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Enebral organic panceta slices, 100g

Enebral organic panceta slices, 100g

£4.95 (Each)

  • In Stock
  • Gluten Free Product

Made from the meat of a herd of pigs that range freely on the dehesa of Andalucia, eating grasses and nuts, supplemented, where necessary with organic cereals before being cured by a specialist family company in Segovia.

This panceta is rubbed with paprika before curing, balancing the flavours of the organic meat with the pimenton.

Pork belly, paprika, garlic, oregano, salt
Storage & Care
An average shelf life of 2 months. Keep refrigerated between 0° - 5°C and once opened use within 3 days
Nutrition Per 100g
Energy1429kJ / 340kcal
   of which saturates10g
   of which sugars8g
* Typical values per 100g


El Enebral is a small family company devoted to the production of a range of organic cured meats in Segovia, to the north of Madrid.

They buy their meat from a farmer who raises a herd of organic, free range pigs on the dehesa of Andalusia and use their butchery and curing skills to produce excellent charcuterie.

Cabrales, panceta & pear soup

40ml olive oil
2 medium onions, chopped
2 garlic cloves, sliced
1 large/2 small baking potatoes, peeled and diced
500ml chicken (or vegetable) stock
100g panceta slices
150ml full fat milk
100g Cabrales, finely crumbled
Black pepper to taste
10ml/2tsp olive oil
2 medium pears, peeled, cored and diced, and tossed in 10g/2tsp sugar


  1. Heat the 40ml olive oil in a large saucepan over medium heat.
  2. Add onions and garlic, cooking until onions are slightly softened.
  3. Add potatoes, stir to coat with oil; cook for 5 minutes.
  4. Add stock and bring to a boil; reduce heat, cover and simmer until potatoes are soft - up to half an hour.
  5. Meanwhile fry panceta over medium-low heat until crisp; remove from the pan and crumble in preparation for garnishing the soup – for extra flavour, add a spoon or two of the panceta fat to the cooking soup.
  6. When potatoes are cooked, allow soup to cool slightly then puree in food processor.
  7. Return soup to saucepan; stir in the milk, cheese and black pepper and heat to a gentle simmer.
  8. Heat the remaining olive oil in a medium frying pan over medium high heat; add diced pear and sauté until slightly caramelised.
  9. Garnish soup with panceta and pear and serve.