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Veroni Smoked Pancetta, Sliced Italian Pork Belly for Proper Carbonara, Crispy Toppings and Weekend Breakfasts
£
£
This is the pancetta Italians reach for when they make a real carbonara: pork belly cured with selected spices, then slowly smoked by Veroni in Emilia. Thin slices, ready to eat straight from the pack or crispy in a dry pan in two minutes. Add a pack to your box and your next carbonara is already half done.
Format | Sliced smoked pancetta, 110g pack, frozen |
Origin | 100% Italian pork, made by Veroni in Emilia, Italy, est. 1925 |
Preparation | Cured with selected spices, slowly smoked, sliced, then frozen to lock in freshness |
Result | Ready to eat as it is, or crispy and smoky in 2 to 3 minutes in a dry pan |
Delivery | Arrives frozen, in the same insulated box as your steaks |
Why choose Veroni Pancetta
from Private Butcher?
❌ Supermarket "pancetta" is often wet, over-salted cubes that steam in the pan instead of crisping.
✅ Ours is real Italian pancetta from Veroni, a family firm founded in 1925: Italian pork, selected spices and a slow smoke, sliced so it crisps in minutes.
Add it to your basket and cook carbonara the way Italians do.
✅ Ours is real Italian pancetta from Veroni, a family firm founded in 1925: Italian pork, selected spices and a slow smoke, sliced so it crisps in minutes.
Add it to your basket and cook carbonara the way Italians do.
- 100% Italian pork: born and raised in Italy, cut and packed in Italy.
- Slowly smoked: cured with selected spices, then smoked the slow way for a deep, rounded flavour.
- Ready to eat: straight from the pack, or golden and crispy in a dry pan in 2 to 3 minutes.
- Gluten-free and milk-free: a clean, simple cured meat.
- Freezer-friendly: keep a pack in the freezer and carbonara night is always covered.
Why Veroni Pancetta
Veroni, Since 1925
In 1925, five Veroni brothers opened a small salumeria in Correggio, a town in Emilia, northern Italy. Their idea was simple: bring good Italian cured meats to every table.
A century later, Veroni still makes its cured meats in the heart of Emilia, Italy’s home of great charcuterie and cheese.
Their Pancetta Affumicata gets its intense flavour from selected spices and a slow smoke, the Italian way.
A century later, Veroni still makes its cured meats in the heart of Emilia, Italy’s home of great charcuterie and cheese.
Their Pancetta Affumicata gets its intense flavour from selected spices and a slow smoke, the Italian way.
How to Enjoy It
Proper carbonara: crisp the pancetta, toss with hot spaghetti, egg yolks, grated pecorino and plenty of black pepper. No cream needed.
Wrapped: around a chicken breast, a fillet steak or a bunch of asparagus before roasting.
Weekend breakfast: crispy slices with fried eggs and toast.
Tip: start the slices in a cold, dry pan. The fat melts slowly and every slice crisps evenly.
Wrapped: around a chicken breast, a fillet steak or a bunch of asparagus before roasting.
Weekend breakfast: crispy slices with fried eggs and toast.
Tip: start the slices in a cold, dry pan. The fat melts slowly and every slice crisps evenly.
Frozen Fresh, Delivered With Your Meat
Your pancetta is frozen on the day it is cut and travels in the same insulated box with ice packs as your steaks. Pop it straight in the freezer and take out a pack whenever you need it.
👉 Add Veroni Smoked Pancetta to your Private Butcher box and make your next carbonara the real deal!
👉 Add Veroni Smoked Pancetta to your Private Butcher box and make your next carbonara the real deal!
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