Our delicious smoked panceta has been nominated for a 2012 NASFT Sofi Gold Award. The winner will be announced during the Fancy Food Show in Washington DC, June 17 – 19, 2012. We welcome you to stop by our booth (3111) to sample our offerings. Who doesn’t love panceta: Spanish pork with an American twist.
Smoked Iberico belly can be enjoyed as is, similar to the way you would enjoy Lardo. Thinly sliced, lightly seasoned with salt, pepper and a drizzle of Spanish EVOO on a fresh baguette — you can savor the smokiness and delicate flavor as the fat melts not only in your mouth, but at room temperature. We suggest cooking this panceta low and slow, to lock-in the flavor.
The thick slices can be enjoyed by themselves or in sandwiches and salads. Save the liquid after frying to give recipes an added smoky Iberico flavor.