Wild Pigeon in Savory Sauce (Palombe in Salmì)

Pat the Wild pigeons dry with paper towels. Season them generously inside and out with Salt and Black pepper.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium-high heat. Add the Wild pigeons and brown them on all sides until golden, about 8-10 minutes. Remove the Wild pigeons from the pot and set aside.

Reduce the heat to medium. Add the Pancetta to the pot and cook until crispy, about 5-7 minutes. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.