Mangalitsa Pancetta
"The Mangalitsa is the perfect pig for charcuterie. The team at Beal's Farm have taken it to another level."
Description +
We make our pancetta from prime belly of one year old Mangalitsa pigs, dry cured in a complex blend of herbs and spices and then air dried. The flavour is rich and succulent, a serious upgrade on bacon in any recipe.
Fry the lardons as the base of a carbonara or ragu, crisp the slices for breakfast, or drape them over game birds before roasting to keep the meat moist.
Sliced or lardons in 100g and 200g packs, 20-day shelf life. Whole piece 500g or 1kg, 6-month shelf life.
Storage & serving +
Ingredients & allergens +
Delivery & returns +
Air dried charcuterie is cured to keep, so it travels happily without refrigeration. Fresh cuts are sent with ice packs to hold temperature in transit. Orders placed before Wednesday at 9am are dispatched the same week, and delivery is within 24 hours of shipping.
Because this is fresh food we cannot accept returns for change of mind. If anything arrives damaged or not as it should be, get in touch and we will put it right.
From the pass
"Great quality, and our customers love the dishes we use them in. I'd highly recommend this artisan charcutier."
"The Mangalitsa is the perfect pig for charcuterie. The team at Beal's Farm have taken it to another level."
"Their stuff is awesome, so good we serve it as part of our bread course at the restaurant."