Pancetta

Our Serbian: Pančeta is generously seasoned and has large streaks of red meat since it is made with a more muscular part of pork belly – highly favoured in traditional main courses. This delicacy remains true to its origins; it is made from carefully selected pork meat which is dry-rubbed, massaged, spiced, dry-cured and then matured for at least three months to develop the subtle aroma and a balanced sweetish flavour. Just perfect.

This well-rounded absolutely delicious and is bursting with culinary potential. It can be sliced tissue-thin and simply savoured or used thicker in pasta dishes and other favourite recipes. Cut into long, thick strips, which are fried in olive oil, perhaps in the company of cooked eggs and spicy sausage for the breakfast table.