Panceta (cured pork belly) is a great kitchen staple. Ours comes smoked from Cecinas Pablo in north western Spain and adobada (rubbed with paprika).
A marinated, cured piece of streaky bacon weighing a minimum of 280g. It is made from the belly of Serrano pigs, rubbed with salt, spices and paprika before being cured and Smoked. Cut into chunks and add to soups and casseroles to add depth of flavour.
INGREDIENTS: Pork, salt, paprika, garlic and oregano.