Our Whole Pancetta comes from our friends over at Somerset Charcuterie. It's cut from the belly of our finest free-range pork and hung from an oak frame in a drying room for around three weeks to really enhance the flavour.We have been enjoying Andy's charcuterie since we started Field & Flower, and are excited to list his fantastic whole muscle cuts and salamis. Somerset Charcuterie share our values in sourcing from free-range farming systems and using traditional dry curing methods.
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hello@fieldandflower.co.uk
