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Often referred to as “French pancetta”, ventrèche (pronounced vohn-tresh) is unsmoked, salt-cured bacon from the Gascony region of Southwest France, where it is a staple. Ventrèche is made from pork belly (ventre means belly in French) that has been rubbed with salt, spices, and garlic before hanging to dry. It is rolled tightly into a log so that the fat and muscle spiral around each other evenly.
Product of the USA