Our Smoked Pancetta is produced with British Outdoor Bred pork bellies, selected for an even distribution of fat to lean – fat is essential as pancetta which is too lean tend to be dry and lacks flavour. We cure the bellies on the bone to keep their shape and enhance the flavour. The bellies are hand salted then allowed to rest for 7 days, hung for a couple of days and then smoked over oak chips for 5 hours. Finally the product is air dried for a further 5 weeks. Unlike many pancettas on the market today the Woodall's product is traditionally matured over 45 days so it is perfect for cooking with but is also ready to eat – straight from the pack.
Awards: Pig & Poultry Marketing Awards 2014 – Commended
Available in: 100g & 250g sliced packs or whole bellies (minimum 2.4kg)
Ingredients: Pork Belly, Salt, Sugar, Preservatives: Sodium Nitrite, Sodium Nitrate; Antioxidant: Sodium Ascorbate. Produced using 153g raw pork per 100g of finished product.
Nutrition typical values (per 100g)
Energy: 1460kJ / 352kcal
of which are saturates : 9.9g
of which are sugar: 0.5g