cured Cuts
Pancetta
Our pancetta is dry-cured pork belly, seasoned with juniper, bay leaf, and black pepper, then hung for eight weeks. Available rolled (arrotolata) for slicing into thin rounds, or flat (stesa) for dicing into lardons. The fat is silky and flavourful — it renders beautifully for pasta, risotto, and any dish where you need a rich, porky base.
Ingredients
Australian pork belly (92%), salt, black pepper, juniper berry, bay leaf, garlic, dextrose, sodium nitrate.
Curing
Minimum 8 weeks dry-cured
Storage
Refrigerate at 0–4°C. Once opened, consume within 14 days.
Origin
Lismore, NSW
Available Formats
- 500 g rolled (retail)
- 500 g flat (retail)
- 2 kg whole slab (hospitality)
