"Iberico" refers to the distinctive Black Iberian Pig. Native to areas of Portugal and central and southern Spain, the pigs roam free and eat a diet of acorns and elements of the natural forests. Their diet infuses the meat directly, giving it a nutty, evocative flavour. Saying pancetta is Italian bacon is a true enough description, but it is dry-aged rather than smoked. La Cultura Pancetta is aged for a minimum of 4 months and is seasoned with La Cultura's special recipe, including salt, nutmeg, fennel, dried ground hot peppers and garlic. And La Cultura is located in the heart of the Bay of Quinte Region.
La Cultura Pancetta is the perfect ingredient in many classic pasta dishes, like pasta carbonara. It's like bacon, without the smoke!