Delicious dried and salted delicatessen meat from the original Italian recipe.
Rich and savory this Iberico pork belly is a succulent cut with flavorful striations of meat and fat.
Fermin's mouthwatering Spanish panceta (belly slab) from acorn-fed Iberico pigs, rind on.
This famed specialty of salted and air-dried tenderloin meat hails from the Lombardy region of Italy.
This Spanish pork belly is ribboned with acorn-rich fat, a decadent upgrade to any pork or bacon recipe.
This Italian specialty is made from cured pork belly, and unlike bacon, it's only simply cured with salt and left to age.