Preparing: Remove the pancetta from its packaging and pat dry with paper towels. Cut into slices or cubes depending on your recipe.

Browning: Heat a skillet or frying pan over medium heat. Add the pancetta directly (no oil is needed, as it will render its own fat). Cook until it starts to crisp and turn golden, stirring occasiolly to prevent burning.

Building Flavours: Once browned, you can use the rendered fat to sauté onions, garlic, or vegetables for added depth of flavour in pasta dishes, stews, or soups.

Cooking: Continue cooking until the pancetta pieces are crisp on the outside but still tender inside. This usually takes 5–8 minutes depending on thickness.

Serving: Use the pancetta as a flavour base for sauces, toss into pasta like carbora, sprinkle over salads, or add to casseroles.

Note: Pancetta is cured but not cooked, so ensure it is thoroughly cooked before eating. Adjust crispiness to your preference, and use sparingly as it is turally salty.

Cook Before Eating. Consume On Day Opened. Store Below 3°C Or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In Fridge Before Cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR