- Tip: Can be used interchangeably with bacon in dishes for a less smokey flavor.
- Provenance: Originally Italy
- Culinary Advice: We’d love to chat more about how to cook or prepare your produce come visit or call us!
The Italian counterpart to American style bacon, pancetta is made from pork belly that has been salted and seasoned with warm spices (rosemary, thyme, garlic, nutmeg). After curing, pancetta is typically hung to dry for 1-2 months. Pancetta is cured and unsmoked, while bacon is cured and smoked.