This beautiful smoked Alsace bacon is typical of Alsatian peasant cuisine. The pork belly has been rubbed with salt and spice then wood-smoked, giving it a rich and full flavour. Sold as a whole piece rather than sliced, this is a versatile joint which has parallels with the more familiar Italian pancetta. Use as you would bacon and pancetta or try cubing and slow cooking in a casserole to maximise the distinctive flavour. This Alsace speciality is beautifully aromatic with heady spices and wood-smoke overtones; caramelise well to help bring out the depth of these flavours and you’re in for a treat.