Famila Asturian Cured Panceta (250g)

Famila Asturian Cured Panceta

Famila Asturian Cured Panceta offers a true taste of Spanish culinary tradition. This 250g pack contains carefully selected pork belly, expertly cured to achieve its distinctive rich and savoury flavour. Panceta, similar to unsmoked bacon, is a staple in Spanish cuisine, known for its versatility and ability to elevate a wide range of dishes.

The curing process for Famila Panceta is carried out with precision, allowing the pork belly to develop its depth of flavour and tender texture. This process involves salting and then air-drying, which concentrates the natural flavours of the pork. The result is a beautifully marbled product with a perfect balance of meat and fat, rendering a wonderful taste and crispy texture when cooked.

Famila is a product of Productos Cárnicos La Pilarica, S.L., a producer located in La Reguera, Novella, in Asturias, a region in northern Spain renowned for its stunning natural landscapes and rich gastronomic heritage. The cool, clean air and traditional methods employed in Asturias contribute significantly to the quality and unique characteristics of this cured panceta. While specific details about La Pilarica’s scale are not highlighted, their commitment to traditional curing methods shines through in the final product, making it a fitting addition to a gourmet selection.

This Asturian cured panceta is incredibly versatile in the kitchen. It can be fried until crispy and added to salads, pasta dishes, or served alongside eggs for a hearty breakfast. Its robust flavour makes it an ideal ingredient for stews, soups, and casseroles, where it slowly renders, imparting a deep, savoury note to the entire dish. It’s also excellent when wrapped around vegetables or lean meats before roasting, adding moisture and flavour.

How the Spanish Enjoy Famila Asturian Cured Panceta

In Spain, and particularly in Asturias, cured panceta is a beloved ingredient used in countless traditional dishes. One of the most popular ways to enjoy it is in “Fabada Asturiana,” a hearty bean stew, where the panceta, along with chorizo and morcilla (blood sausage), contributes immensely to the stew’s rich and comforting flavour. It’s also often cubed and fried until golden and crispy, then added to “patatas a lo pobre” (poor man’s potatoes) or scrambled eggs (“huevos revueltos”) for a simple yet incredibly satisfying meal. Another common use is in vegetable sautés, where the rendered fat from the panceta provides a delicious base for greens like cabbage or Swiss chard. Sometimes, it’s simply grilled or pan-fried and served as part of a “plato combinado” (combination platter) or as a tapa, often accompanied by a good crusty bread.