At the same time we received the cheeks we also received some beautiful pork belly. Eight weeks later we are in heaven, what beauties, both the smoked rolled as well as the flat pancetta will be great additions to the chef’s table experience.
But why experiment with pancetta? After all it is readily available almost anywhere. I think part is curiosity, part education, part understanding true quality. True quality in this art form can only be achieved with time. Often the products found on the shelf has not been made with the same care and the same time. The journey truly taught us that the difference is huge. We take for granted, the importance of time on true quality. Everything we want must happen quickly. This slow food will not succumb to the trap of time.
As we are doing both a rolled (arrotolata) as well as a flat (stesa) it gives us space to explore a multitude of potential recipes or just plain with bruschetta.