Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Mail-Order or Internet Pancetta


Recommended Posts

Does anyone know any mail-order or online delis in the UK that sell a good slab of pancetta. At the moment all I've been able to find is the pancetta type lardons that the supermarkets sell.

Thanks

Ian

Link to comment
Share on other sites

For mail order esperya.com is the obvious one, although you'd need to buy more to make it worthwhile. If you look towards the bottom of the home page you'll find a button taking you to the English language site.

I see Thom lurking at the bottom of the page - and, being a fellow northener, he's the one to help you with shops.

v

Link to comment
Share on other sites

Vanessa,

Well spotted, I was lurking (or possibly even skulking), but I missed your prompt at the time.

Anyhow, shops to get Pancetta from:

To be honest although I went to Uni in the fine city of Liverpool I didn't go in for purchasing a lot of Pancetta (five packets of strange foreign instant noodles for a pound and Warbutons toasties, yes, pancetta, no). I know the city pretty well now, and can't call to mind a decent deli or a food hall in the city centre that could supply you. Possibly there is a more knowlegable Scouser on the board who can advise as to whether the smarter/trendier suburbs have such a thing? (insert your own regionalist gag about paradox of Liverpool and smart suburbs here)

Now, if you were to take the time to whizz down the M62 (come on, it's only 30 minutes) to Manchester I can be of more help.

Selfridges food hall definitely do pancetta, as I've bought some myself. That said, it took a couple of attempts to get the girl behind the counter to understand I wanted to dice it rather than have 'sandwich' style slices.

Beyond that, try some of the delis. Love Saves the Day (Tib St, and now just underneath Deansgate Station too) would have it I would have thought. Also, if you have reason to visit the suburbs rather than the centre try Roma in Whitefield (just off the M60/Whitefield tram stop, and recommended by Nigel Fort); it does good Italian fare including award winning home made ice cream. In Didsbury you should find what you're looking for at Fred's Deli on Lapwing Lane (may have recently changed it's name?), or R&M Deli (home to the ever chatty Bogda) on Burton Road (both nor far from the M60).

Happy hunting.

Cheers

Thom

Edit: Ironically I forgot the internet option... Try www.esperya.com. Great Italian produce.

Edit again: More Ironically still, I've just noticed that Vanessa's post mentioned Esperya anyway. Note to self... Read properly before you reach for your keyboard...

Edited by thom (log)

It's all true... I admit to being the MD of Holden Media, organisers of the Northern Restaurant and Bar exhibition, the Northern Hospitality Awards and other Northern based events too numerous to mention.

I don't post here as frequently as I once did, but to hear me regularly rambling on about bollocks - much of it food and restaurant-related - in a bite-size fashion then add me on twitter as "thomhetheringto".

Link to comment
Share on other sites

Hmmm,

The Roma Deli in Whitefield - Is that still going?

That used to keep me going in my A-Level days (I know the college has been knocked down) with its fantastic sandwiches - The Hot italian sausages being a particular favourite (Although the cheese and the ham were pretty good, as you would expect)

You can pop into the Church for a pint of Holts' as well!

Sorry, not very helpful on the Pancetta front, just reminiscing!

I love animals.

They are delicious.

Link to comment
Share on other sites

Yep,

Not just "going" but "thriving". Considering the amount of residential development they are doing around the Church Lane/Ringley Rd area (pokey 3 bed town houses in North Manchester - £220k!) I think it's only going to do better business still.

Their Minestrone soup is still smashing too.

I take it you went to Stand College? I've just employed a girl who went there, and she was also reminiscing about skiving in free periods having coffee, ice cream and soup (though not in the same bowl).

Cheers

Thom

It's all true... I admit to being the MD of Holden Media, organisers of the Northern Restaurant and Bar exhibition, the Northern Hospitality Awards and other Northern based events too numerous to mention.

I don't post here as frequently as I once did, but to hear me regularly rambling on about bollocks - much of it food and restaurant-related - in a bite-size fashion then add me on twitter as "thomhetheringto".

Link to comment
Share on other sites

My parents still live in Radcliffe (That hasn't gone particularly upmarket!) I'll have to pop down into Whitefield next time I'm home, Manchester as a whole seems to be looking up from 5/6 years ago. I live in Hampshire now, so 220k for a three bedroom house seems fairly normal.

Yep, I went to Stand College, although my free periods tended to be based in the wheatsheaf or the church (Didn't mind you taking in sandwiches, and Holts' Bitter was about 96p a pint)

Unfortunately the best Deli near me now is in Winchester - which is fine, the problem is it is owned by James Martin, and I can't cope with the 'Ready Steady Cook' association!

I love animals.

They are delicious.

Link to comment
Share on other sites

 Share

  • Similar Content

    • By daniel123456789876543
      I have been making pancetta for the first time. I have experience with the curing process doing things like bacon and cold smoked salmon in the past but this is the first time I have ever hanged anything.
       
      After a week of curing it has had 11 days  hanging so far (I was planning on taking it to 28 days hanging) Although I foolishly forgot to weigh it. 
      It smells really good like some awesome salami and the outer rim of the pancetta looks lovely and rich and dark.
      It was a recipe by Kuhlman in one of their charcuterie books.
      But when I inspected it today it had the mould growing on it as in the pics below. I have since scrubbed the mould off with white wine vinegar and returned it to the cellar. Is it wise to continue?
       
      Daniel
       
       
       


    • By liuzhou
      Following my posting a supermarket bought roast rabbit in the Dinner topic, @Anna N expressed her surprise at my local supermarkets selling such things just like in the west supermarkets sell rotisserie chickens. I promised to photograph the pre-cooked food round these parts.

      I can't identify them all, so have fun guessing!



      Rabbit
       

      Chicken x 2
       

       

       

      Duck
       

       

       

      Chicken feet
       

      Duck Feet
       

      Pig's Ear
       

       

      Pork Intestine Rolls
       

       

      Stewed River Snails
       

      Stewed Duck Feet (often served with the snails above)


       

      Beef
       

      Pork
       

      Beijing  Duck gets its own counter.
       
      More pre-cooked food to come. Apologies for some bady lit images - I guess the designers didn't figure on nosy foreigners inspecting the goods and disseminating pictures worldwide.
    • By DanM
      Normally, the local market has bresaola in tissue paper thin slices. Today they also had packages in small dice, probably the leftover ends, bits and pieces. Any thoughts on how to enjoy them, besides nibbling on it? 
       
      Thank you!
    • By kayb
      Linguine with Squash, Goat Cheese and Bacon
      Serves 4 as Main Dishor 6 as Side.
      I stumbled on this while looking for recipes with goat cheese. It's from Real Simple (and it is!). I couldn't imagine the combination of flavors, but it was wonderful.

      6 slices bacon
      1 2- to 2 ½-pound butternut squash—peeled, seeded, and diced (4 to 5 cups)
      2 cloves garlic, minced
      1-1/2 c chicken broth
      1 tsp kosher salt
      4 oz soft goat cheese, crumbled
      1 lb linguine, cooked
      1 T olive oil
      2 tsp freshly ground black pepper

      Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on a paper towel, then crumble or break into pieces; set aside. Drain all but about 2 tablespoons of the bacon fat from the skillet. Add the squash and garlic to the skillet and sauté over medium heat for 3 to 5 minutes. Stir in the broth and salt. Cover and simmer, stirring occasionally, until the squash is cooked through and softened, 20 to 25 minutes. Add half the goat cheese and stir well to combine. Place the cooked linguine in a large bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olive oil and add the reserved bacon, the remaining goat cheese, and the pepper. Serve immediately.
      Keywords: Main Dish, Easy, Vegetables, Dinner
      ( RG2158 )
    • By phatj
      Duck Leg Confit Potstickers
      Serves 4 as Appetizer.
      These are seriously decadent potstickers.
      I devised this recipe as part of a Duck Three Ways dinner wherein over the course of three days I dismantled a whole duck using various parts for various things, including rendering fat, making stock and confiting the legs. If you're super-ambitious and do it my way, you'll have duck stock and duck fat on hand as this recipe calls for; otherwise, substitute chicken stock and peanut oil or whatever you have on hand.

      2 confited duck legs, bones discarded and meat shredded
      2 c sliced shiitake caps
      1/2 c sliced scallions
      splash fish sauce
      1 tsp grated fresh ginger
      1 tsp grated fresh garlic
      pinch Five Spice powder
      pot sticker wrappers
      3 c duck stock
      3 T duck fat

      1. Saute shiitakes in duck fat over high heat until most liquid has evaporated and they are beginning to brown.
      Meanwhile, reduce about 1 C duck stock in a small saucepan over medium heat until it's almost syrupy in consistency and tastes sweet.
      Also, warm a couple of cups of unreduced duck stock over low heat in another saucepan.
      2. Combine mushrooms, duck meat, scallions, fish sauce, ginger, garlic and Five Spice powder in a bowl.
      3. Place a teaspoon or so of the duck mixture in the center of a potsticker wrapper; wet half of the edge with water and seal, pinching and pleating one side.
      If you prepare more potstickers than you're going to want to eat, they can be frozen on cookie sheets then put into freezer bags for later.
      4. When all potstickers are sealed, heat a flat-bottomed pan over medium-high heat, melt enough duck fat to thinly cover the bottom, then add the potstickers.
      5. Cook undisturbed until the bottoms are browned, 3-5 minutes, then enough unreduced duck stock to cover the bottom of the pan about 1/2 inch deep and cover the pan.
      6. Cook until most liquid is absorbed, then uncover and cook until remaining liquid evaporates.
      While potstickers are cooking, make a dipping sauce by combining the reduced duck stock 1:1 with soy sauce, then adding a little rice vinegar, brown sugar (if the duck stock isn't sweet enough), and sesame oil.
      Serve potstickers immediately when done.
      Keywords: Hors d'oeuvre, Appetizer, Intermediate, Duck, Dinner, Chinese
      ( RG2052 )
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...