We cured this rich pork belly under bay leaves, garlic, nutmeg, black peppercorns, and more. In Italian, tesa means taut, so Iberico Pancetta Tesa isn't rolled but rather hung from one end to age straight. It's easier to cut and more versatile to use.

Slice as thin as possible and ribbon over crostini or pizza right out of the oven and still hot, so the pancetta begins to render from the heat of the bread, then dress with fresh thyme and a crack of black pepper. Saute lardons or strips as a flavor base for vegetables, sauces, stews, dressings, and more. Long, thin slices are ideal to cradle seafood, vegetables, and roasts.

Smoking Goose owner Chris Eley visited “The North Farm” in Lebanon, Indiana, where farmer Caleb Michalke produces craft malts for independent brewers and distillers…along with pasture-raising Iberico pigs that he finishes on a diet of apples + chestnuts.

This unique hog species is native to its namesake Iberian Peninsula and prized for centuries by butchers and chefs for its natural ability to develop intensely marbled muscles...especially with a diet of sweet chestnuts and apples, this rich pork is a charcuterie delicacy.

Keep refrigerated. Best-by 220 days after packed-on date.

Indiana Iberico Pancetta Tesa