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 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.
Similar to bacon but with a much richer flavor, Guanciale is perfect for to make a classic Pasta all'Amatriciana.
Made from cured pork jowls, Guanciale is like a supercharged version of bacon - richer, porkier, more delicious.