Crispy baked pancetta with the traditional Mustard of Thessaloniki

Prepare the pancetta. Using a sharp knife, score the skin to about a finger deep. Cover with a paper or kitchen towel and refrigerate for 2-3 hours. Once out of the fridge, let it rest for an hour at room temperature. In a food processor, combine the salt, pepper, garlic, chili flakes, rosemary, soy sauce, honey and 4 tablespoons of Condito’s Thessaloniki Mustard and blend until you have a paste. Spread the marinade on the pancetta on the skin side, paying extra attention to the points where you scored the meat. You will need a griddle pan to cook the pancetta. Preheat the oven and pan to the highest temperature and set on conventional heating. Place the pancetta on the griddle pan and bake for about 30 minutes. Lower the temperature to 220°C and bake for a further 30 minutes or until the meat is cooked through. When the pancetta is ready, remove it from the oven and allow it to cool for ten minutes. Serve on toasted bread, with slices of cucumber, chili flakes and Condito’s Thessaloniki Mustard on top.