These Indiana Iberico hogs are pasture raised and finished on a diet of apples + chestnuts at The North Farm in Lebanon, Indiana. 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.
Make guanciale jealous: use this exceptional Indiana Iberico Pancetta for the best Carbonara + Amatriciana. Slice as thinly as possible and ribbon pizza still hot from the oven so that the pancetta ribbons begin to render from the heat of the bread. Dress Pancetta crostini 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.
Each piece about 8oz. Not sliced. Keep refrigerated or freeze for longer storage.
Ingredients: Pork Belly, Salt, Garlic, Spices (Black Pepper, Juniper Berries, Nutmeg), Brown Sugar, Red Wine, Bay Leaf, Celery Powder
All Smoking Goose recipes begin on the farm. Learn about our small, family-owned farm partners and more.