Made by Hannah from A Lady Butcher. Sourced from NZ Free Range farms, this pork belly’s (cured to make this Pancetta) flavours highlight the best that heritage breed pigs have to offer. Crossbreeds of Berkshire, Devon Large Black, & Duroc are lovely for charcuterie; with even marbling and a delicate flavour. These pigs spend their days walking along their own private beach, sauntering in paddocks, and making nests or foraging in the nearby forest. Naturally calming activities, such as these; of just being a pig, without the constraints of cages, keeps their meat mild in flavour with a melt-in-your-mouth texture. This cut is then cured in the classic style with fresh fennel seeds, citrus zest, and organic Marlborough sea salt, leaving your palate with an intensely savoury sensation.

Cooking Ideas: Wrap freshly cooked Asparagus or Chicken Breast (before baking) or Platter with Pickle