Estrella de Castilla Iberico Panceta/ Belly Sheet Ribbed Boneless
Makes for great barbecue
TASTING NOTES FROM THE CURATOR
The pancetta, or the belly sheet is a cut taken from the shoulder, leg, and loin of the famous Iberian pig. The ribs or bones are pulled out, and the piece is skinned. It has a great marbling, a balanced layer of both fat and meat, and this gives it a wonderful tender and juicy texture. It’s absolutely delicious, with that subtle nuttiness characteristic of Iberico.
PREPARATION AND PAIRINGS
The Estrella de Castilla Iberico Pancetta (Belly Sheet Ribbed Boneless) is great to serve pan-fried, grilled, or roasted. It’s also brilliant to barbecue, covered in your favorite marinade or glaze.
A TIME-HONORED TRADITION
Guijuelo is found at the foot of the “Sierra de Gredos,” and is the land of Iberian tradition. Estrella de Castilla is the heir to this tradition, continuing on the time-loved custom of quality Iberico ham. Guijuelo is surrounded by cold winds, more than 1000 meters above sea level. It has the perfect climate to raise Iberian pigs, surrounded by ancient oak and cork trees, producing the best acorns, the pigs’ staple diet. The incredible quality of their acorns is one of the secrets to their special and unique curing processes.
Storage Instructions
Your cut of pancetta/belly sheet ribbed boneless comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.
