Snails in porchetta style

Ensure the Snails are thoroughly cleaned and pre-cooked. If starting with live snails, they must be purged, boiled, and removed from their shells before proceeding.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat.

Add the diced Pancetta to the pot and render it until it is crispy and golden brown. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.