Vallina Cured Panceta (1.25Kg)

Vallina Cured Panceta

Bring the true flavours of a Spanish kitchen into your home with our Vallina Cured Panceta Troceada. “Panceta” is the Spanish term for pork belly, and “troceada” simply means diced or cut into pieces, making this product incredibly convenient for a wide range of culinary uses. Unlike some streaky bacon varieties you might be familiar with, authentic Spanish cured panceta undergoes a meticulous and time-honoured curing process. This traditional method typically involves carefully selected cuts of pork belly being rubbed with a blend of salt, pimentón (Spanish paprika), and other aromatic spices. Following this, the panceta is air-dried for an extended period, allowing its flavours to deepen and concentrate, and its texture to develop into a beautifully tender yet firm consistency. This patient curing process is what imbues the pork belly with a deeply savoury, rich, and complex flavour profile that is utterly distinct and quintessentially Spanish.

Vallina, a brand synonymous with dedication to traditional Spanish charcuterie, ensures a superior quality product that reflects generations of expertise. Our cured panceta troceada is prepared from carefully selected pork belly, sourced for its quality and marbling, and expertly cured to develop its characteristic aroma and taste. Every step of the production, from the initial salting to the final air-drying, is meticulously controlled to guarantee consistency and exceptional flavour. The convenience of our “troceada” or diced format means it’s ready to use straight from the pack, saving you valuable preparation time in the kitchen. This makes it an ideal ingredient for busy cooks who still refuse to compromise on authentic flavour and quality ingredients. With Vallina Cured Panceta, you’re not just buying a product; you’re bringing a piece of Spanish culinary heritage into your home.

This incredibly versatile ingredient is an indispensable staple in Spanish gastronomy, beloved for its ability to transform simple dishes into extraordinary culinary experiences. Its rich, umami-packed flavour and succulent texture make it suitable for a myriad of applications. Fry it until it reaches a delightful crispness to add a satisfying crunch and an intense burst of flavour to fresh green salads, fluffy scrambled eggs, or as a gourmet topping for roasted vegetables. The rendered fat from the cured panceta also provides a flavourful base for sautéing, infusing other ingredients with its delicious essence.

Beyond being a delightful crispy garnish, Vallina Cured Panceta is an indispensable component in many classic Spanish dishes. It’s a cornerstone ingredient in hearty cocidos (traditional Spanish stews), where it slowly renders its fat and infuses the entire dish with its rich, savory essence, contributing to the depth and body of the broth. Similarly, it plays a vital role in many Spanish lentil soups and bean dishes, adding a layer of comforting richness that is impossible to replicate with other ingredients. Imagine the comforting aroma of a slow-cooked lentil stew, its flavour profoundly enhanced by the smoky, savoury notes of the cured panceta. You can also effortlessly incorporate it into rich sauces for pasta dishes, where its rendered fat and diced pieces create a luscious and deeply flavoured base. It elevates risottos, adding a delightful textural contrast and a burst of flavour. Even as a simple, flavourful base for sautéing aromatic vegetables like onions, garlic, and peppers, Vallina Cured Panceta proves its worth, laying the foundation for countless delicious meals. Discover the wonderful depth of flavour and the remarkable culinary convenience that Vallina Cured Panceta Troceada brings to your everyday cooking.

Embutidos Vallina, the esteemed producer of this superb cured panceta, boasts a proud history dating back to its founding in 1902. With over a century of experience, they are renowned for their unwavering commitment to quality and tradition. Based in Asturias, a region in northern Spain celebrated for its rich culinary heritage, Embutidos Vallina produces a wide variety of “embutidos” – stuffed, cured, and blood sausages – making them exceptional ambassadors of Asturian gastronomy. Their expertise in the art of curing is evident in every bite of their panceta, a testament to their dedication to preserving and sharing the authentic flavours of Spain.

How the Spanish Enjoy Vallina Cured Panceta
The Spanish use cured panceta extensively in their daily cooking, showcasing its remarkable versatility and fundamental role in their cuisine. It’s not just an ingredient; it’s a flavour enhancer, a textural element, and a backbone for countless traditional recipes. A common use is in sofritos, the aromatic base for many Spanish dishes, where diced cured panceta is slowly rendered with onions, garlic, and peppers, creating a rich foundation. It’s integral to fabada Asturiana, a famous Asturian bean stew, providing a crucial depth of flavour. Many Spanish omelets (tortillas) incorporate crispy cured panceta for added texture and savouriness. It’s also a popular addition to revueltos (scrambled eggs with various fillings), offering a delightful smoky counterpoint. In rural areas, it’s often fried simply and served as part of a hearty breakfast or a quick, flavourful snack. Its presence in Spanish kitchens highlights its indispensable nature, providing a rich, comforting taste that truly embodies the spirit of Spanish home cooking.