Pancetta Totally Explained

Everything about Pancetta totally explained

Pancetta is an Italian and Spanish dry cured meat. 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's 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 and Spain 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's 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 Spain, where it's called Panceta, medium to long and relatively thick portions are also served as a side dish, usally fried in olive oil or its own fat. Fried eggs with chorizo and panceta is considered a popular hearty breakfast in some rural parts of the country.
   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's now frequently available in supermarkets.

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