Pancetta di Marisa

Preparation info
    • Difficulty


Appears in
Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

A dream. Served warm on two thick slices of white country-style bread it is wonderful. Bread in Tuscany is unsalted and it works really well with a very flavourful, fatty herby meat like this sandwiched in between. Serve it with something that can stand up to it, like a radicchio salad or a plate of cooked bitter greens.


  • 1 long flat piece of pork belly with rind (about 1.5 kg/3 lb 5 oz)
  • 1 tablespoon olive oil
  • 3


Preheat the oven to 200°C (400°F/Gas 6). Sit a wire rack in a baking tin so the pork won’t touch the bot tom of the tin and will crisp on all sides. Put the pork on a board, skin side up, and prick the rind here and there with a metal skewer or sharp pointed knife — it’s quite tough bu