Half piece of spicy flat pancetta, vacuum-packed, to add heat to sauces and antipasti.
The pork belly is rubbed with salt and red chilli, then aged flat. The chilli penetrates the meat during ageing and gives it an amber tint and a lasting heat.
Sliced very thinly, it is eaten raw on warm bread. As lardons, it livens up an amatriciana or a tomato sauce with no need to add chilli.
The half piece suits regular but modest use.
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Half piece of spicy flat pancetta, vacuum-packed, to add heat to sauces and antipasti.
