Smoked Alsace Pancetta

Name: Smoked Alsace Pancetta | Oak-Smoked | FINE & WILD
Brand: MARCHE DE CHEFS
SKU: ALSACE200
Price: 9.0 GBP
Availability: InStock
Rating: 5.0 (4 reviews)

£9.00

200g 250g

Variant

Alsace, France Free-range pork belly, fed on wild herbs and grass Smoked over oak wood for 2 full days

Smoked Alsace pancetta — free-range pork belly cured in spices and smoked over oak wood for two days. Deeply smoky, firm-textured, and boldly flavoured. Dice for lardons, fry as the base for sauces, or crisp and crumble over anything that needs a hit of smoky, salty pork. A fridge staple.

Smoked Alsace Pancetta

£9.00

A smoked pancetta from Alsace — pork belly from free-range pigs fed on wild herbs and grass, cured with spices, salt, and sugar, then smoked over oak wood for two full days. This is a deeply smoky, boldly flavoured pancetta with a firm texture and a dark, burnished exterior that tells you exactly how long it has spent in the smokehouse. It is a fundamentally different product from a lightly smoked Italian pancetta — the oak smoking gives it an intensity and a savoury depth that makes it the natural choice for hearty cooking.

The pork quality is the foundation. Free-range pigs on a diet of wild herbs and grass produce belly with good fat cover, clean flavour, and the kind of structure that holds up to a long cure and a heavy smoke without becoming dry or overly salty. The result is a pancetta that is smoky, firm, and well-balanced — with enough character to carry a dish on its own.

This is a fridge staple. Dice it into lardons for pasta sauces, fry it with onions and garlic as the base for stews and braises, roast it alongside vegetables, or crisp it and crumble it over anything that needs a hit of smoky, salty pork. It works particularly well in carbonara if you find Italian guanciale too fatty — the firmer texture and bolder smoke give a different but equally satisfying result.

Origin: Alsace, France

Ingredients: Pork belly (free-range), spices, salt, sugar, oak-smoked

Storage: Refrigerate at 0–4°C.

This pancetta is ready to eat and can be used anywhere you would use smoked bacon, lardons, or cured pork belly.

For lardons and pasta sauces: Slice off the skin with a sharp knife, then dice the pancetta into small lardon-shaped pieces. Fry gently with chopped onions (Roscoff onions work particularly well) and garlic as a base for sauces. Add whole baby vine tomatoes and a touch of water, then cook down slowly to an unctuous sauce — finish with fresh herbs and fresh chilli if you like. Alternatively, take the white wine and cream route, or go classic and stir egg yolks through hot pasta at the end for a carbonara. As a guide, 70g per person is ample for a pasta sauce.

For roasting: Slice into thick strips or leave in larger pieces and roast alongside root vegetables, potatoes, or Brussels sprouts. The rendered fat bastes everything in the tray, and the edges of the pancetta crisp to a deep, smoky crunch.

For a charcuterie board: Slice thinly and serve alongside pickles, mustard, good bread, and hard cheeses. The two-day oak smoke gives it enough presence to stand on its own.

For tarte flambée: This is the traditional base ingredient for the Alsatian classic — thinly sliced smoked pancetta, crème fraîche, and thinly sliced onions on a thin, crisp dough base, baked in a very hot oven.

The bold smokiness of this pancetta means it pairs well with robust flavours: lentils, braised cabbage, root vegetables, strong cheeses, and hearty winter dishes where the smoke can carry through the whole plate. It also works well with pappardelle and other broad, textured pasta shapes that can hold the rendered fat and catch the crispy lardon pieces.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

A smoked pancetta from Alsace — pork belly from free-range pigs fed on wild herbs and grass, cured with spices, salt, and sugar, then smoked over oak wood for two full days. This is a deeply smoky, boldly flavoured pancetta with a firm texture and a dark, burnished exterior that tells you exactly how long it has spent in the smokehouse. It is a fundamentally different product from a lightly smoked Italian pancetta — the oak smoking gives it an intensity and a savoury depth that makes it the natural choice for hearty cooking.

The pork quality is the foundation. Free-range pigs on a diet of wild herbs and grass produce belly with good fat cover, clean flavour, and the kind of structure that holds up to a long cure and a heavy smoke without becoming dry or overly salty. The result is a pancetta that is smoky, firm, and well-balanced — with enough character to carry a dish on its own.

This is a fridge staple. Dice it into lardons for pasta sauces, fry it with onions and garlic as the base for stews and braises, roast it alongside vegetables, or crisp it and crumble it over anything that needs a hit of smoky, salty pork. It works particularly well in carbonara if you find Italian guanciale too fatty — the firmer texture and bolder smoke give a different but equally satisfying result.

Origin: Alsace, France

Ingredients: Pork belly (free-range), spices, salt, sugar, oak-smoked

Storage: Refrigerate at 0–4°C.

Preparation / Cooking

This pancetta is ready to eat and can be used anywhere you would use smoked bacon, lardons, or cured pork belly.

For lardons and pasta sauces: Slice off the skin with a sharp knife, then dice the pancetta into small lardon-shaped pieces. Fry gently with chopped onions (Roscoff onions work particularly well) and garlic as a base for sauces. Add whole baby vine tomatoes and a touch of water, then cook down slowly to an unctuous sauce — finish with fresh herbs and fresh chilli if you like. Alternatively, take the white wine and cream route, or go classic and stir egg yolks through hot pasta at the end for a carbonara. As a guide, 70g per person is ample for a pasta sauce.

For roasting: Slice into thick strips or leave in larger pieces and roast alongside root vegetables, potatoes, or Brussels sprouts. The rendered fat bastes everything in the tray, and the edges of the pancetta crisp to a deep, smoky crunch.

For a charcuterie board: Slice thinly and serve alongside pickles, mustard, good bread, and hard cheeses. The two-day oak smoke gives it enough presence to stand on its own.

For tarte flambée: This is the traditional base ingredient for the Alsatian classic — thinly sliced smoked pancetta, crème fraîche, and thinly sliced onions on a thin, crisp dough base, baked in a very hot oven.

The bold smokiness of this pancetta means it pairs well with robust flavours: lentils, braised cabbage, root vegetables, strong cheeses, and hearty winter dishes where the smoke can carry through the whole plate. It also works well with pappardelle and other broad, textured pasta shapes that can hold the rendered fat and catch the crispy lardon pieces.

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here