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SLICED PANCETTA

One 3 oz pack — pork belly dry cured with spices by Monti Verdi in VT

Price: $11

Quantity

Product

Sliced Pancetta
One 3 oz pack
Monti Verdi, VT

Pancetta is an Italian version of bacon made by dry curing pork belly with salt, pepper, and spices. Monti Verdi's pancetta is characterized by a rich buttery flavor with a hint of nuttiness, that develops after a long aging process which lasts at least 6 months. The fat gives a particular softness and silkiness while the lean gives texture and minerality to this special salumi. The pancetta requires a lot of care and skills during its making; each pork belly is rolled, tightly tied, stuffed in natural casing and tied again by hand before it enters the drying process.

We love draping thin slices over grilled vegetables, serving with just-toasted crusty bread, or adding to pasta dishes!

Monti Verdi Farm, founded in 2019 by Ale and Stefano, is a Vermont-based farm dedicated to producing authentic, artisanal salumi using ethical and sustainable practices. Originating from Northern Italy, the founders bring flavors and traditions from their homeland to Vermont, where they prioritize animal welfare, soil health, and traditional salami-making methods. The farm's diverse operations include raising pigs and sheep on pasture using rotational plans, with a focus on compassionate and sustainable practices.

Ingredients: pork, salt, spices, wine (contains sulfites), culture starter. Keep refrigerated.

Artisan

In 2006, Ale embarked on a flavorful journey at the University of Vermont, blending her expertise in psychology with an irresistible passion for cured meats. What began as a quest for authentic flavors quickly transformed into a porcine adventure with three content piggies in a hut in the Vermont woods in 2013. Recognizing the need for sustainable farming, Ale experimented with pig rotations and introduced herbivores in the form of four Icelandic sheep, aptly named Fontina, Ricotta, Guendalina, and Carmela, by 2011. Seeking the secrets of traditional cured meats, Ale ventured back to Italy in 2012 to learn from a nomadic butcher, or “norcino."

The burgeoning pig population led the duo, now joined by agronomist Stefano, to seek a new home in Panton, Vermont, on 60 sprawling acres in 2014. The love story between Stefano, Ale, and the farm blossomed. With a shared commitment to compassionate animal care and sustainable practices, they operated from a small USDA-inspected processing room, crafting fresh meats and occasionally salami.

The farm actively collaborates with a coalition of Vermont farms, ensuring adherence to specific protocols for animal welfare, soil health, and fair treatment of farmworkers. This journey, marked by laughter, pigs' entertaining antics, and a passion for preserving natural resources, solidifies Monti Verdi's place as a purveyor of artisanal delights, blending the best of Vermont's landscapes with the rich flavors of Italian tradition.

Pork Belly

The pork side, also called the bone-in belly, is the fattiest primal cut of the animal, especially with heritage breeds, and includes the spare rib (or St. Louis). Our bone-in belly chops combine both sub-primals. Uncured and often boneless, the belly is used for braising and smoking. In cured form, it becomes bacon and pancetta. Belly is also part of our classic porchetta roasts. Pork belly is best known for producing bacon which we feature in many ways, by breed and cured by different artisans.

Heritage Pork Breeds

We are proud to offer 5 heritage pork breeds always raised on pasture by family farms. Heritage breeds are the very foundation of our agricultural history and gastronomic identity.

Berkshire

For 200 years the Berkshire consistently scores higher than other breeds for color, marbling, and tenderness.

Red Wattle

Anchoring great gastronomic traditions of China, New Caledonia, and later Creole and Cajun cuisine in New Orleans.

Duroc

One of the few all American pigs; the result of crossing two red colored breeds in 19th Century New York.

Old Spot

These floppy-eared spotted gentle giants, nicknamed the “Cottager’s Pig,” were known for eating a diet that included wind-fallen apples.

Tamworth

An ancient breed found wild for centuries in the forests of Ireland where they were known as “Irish Grazers” and later in the woods of England.