Smoked Pork Belly

Pork belly traditionally smoked in the “tuyé”. 100g sliced

The pigs used are the regional “Porc de Franche-Comté” breed. After being cured, the pork bellies are smoked over pine, spruce and juniper for a period of two to three weeks, making it the French equivalent to Italian pancetta.

This product is a recognised PGI (Protected geographical indication).