Acorn Fed Iberian Panceta (850g approx.)

Acorn Fed Iberian Panceta (850g)

Discover our exceptional Iberian Panceta (de Bellota Salada) made from 100% Iberian bred pigs, a truly authentic Spanish cured pork belly. This premium product comes exclusively from 100% Iberico pigs, renowned for their distinctive flavour and rich marbling. These pigs are raised and fed on a diet primarily consisting of acorns (bellotas), which gives the meat its unique, nutty taste and exceptional quality.

Salada means “salted” in Spanish, meaning the pork belly has undergone a salting process as a primary step in its preservation and flavour development. This is distinct from Panceta Fresca (fresh pork belly), which is raw and uncooked, requiring cooking before consumption. It’s also different from Panceta Curado (cured pork belly), which implies a longer and more complex curing process often involving air-drying for an extended period, similar to jamón. Our Panceta Salada is meticulously cured using traditional methods, ensuring a rich and nuanced flavour profile, making it a ready-to-eat product.

The curing process is carried out without the use of artificial preservatives, allowing the natural characteristics of the high-quality Iberian pork to shine through. Each piece is manually prepared, reflecting a dedication to artisanal craftsmanship that ensures a superior product. The panceta is vacuum-packed, preserving its freshness and quality until it reaches your kitchen.

The characteristic marbling of fat within the lean meat, a hallmark of Iberico pigs, is particularly evident in this panceta. This intramuscular fat, rich in oleic acid from the acorn diet, melts beautifully when cooked, imparting incredible succulence and a depth of flavour that is truly unparalleled. Even when enjoyed raw, this fat provides a creamy texture that dissolves on the palate, leaving a lingering, savoury taste. This commitment to traditional methods and the natural diet of the pigs results in a product of outstanding quality and gastronomic value.

This versatile cured pork belly can be enjoyed in various ways. While delicious cooked, it is also perfectly suited for consumption in its raw form, especially when sliced very thinly. Its rich flavour makes it an ideal addition to a wide range of dishes, enhancing both traditional Spanish recipes and contemporary cuisine.

How the Spanish Enjoy Iberian Panceta Salada
In Spain, Panceta de Bellota Ibérico Salada is a beloved ingredient, featuring prominently in both everyday meals and special occasions. One of the most popular ways to enjoy it is thinly sliced, often served as part of a tabla de embutidos (cured meats platter) alongside other Spanish delights like chorizo and lomo. Its rich, savoury flavour pairs wonderfully with a good crusty bread and a glass of Spanish red wine. It’s also a common addition to traditional stews and legume dishes, such as lentejas (lentils) or fabada asturiana (bean stew), where it renders fat and infuses the dish with its deep umami notes. Another popular method is to grill or pan-fry thicker slices until crispy, serving them as a rustic side dish or a flavourful topping for scrambled eggs or simple salads. The unique melt-in-your-mouth texture and intense flavour make it a true culinary highlight in Spanish cuisine.