Try this Pancetta Pepeto for more flavorful sauces and soups
This salt-cured meat can be added to a variety of soups, sauces, and pasta dishes.
Thin sliced pancetta can be served as part of an antipasto or charcuterie board.
Nearly 100 years after opening in New York’s Lower West Side, Salumeria Biellese continues to produce exceptional Italian charcuterie meats. Unlike other types of pancetta, their Pancetta Pepeto is not rolled. When it comes out of cure, it is seasoned with fresh rosemary and cracked black pepper, then hung to dry. This Italian-style meat references the fact that in ancient times, Italians pressed pancetta between granite slabs to achieve this flatter shape.
As pancetta is a cured pork product, it can either be eaten "raw" or pan-fried as part of any number of Italian dishes. Slice this dry-cured pork belly and serve with Italian cheese and wine. Or serve this melty cut of pork on a charcuterie platter with fresh fruit, artisan bread, and smoky Gouda cheese. For an extra vibrant charcuterie display, sprinkle on a pinch or two of Himalayan pink salt.
There are numerous pancetta recipes to explore. You can incorporate it in an appetizer or main course. Add it to a classic carbonara or a rich risotto. Toss it in your favorite pork, beef, or chicken recipe to add an extra layer of meaty flavor. Fried pancetta in a soup can make a delicious side dish with a slightly smoky flavor. This Italian pork can even be substituted for bacon! Try it in anything from simple breakfast egg dishes to bacon-wrapped shrimp, and you'll be amazed at what this authentic Italian meat can bring to the table.
Salumeria Biellese food items have all earned the Slow Food certification for outstanding quality.