Ventrèche - French Pancetta
- Hand-crafted charcuterie
- Dry-cured with salt (contains nitrites)
- Sold in an uncooked state
- Product of USA
- Remove plastic casing/wrapping before eating
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
Cooking Methods: Sauté, Pan-Fry, Braise, Stew
Cooking Tips: Use our ventrèche as you would pancetta. Cut into lardons and sauté then toss into salads, pastas, egg dishes, or casseroles. Use as a base for a braise or slice paper thin to bard a roast. Add a large chunk of whole ventrèche to stock while cooking dried beans, soups, or stews.
Charcuterie refers to smoked, cured or cooked meats, all of which are traditional methods of preservation.
We begin with the highest quality ingredients and follow traditional recipes and natural techniques.
Our handmade charcuterie line represents the full range of styles and flavors, including bacon, cured ham, cooked, uncooked and dry-cured sausages, pâtés and mousses, duck confit and rillettes, smoked and cured duck, chicken and turkey breasts.