Pancetta (
IPA [pan't?et?a]) is an
Italian cured meat similar to American
bacon. It is
pork that has been
salt cured, salted and
spiced (nutmeg, pepper, fennel, dried ground hot peppers and garlic are often featured), and dried for about three months (but usually not
smoked). There are many varieties, and each part of Italy produces its own type. In Corsica, it is considered a regional flavour.
Pancetta can be rolled (the most common type available outside of Italy, see photograph), or straight (with all the fat on one side). The straight variety is more common in Italy than elsewhere, especially where home-made pancetta is still produced.
When served on its own, the rolled pancetta is presented in very thin slices. More often it is used to flavour other dishes, especially pasta sauces. Recipes such as all’amatriciana often contain pancetta as a substitute for guanciale, which is much more difficult to find outside of Italy.
In the United Kingdom, Pancetta is more commonly sold as packs of cubed belly (rather than rolled). It has recently gained in popularity, to the point where it is now frequently available in supermarkets.
