Ventrèche (French Rolled Pork Belly)

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Ventrèche (French Rolled Pork Belly)

14.99

French Ventrèche (rolled pork belly) is essentially unsmoked bacon that has been rolled. Ideal for smoking, or baking and is very versatile. Pairs well with eggs, pasta, stews, vegetables and after cooking and chilled, it’s great on charcuterie boards.

Some would argue that pork belly is the pig’s greatest gift. Ventrèche is pork belly that has been rubbed with salt, pepper, and garlic, then rolled into a log shape, tied then cured. To reduce the saltiness, simply rinse unwrapped meat several times under cool running water, then pat dry before cooking. Similar to pancetta, Ventrèche is beautifully marbled pork with a firm texture. The flavor is rich, salty and porky.

Since this meat it is not smoked, this is the perfect charcuterie to use in cooking.  One of the vital ingredients is cassoulet, Ventrèche can bring flavor and dimensions to stews, soups and beans.

  • Hand-crafted
  • Dry-cured with salt (contains nitrates)
  • Sold in an uncooked state
  • Gluten-free
  • Product of the USA
  • Remove plastic casing/wrapping before cooking or eating
  • Arrives frozen, after thawing, use within 3 – 5 days.
  • If smoking, smoke for about 10 hours at 225 degrees using hickory or Applewood. Let it rest and chill, then slice thinly with a sharp knife or deli slicer
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