Iberico Pork Panceta comes from the belly of the revered Spanish Iberico pig. This breed is renowned for its ability to conserve fat, which combined with its natural diet of acorns, herbs and roots yields a meat rich in succulent, nutty-sweet flavor. Panceta Iberica is especially well marbled with strips of creamy white fat, and it is also healthier and richer in antioxidants than regular pork belly. Panceta should not be confused with Pancetta. While they are both pork belly products, Panceta is fresh, uncured pork belly with no added ingredients, whereas Pancetta is heavily cured in salt and other seasonings. We recommend cooking this uncured pork belly similarly to regular pork belly, ideally oven-roasted or braised. It's an easy way to upgrade homemade roast pork belly and crackling, Korean samgyeopsal, Chinese dongpo pork, Japanese rafute / shoyu pork, and many otheskinr pork recipes. You can also cure or smoke Panceta Iberica to make your own luxurious version of pancetta or bacon. Panceta Iberica is sourced from Spain via Iberico pork producer Vallehermoso. This company closely supervises the genetics, rearing and feeding of all its animals, taking care to ensure all products are inspected for the highest quality standards. Offering a diverse line of authentic Spanish Iberico meats such as uncured pork belly, cured ham and chorizos and fresh loins and steaks, Vallehermoso brings exemplary flavors and textures to kitchens in both Europe and the USA.