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Pancetta is a salt-cured and seasoned pork belly available in two varieties: sliced or rolled. A beloved ingredient in Italy, it’s often showcased in culinary traditions. Sergio Amiti/Getty ImagesItalians have a deep affection for pancetta, making it a kitchen essential. However, in the U.S., it hasn’t gained the same level of popularity, which is unfortunate given its versatility and rich flavor. Pancetta is made from pork belly that’s cured with salt and seasoned, available in two styles: stesa (flat) or arrotolata (rolled). In Italy, it’s typically served thinly sliced, while in the U.S., it’s more commonly diced into small cubes. Its color can vary from light pink to deep red, with a smooth, dense texture. The taste is often described as nutty, slightly sweet, and clean. Before experimenting with pancetta in your cooking, here are five key points to keep in mind.
1. Pancetta and Prosciutto Are Not the Same
While both are Italian delicacies starting with a 'p' and resembling bacon, pancetta and prosciutto are distinct in their preparation and flavor. Pancetta, derived from the pig's belly, is seasoned and cured with salt, often sold in chunky cubes in the U.S. Prosciutto, on the other hand, comes from the pig's hind leg, is salt-cured but left uncooked, and is served in delicate, thin slices. Pancetta boasts a rich, nutty taste, whereas prosciutto offers a lighter, sweeter profile.
Prosciutto (top left) is a staple on charcuterie boards, unlike pancetta, which is usually cooked before being served.
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2. Pancetta Complements Pasta, Eggs, Oysters, and Even Fruit Salsas
Much like a bold pinot noir enhances the flavors of game birds and robust stews such as beef bourguignon, pancetta shines when paired with specific dishes. Pasta is an ideal match. For instance, pancetta takes center stage in Bucatini all'Amatriciana, a classic Roman recipe featuring tomatoes, onions, Pecorino Romano cheese, and red pepper flakes. Crispy pancetta also adds a delightful touch to salads and soups.
Pancetta also enhances less traditional dishes like poached eggs, oysters, and Brussels sprouts. Its rich, salty profile pairs beautifully with sweet flavors, making it perfect for crafting creative fruit salsas. For example, try combining crispy pancetta with jalapeños, garlic, cilantro, diced strawberries, and pineapple. This salsa pairs wonderfully with grilled meats and seafood.
According to Judy Witts Francini, founder of Divina Cucina, which provides online Italian cooking classes and culinary tours, Italians usually cook pancetta in a pan before adding it to recipes. "This process releases some of the pork fat, which enhances the dish's flavor," she explains via email. "For pasta sauces, it’s taken out of the pan after cooking and added back later to keep it crispy."
In the U.S., pancetta is commonly sold in cubes. Here, it’s shown fried with rosemary.
Giulia Fiori Photography/Getty Images3. Pancetta Can Be Consumed Uncooked
Although pancetta is typically considered a raw meat requiring cooking, it can be consumed uncooked since it’s fully cured when sold. Those who eat raw pancetta usually opt for thin slices, similar to prosciutto. Cubed pancetta can also be eaten raw, though it’s chewier compared to the sliced version. Always check for any unusual appearance or odor before consuming, as improperly stored pancetta may pose safety risks.
4. Bacon Can (Sort of) Replace Pancetta or Prosciutto
In the U.S., many chefs interchange bacon, pancetta, and prosciutto, often without compromising the dish. However, there are key differences to consider. Pancetta and bacon are the most similar, both made from pork belly and usually requiring cooking. The choice depends on whether you want pancetta’s saltiness or bacon’s smokiness. Prosciutto, made from a pig’s leg, has a distinct flavor and is meant to be eaten raw, making it a less ideal substitute in recipes requiring specific flavors or cooking.
"If you’re out of options, bacon or prosciutto can replace pancetta," says Francini. "But the flavor won’t be the same. And never substitute when cooking for an Italian—it’s considered sacrilegious."
5. Homemade Pancetta Is an Option
Making your own pancetta requires patience, as the process takes several weeks. Start by seasoning a pork belly with salt. While salt is essential, many producers enhance the flavor with spices and aromatics like black pepper, cloves, nutmeg, cinnamon, juniper berries, coriander, and fennel seeds. For a step-by-step guide, check out Leite's Culinaria.
After seasoning, refrigerate the pork belly until it firms up, typically seven to 10 days. Once firm, rinse off the seasonings, re-season with pepper, and roll the meat into a cylinder. Secure it in a casing, tie with twine at one-inch intervals, and hang it in a cool, dry place to cure. This can take anywhere from a few days to two or three weeks. Once cured, slice, cook, and savor your homemade pancetta.
When buying pancetta at a deli, it’s almost always pancetta arrotolata, which is rolled into a log. The deli staff can slice it to your preferred thickness.
