Not just any bacon. Simonini's Pancetta process starts by brining Italian pork belly with a variety of herbs and spices. The belly is then rolled tightly and tied to produce a cylindrical shape. The rolled Pancetta is then lightly smoked, air dried for several weeks, and finally thinly sliced. The result is a mind blowingly succulent, sweet and smokey masterpiece.
This classic Italian bacon will be the star of your breakfast spread, a juicy BLT sandwich, creamy pasta carbonara, or a mouthwatering cheeseburger.
*Oven-cooked bacon: We love cooking this bacon in the oven. Preheat your oven to 200C. Arrange your bacon slices separate from each other on a baking tray lined with foil or baking paper. Bake for 12-15 mins and it will be crispy and delicious.*
Featured Recipes: Vintage Cheddar Pasta Carbonara
Not suitable for vegetarians. Country of origin: Italy.
Net weight: 150 grams
Simonini was started by Celestino and Cesarina Simonini in 1927 as a small family-run butcher shop in Modena, Emilia-Romagna region of Italy. In the 1950s they started producing processed meats, specifically Mortadella, before branching out into a complete range of Italy's famous cured and cooked meats. Cutting-edge production technologies and state-of-the-art systems that respect the environment and most importantly food safety standards combine with the dedication, hard work, tenacity and respect for tradition passed down in the Simonini family over the years.