They leave the porks' legs in seasoned salt for two weeks, before smoking them for about one hour and finally flavouring them for four days with honey brine.
At this point the Pancetta is ready to be combined into a deli meat product, which is then steam cooked for nearly a whole day before spending two hours in a wood oven.
Pork - salt - honey 2,4% - natural flavourings - antioxidant: sodium L-ascorbate - preservative: sodium nitrite.
10 days as per vacuum pack regulation
Freshly sliced and sealed in vacuum packed on the dispatch day.
It should be enjoyed plain to best appreciates the subtle smokiness, the velvety softness from the honey brine and the delicate crispness from being oven cooked.