Tesa means flat. This is pancetta the way most of Italy makes it: the belly cured open, so the rub sits on the surface and the seasoning is bolder at the edge. We use fresh herbs, juniper berry, black Tellicherry pepper, fennel pollen, and Calabrian pepper, and let it air-dry until it firms up and the flavor sets.

It’s the pancetta to dice and render. Beans, greens, a sofrito, a carbonara when the guanciale runs out. Sliced thin it also eats beautifully raw.

Made with heritage Berkshire and Duroc pork.

Prefer it rolled? Our Pancetta Arrotolata is the same belly, cured in a coil. Want the jowl? That’s the Guanciale.

1 each / 1.00 lb. approx. or greater.

Ingredients: Pork, pork fat, sea salt, wine, natural flavors, spices