Fougasse benedictine with pancetta | Fantino & Mondello

Ingredients

• 1 pouch Fantino & Mondello diced Pancetta
• 15 ml (1 tbsp) white vinegar
• 8 whole eggs plus 8 egg yolks
• 410 ml (1 2/3 cup) unsalted butter
• 25 ml (5 tsp) white wine
• 25 ml (5 tsp) lemon juice
• 1 large store-bought fougasse bread without holes (plain, without olives)
• Spicy or mild store-bought antipasto, to taste
• Fine herbs of your choice (such as chives)
• Freshly ground salt and pepper