Pancetta

Pancetta is considered a "universal" pork product because it is available wherever pigs are raised throughout the world. Italian pancetta is very similar to the bacon of Anglo-Saxon countries and to the Spanish tocino; depending on the region, pancetta can be smoked, seasoned with aromatic herbs, or aged.

Pancetta is taken from the fatty part of pork belly, and is composed of alternating thin layers of fat and lean meat. Pancetta is most commonly spread out and flattened, then trimmed and salted. The meat is allowed to age for about twenty days, after which it is ready for consumption. In Italy, each region has its own way of producing pancetta. In Tuscany, for example, the meat is packed with lean layers because it is extracted from the most muscular part of the belly. Another way of handling pancetta includes salting the meat and seasoning it with black pepper and cloves. The meat is then rolled up, with the hardest part facing outwards; the edges are then sewn and tightly tied up, and the meat is allowed to age. After it has been sufficiently aged, the meat can be sliced and cooked.

In the Kitchen
Pancetta is a fundamental element in Italian cuisine. Pasta sauces such as Spaghetti alla Carbonara and Spaghetti all'Amatriciana are studded with small cuts of pancetta. Pancetta also adds a hearty element to vegetable soups, stews, and meat skewers.

Buying Tips
When buying pancetta, look for the meat with the least fat, and a healthy pink color.