Our Whole Pancetta comes from our friends over at Somerset Charcuterie. It's cut from the belly of our finest free-range pork and hung from an oak frame in a drying room for around three weeks to really enhance the flavour.

We have been enjoying Andy's charcuterie since we started Field & Flower, and are excited to list his fantastic whole muscle cuts and salamis. Somerset Charcuterie share our values in sourcing from free-range farming systems and using traditional dry curing methods.

Pork (minimum 98%), Pancetta Cure (Salt, Black Pepper, Garlic, Juniper Berries, Bay, Rosemary). 132g pork belly per 100g of pancetta.

For allergens see ingredients in BOLD.

Produced in a facility that uses MUSTARD seeds & MILK powder.