The perfect staple to have on hand in any kitchen.  Whether it's sliced thinly and put upon toast or cut into lardons to roll through soups and pasta, pancetta is a hugely versatile ingredient. Ours is cured for 7 days and then lightly smoked before hanging in the drying chamber for one month. Don't forget the skin which can accompany soups, stocks and braises as a valuable vehicle for flavour.