Italian style air dried bacon cured with salt and spices.
Literally “little stomach” this is a cured pork product made from pork belly. It can be found semi-cured and sold finely sliced like ham or as a fully cured slab, looking a little like bacon.
An Italian cured meat made from the belly (pancia) of the big (the same cut used for bacon). It is salted but lightly spiced, but not smoked. You can buy it at Italian delis. Back to the top
Cured belly pork used in Italian cookery, usually either in thin slices or thicker cubes. Its flavour is salty, sweet and slightly aniseed. Either dry fry in its own juices or fry in oil and then use to flavour the rest of the dish. It can be grilled until crisp and then crumbled over pasta, rice, salads and soups. If unavailable, use thinly sliced, unsmoked, streaky bacon rashers.
Belly of pork cured with salt and spices, rolled up and eaten either raw in thin slices or cooked in thicker slices.
Pancetta is a mild, spicy-sweet Italian-style bacon cured with salt and pepper, most commonly found unsmoked. Smoked pancetta, also available, is found at Italian delicatessens. Pancetta is sold flat or rolled into a large sausage shape.
Italian bacon that is cured, but not smoked
fatty pork belly, the same cut used in America for bacon. It is often rolled, flavored with salt and pepper and cured.
Cured pork belly that is rolled and tied. Unlike American bacon, this is not smoked.
flavorful, cured Italian bacon
Italian bacon, cured with salt and spices, but not smoked.
A dry cured (not smoked) Italian bacon. Sweet, flavorful and not too salty. Does not taste fatty and is served thinly sliced or used to flavor sauces, pasta dishes, meats and vegetables. Pancetta is available at butcher shops or specialty markets. Store pancetta wrapped tightly and use within 3 weeks of purchase. May be frozen for up to 6 months.
An Italian cured pork with spices which is rolled. Pancetta can be eaten raw and is often used as a flavouring agent in sauces, pasta fillings, roasts and vegetables.
An Italian type of bacon produced from belly of pork...
Pancetta is an Italian form of bacon. It is pork belly that has been salt cured and spiced, and dried for about three months (but usually not smoked). There are many varieties, and each part of Italy produces its own type.
