Shop - Pantry

Somerset Lardo

Made using a traditional Italian recipe from rare breed, outdoor reared, slow growing pork

£8.00

Free Range Duck Pancetta

A delicious twist on pork pancetta. Diced cured and air-dried duck breast.
Need some ideas?

  • Christmas stuffing - with duck pancetta, sausage meat, apple and five spice
  • Risotto - with duck pancetta, rice wine (or marsala / dry sherry), duck (or chicken stock), porcini mushrooms, boy choy (or savoy cabbage), orange zest and star anise
  • Pasta dishes - use instead of bacon or pancetta
  • Salads - shallow fry until crisp and sprinkle on the salad
  • Roasted new potatoes with duck pancetta, rosemary and garlic

£4.00

Whole pancetta - per 200g

Temporarily out of stock

Cured traditional breed pork belly. Whole piece that can be diced or sliced to suit your dish.

£5.00

Pancetta - 100g sliced

Temporarily out of stock

Cured pork belly.

£3.50

Pancetta - 100g cubed

Temporarily out of stock

Cured pork belly.



£3.50

Guanciale - whole cheek

Using the cheek and the jowl from our locally outdoor reared saddleback pigs, we cure the meat in its own juices for 4 days before hanging it in a humidity controlled environment. This part of the pig delivers the richest flavour and will robustly underpin any dish you choose to add it to. Guanciale is the traditional meat used in preparing a carbonara.

£7.50

Guanciale - 100g sliced

Using the cheek and the jowl from our locally outdoor reared rare breed pigs, we cure the meat in its own juices for 4 days before hanging it in a humidity controlled environment. This part of the pig delivers the richest flavour and will robustly underpin any dish you choose to add it to. Guanciale is the traditional meat used in preparing a carbonara.

£3.50