Smoked Pork Belly
The Smoked Pork Belly is traditionally smoked in the “tuyé”, typical chimney of Franche-Comté. After being cured, the pork bellies are smoked over pine, spruce and juniper for a period of two to three weeks, making it the French equivalent to Italian pancetta
- The pigs used are the regional “Porc de Franche-Comté” breed. This product is a recognised PGI (Protected geographical indication).
- Available sliced or unsliced
- Size: 100g (2/4 slices), 250g (7/10 slices), 500g (14/20 slices), 1kg (28/40 slices). Approximate weight as cut on order
- Standard UK delivery from £3.50
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