Boreray Pancetta

Description

Our Boreray pancetta begins with the belly of a rare breed sheep raised on open pasture. It’s cured slowly with aromatic herbs, then lightly smoked to draw out depth without overpowering the meat. The process is deliberately traditional rooted in the methods of old farmhouse kitchens where curing was both necessity and art. What emerges is a distinctly British expression of pancetta: rich, savoury, and unmistakably handcrafted.