Pancetta
It is one of those dishes that truly transports you to a picturesque Tuscan villa. The flavors are so robust, so rustic, that you can almost feel the sun on your skin and the crushed stone beneath your feet as you enjoy it.
Pancetta is surprisingly versatile and can be used in a myriad of dishes both savory and sweet. It's a great substitute for bacon in recipes like pasta carbonara, but it also adds an indulgent twist to desserts such as panna cotta.
Because of its saltiness, Pancetta pairs particularly well with sweet ingredients. Try it atop a spinach salad with honeyed nuts and goat cheese. Or, puree some fresh tomatoes and add to a hearty risotto with a generous helping of Pancetta. Yum!
The succulence of Pancetta is one of those things that has to be experienced to be believed. If you're looking to impress your dinner guests, Pancetta should be your go-to. Its umami-packed flavor profile and tantalizing texture will have them begging for seconds.
Of course, like all cured meats, Pancetta must be consumed in moderation for optimal health. But, in terms of incredibly delicious fare, none infuse a meal with quite the same gusto as this delightful and flavourful Italian classic.
Pancetta recipes
Amazing Pancetta recipes sourced from the web.
The origin of Pancetta
Ahh, Pancetta. This savory Italian delicacy has been tantalizing tastebuds for centuries. Its origins, however, are a bit murky and the exact timeline of its creation is still in dispute.
One oft-told origin story begins during the Roman Empire. It seems that the creations of charcuterie-makers of those days were mainly limited to sausages and hams - cured meats that required little more than a tub of salt and some patience. After the fall of Rome, the art of preservation evolved. Ideas were exchanged and techniques were shared, resulting in the emergence of a new type of pork product: pancetta.
Rather than relying solely on salting and air-drying, this new bacon-like product called upon the sorcery of aromatics to create its flavor. An alchemy of spices, herbs, and other seasonings – such as garlic and black pepper – could be blended into a paste that was then rubbed onto a slab of fatty pork belly. Smoking took care of the last step in transforming this raw material into tasty slivers of cured meat. With each batch, the layering of flavors increased until it reached the perfect level of perfection.
Regardless of when or where it first appeared, one thing is certain: pancetta has withstood the test of time. Its popularity has continued to grow since the Middle Ages, and it has since become a staple of the Italian culinary landscape. From classic recipes featuring the rich depth of flavors provided by this porky treat, to modern takes on global cuisine, pancetta can make just about any dish a memorable masterpiece. All hail this salty swine-based snack!
Types of Pancetta
If you love Italian cuisine, then pancetta is one of those dishes that can make your mouth water. This cured pork product is often compared to bacon but it is actually much different from it. A lot of people know about bacon because it’s widely used in breakfast cuisine, but few know about the varieties of pancetta that exist.
Pancetta has been around since ancient times, and it is essentially just pork belly with added seasoning. The pork is salted and sometimes spiced, and is then rolled and cured. Depending on the region of Italy it comes from, different spices may be added to give it unique flavors. Some of the more popular herbs and spices used are black pepper, juniper berries, bay leaves, and fennel.
Most commonly, pancetta is sold cubed or sliced into thin strips, but there are many other types out there. Guanciale is similar to pancetta but uses pork jowls instead of the belly. This type of pancetta is known for its extra smoky and flavorful taste. Another type of pancetta is the ciccioli, which is usually coarsely diced and then rolled. These patties are usually made from the fat leftover from prosciutto and are perfect for adding some extra flavor to sauces and soups.
Speck is another type of pancetta that is made from the entire pork leg and cured for a much longer time. This type is much harder than the others and has an intense smokiness. Finally, a variant of speck made specifically in Italy’s Alto Adige region is known as speck Alto Adige, which is aged longer and smoked over juniper wood.
These different types of pancetta can be used in a variety of ways. From cubed pancetta to be added to pasta dishes, to the smoky and delicious Guanciale, these cured pork products can make all your dishes much more flavorful. So next time you are cooking Italian, don’t forget to experiment with these different types of pancetta!