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pancetta & ventrèche

Explore Italian pancetta and French ventrèche: cured pork-belly selections for adding savoury depth to pasta, vegetables and other dishes. Check each product’s format and preparation directions.

Showing 1–3 of 3 products

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pancetta & ventrèche

Italian pancetta and French ventrèche

Italian pancetta and French ventrèche are pork-belly choices with their own seasoning and format. Bigorre cured ventrèche is another French option; see its current availability on the product page.

Choose the format for the dish

Thin slices, strips and a larger piece behave differently in a pan. Read the selected variant before planning pasta, eggs or vegetables. Curing alone is not an instruction to serve a product uncooked: follow its label and preparation directions.

Pork belly or pork jowl?

Guanciale is cured pork jowl, not pancetta. Compare it when choosing ingredients for carbonara or amatriciana, and browse Grating Cheeses for finishing. Return to Cold Cuts & Charcuterie for the wider selection.

The full selection

3 products

  1. Ventreche French Pancetta

    A beloved delicacy from southwestern France, Ventrèche is often described as the French cousin of pancetta. Made from cured pork belly and gently seasoned, it delivers rich, silky fat and deep savory flavor that transforms even the simplest dishes.

  2. Pancetta

    Distinctively spiced slices of cured, unsmoked pork belly made in Italy.

  3. Black Pig of Bigorre Cured Flat Ventreche IGP ( Pyrenean Black Pig Pancetta )Sold out

    Discover the unparalleled taste of Black Pig of Bigorre Cured Flat Ventreche IGP – a versatile, nutty, and tender culinary masterpiece. Elevate your dishes today!

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