There's a couple in Riverwest that have started dry-curing pancetta and other Italian-style meats from local heritage pigs.
Picked up some at the Winter Farmers market at State Fair park. It's not Molanari's, but good. If you're interested in supporting local, it's worth a try. Not rolled, so slab ends are vacuum-sealed and discounted in comparison to the packaged slices.
Sorry if this sounds like a plug. It's not, just fyi, and a recommendation, made a sauce with it (tomato, veggies, roma beans) and it had a good, but little bit different flavor.
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