A week after butcher day, the bacon is ready. The best bacon you will ever taste is the batch you make yourself from fresh pork and simple spices. We can also help you smoke it.
Pancetta is an Italian preparation for the same cut. Depending on the season and drying conditions, it is ready about three months after butcher day. There is no limit to the variety of meals that begin with a few bits of pancetta melting in a pan. It is the perfect example of meat functioning as a seasoning to your produce, rather than a main course.