Serves 6

  • 1 pork belly with rind
  • 1 dl white wine
  • 1 tbsp. fennel seeds
  • 1 sprig of rosemary
  • 2 garlic cloves
  • 1 dl extra virgin olive oil
  • 2 tbsps. coarse salt
  • 1 tbsp. Dijon mustard
  • salt
  • black pepper


  • Score the pork rind, open the belly out and push it down flat. Rub salt all over the skin.
  • Put the oil, the herbs and the garlic in a roasting pan and place it in the wood-fired oven for 10 minutes at 180°C/350°F.
  • Take the pan out of the oven, set the pancettone skin side up, pour the white wine on the side making sure the skin doesn’t come in contact with it, and put it back into the oven.
  • When the pancettone internal temp reaches 74°C/160°F, remove the pan from the oven. Turn the pork belly and transfer it to a grid skin side up and then place it back into the pan.
  • When the core temperature is 84°C/180°F, take the pan out of the oven. Place the pancettone onto a cutting board and let it rest for 10 minutes. Collect the jus, strain it and emulsify with 1 tbsp of Dijon mustard.
  • Carve the pancettone up and serve with the jus.