Pancetta is made from the “pancia” or belly of the Mangalitsa, the same cut of meat used to produce bacon. Like most salumi, pancetta production follows methods that have existed for thousands of years. Møsefund’s pancetta is air cured with sea salt, black pepper, garlic, oregano, and hot pepper and cut in a traditional "tesa" or slab form.
Most often used as a cooking ingredient to add flavor and depth, the rich silky fat and intense flavor of our Mangalitsa pancetta is just as suited to a charcuterie board or meat plate and pairs wonderfully with other sliced meat and sharp cheeses. Or you can think of it as a special Italian variation of bacon and use it in any of the ways that you use bacon.
Mangalitsa by Møsefund