Cured belly pork usually used in thin slices or thicker cubes. It’s flavour has a hint of aniseed and is salty and sweet.
Use: Used in Italian cookery, either dry fry in its own juices or fry in oil and then use to flavour the rest of the dish. It can be grilled until crisp and then crumbled over pasta, rice, salads and soups. Much like thin streaky bacon rashers.