Freshly sliced in our Balham Deli.
León pimentón rubbed smoked panceta has the perfect balance of lean and fat and is marinated in Pimenton to give a spicy heat to the rind. It adds a deep, salty smokiness to any dish or gourmet sandwich.
In Spain, Panceta is also often referred to as Bacón. Selection of quality raw ingredients is key. The cured belly pork is cut and then smoked over oak. Panceta is wonderfully versatile and adds flavour to the other ingredients it is combined with. In traditional slow-cook Spanish dishes such as Cocidos, often just a little is added for depth of flavour.
Cecinas Pablo is based in Astoria, León, an area famous for its sausages, hams and cured meat. The dry climate and clean air provide the optimum conditions for curing meat. Pablo started as a butcher 30 years ago. Today his son (also named Pablo) continues his traditions. As a company, Cecinas Pablo is renowned in León & and throughout Spain as one of the best suppliers of Cecina (air-cured beef). They have a butchers shop and delicatessen in Astorga, while the factory where they prepare and cure their meat has expanded to double its size in the last few years.
A perfect companion to beans and pulses: add to a summer lentil salad, or a bean and vegetable soup.
Make a Spanish breakfast with thin rashers of Panceta, eggs and fried potatoes.
Serve a little diced Panceta as an accompaniment to white fish or crispy Panceta as a garnish to a creamy soup.
|Nutrition -||Per 100g|
|Energy||1692 kJ / 409 kcal|
|of which saturates||18g|
|of which sugars||0g|
|* Typical values per 100g|
Cecinas Pablo is a small family firm in the town of Astorgas in north-west Spain.
They specialise in the production of cecina, the smoked, cured beef that is an iconic product of the region. They also produce a high-quality range of cured and cooking chorizos and serrano hams.
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