Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Pancetta

Buy Now
Save to Recipe Box
Print
Add Private Note
Buy Now
Saved Add to List

    Add to List

Print
Add Recipe Note
Buy Now

What is it?

Pancetta, the Italian version of bacon, is made by seasoning a pork belly side with salt and lots of pepper, curling it into a tight roll, and wrapping it in a casing to hold the shape. It differs from bacon in that it is cured, but it isn’t smoked.

Don’t have it?

You can substitute bacon (though it will add a smoky flavor, too). To lessen the smokiness, blanch the bacon before using it.

How to choose:

Pancetta used to be sold only at Italian markets, but it’s now available at most supermarkets, usually sliced to order at the deli.

How to prep:

Pancetta should be cooked before eating. It is often sold sliced to order. For easier chopping and dicing, freeze it briefly and use a sharp knife.

How to store:

Keep pancetta refrigerated where it will last for a few weeks. Unused pancetta freezes well; wrap a few slices together in individual packets so it’s easy to thaw only the amount you need.

Click here to purchase

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks