€ 114,00

Description

Cured meat made from pork belly.
Pancetta Tesa Iberico de Bellota is made from free-range pigs that roam oak forests called dehesas and only eat acorns. These pigs' pastureland and diet play a vital role and have a significant effect on the flavor of the meat..
One of the distinctive features of the Pancetta Tesa Iberico de Bellota is that it presents about 60-70% more than regular pancetta..
Weight: 1.1lb to 1.5lb Approx. Weight may vary..
Product of Spain.

Pancetta Tesa Iberico de Bellota (Price per 1.6lb circa). Pancetta Iberica is a cured meat product made from pork belly. There are two major different types, which are then done in different styles based on regional differences. The two major types are semi-dried and fully-dried. The semi-dried is more similar to bacon. It is cured and hung to dry for maybe a week or two. It is then stored in the fridge or freezer, sliced, and cooked before eating. The fully dried is cured and hung to dry until it loses about 30% of its starting weight, which usually takes a few months. The fully-dried doesn’t need to be cooked to be eaten, but it can be if desired. The semi-dried uses Cure #1 as bacon does, and the fully dried uses Cure #2 like other dry-cured meats. Now, these are the two major types, but they are both done in many different styles in different regions. The most recognizable style is probably pancetta arrotolata, which is where the pork belly rolled to create a long round cured meat that is then hung to dry. When it is sliced, you get pretty circular slices. Another type that is made is pancetta tesa. This is the pork belly cured, allowed to stay flat, and hung. When it is sliced, you get long thin slices. During summer months ice packs might melt and the product may arrive to you warm. We recommend refrigerating immediately upon arrival and consume it after a few hours.

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Alma Gourmet Pancetta Tesa Iberico de Bellota | Imported from Spain

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