Although usually used interchangeably in recipes with bacon, Pancetta, the Italian delicacy made of pork belly, is expertly cured with salt, spices, and other ingredients, and not smoked like bacon. Delicious when used as a base for sauces, sliced and wrapped around seafood, vegetables, or whatever your culinary imagination dreams up.
Home to some of our favorite gourmet foods, Italy is responsible for producing some of our most exquisite wines, indulgent cheeses, and some of the best cured meats you’ll ever eat. Within the world of Italian Salumi, you’ll find Pancetta fighting the Prosciutto and Mortadella for first place in terms of popularity. Like most cured meats, it’s aged rather than cooked and treated with salt, spices, seasonings, and time. Each portion of pancetta is transformed from a raw lump of pork into a firm, sliceable, and savory meat ready to be enjoyed as is or added to your favorite recipes. Curing Sourced from the belly, a notoriously flavorful and fatty portion, spices, salt, or a liquid brine, is applied to the carefully rolled pork. These mixtures preserve the meat and infuse it with flavor. While the process is simple enough, depending on the region, the taste of your pancetta can vary depending on the spices and herbs added during curing. No matter the varietal differences, Pancetta always promises that bold, meaty flavor it’s loved for. Nutrition Many compare Pancetta to Bacon, and there are some similarities. They both promise savory, rich flavor and can easily be added to recipes either cooked or raw. However, when it comes to the nutritional profile of the two types of meat, the similarities stop. Because Pancetta is cured using traditional methods, it isn’t filled with nitrates. It’s also significantly lower in fat, sodium, and calories. So, if you’re looking for a healthier alternative to bacon, look no further than Pancetta! Cooking with Pancetta Add complexity and depth to all kinds of dishes by incorporating this famous Italian meat. Thin strips make the perfect wrap for roasts and hors d’oeuvres. Diced and fried, it makes an excellent garnish for everything from salads to pasta. Fry up lardons and use the rendered fat to cook all your other ingredients, adding meaty flavor to each layer of your recipe. When it comes to using this delicious ingredient, the possibilities are virtually endless.