Pancetta is a dry cured meat native to Spain and Italy. It is a pork product that is very similar to bacon, but is usually sliced thinner, and is salt cured and spiced.


Other names: Italian Bacon
Translations: Πανσέτα, Panceto, パンチェッタ, Pancete, Pancettou, Панчета, Панчетта, Панчетта, Панчета

Physical Description

Pancetta is pink and white in color, the white swirl patterns in it coming from the fat of the pig. It is usually sliced very thinly, and looks dry.

Colors: Pink, White, Red.

Tasting Notes

Flavors: Salty, Bacon, Spices.
Mouthfeel: Dry, Chewy, Salty.
Food complements: Sandwiches, Baked goods, Radicciho
Wine complements: Any
Beverage complements: Fountain drinks, Iced teas, Anything really.
Substitutes: Bacon, Proscuitto

Selecting and Buying

Choosing: Choose pancetta to buy based on freshness, and the reputability of the market you are buying it from. Large chains probably do not offer pancetta as good as locally owned and operated markets do.
Buying: Pancetta is only available in some stores, limiting the options one has for buying. Ask your deli assistant to recommend the best kind.

Preparation and Use

Pancetta is prepared by salting curing and spicing pork belly, and then drying the meat for about three months. Preparation practices vary widely in correlation with where it is being made.

Conserving and Storing

Pancetta should be stored in a refrigerator just like any lunch meat. It will last a bit longer, though. To preserve quality, it should not be frozen.



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