Pancetta, a salted pork belly product, is a mainstay of the Italian larder, and, indeed, one of the most iconic ingredients the country has to offer. Often referred to as “Italian bacon,” this cured pork product can be used on its own or in a variety of classic recipes such as spaghetti carbonara. Italian locals as well as lovers of charcuterie meats worldwide revere the flavor pancetta for its rich, savory smoky flavor, and melting, sumptuous texture.
What types of pancetta is cured?
Like bacon, this delicacy from northern italy is made from pork belly, but unlike bacon, which is brined and then smoked, it is only salt cured and seasoned with salt spices and black pepper. This cut of pork is cured and comes in two varieties: Stesa, a flat, thick-cut typically used in cooking. Arrotolata , which is cut paper thin, generally eaten raw in antipasti or sandwiches.
What can I make with pancetta recipes?
Best enjoyed thinly sliced and eaten raw, sliced pancetta arrotolata is perfect for entertaining. It’s a natural choice to include in an antipasti platter, or let it take center stage in a richer version of prosciutto and melon. Smoked pancetta also goes beautifully on a number of sandwiches with Italian breads. These flat dry cured meats can replace bacon in just about every recipe and is very popular served in spaghetti carbonara. Sautéing it along with your aromatics will add savory layers to bolognese sauce, pasta sauce, seafood chowders, gratins, pies, and casseroles. Use this cured meat made from pork belly in many pasta dishes.