8 June 2009

Spanish Pancetta



Spanish pancetta is one of those cured meats that tends to get overlooked, the equivilent to belly pork pancetta is also quite often mildly cured in Spain. It can be used in soups and stews and indeed is a key ingredient in the famous Fabada Asturian recipe from the North of Spain.



Cured pancetta has a wonderful flavour and favourite way to cook it in Andalucia is to lightly fry it in olive oil, flavoursome tapas and a nice breakfast alternative.

2 comments:

Shionge said...

Sure looks succulent :D

Orce Serrano Hams said...

Shionge: Makes a nice addition to a fried breakfast :)