Indiana Iberico Pancetta Tesa

Indiana Iberico Pancetta TesaThese Indiana Iberico hogs are pasture raised and finished on a diet of apples + chestnuts at The North Farm in Lebanon, Indiana. We cured this rich pork belly under bay leaves, garlic, nutmeg, black peppercorns, and more. In Italian, tesa means taut, so Iberico Pancetta Tesa isn't rolled but rather hung from one end to age straight. It's easier to cut and more versatile to use. Make guanciale jealous: use this exceptional Indiana Iberico Pancetta for

Ingredients: Sardines (fish)

We use this same fine portion of the natural casing for our Gentile Giant

Pair with Mostarda or Bavarian Mustard

Updated unisex essential tee of superior Airlume combed and ring-spun cotton with crew neck + short sleeves

ring-spun cotton for comfort

refrigerate upon arrival

Local sweet cream butter infused with cinnamon and honey — made in Fort Wayne

Harvested in mid-November with a low acidity level from a single source grower and producer in Granada

Easy to slice by hand (next to a metal lunchbox and thermos) or layer on cured meats boards (next to Midwestern farmstead cheeses and the latest local pint)

#FeverRising

including the hive he rescued from the Indianapolis Motor Speedway

peppercorns