A good ol’ fashioned pork belly, dry-cured and skin-on, takes on a whole new look and feel when we season it with black pepper, juniper and rosemary. While you can certainly slice it thin and serve it as is, it’s also great for flavouring pasta dishes and soups. And it has a fancy name. Gluten free. 200g piece

PANCETTA

C$10.95Price

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    Copy Rights Seed To Sausage 2020