Pancetta (Italian pronunciation: [pan't??et:ta]) is an Italian bacon made of pork belly meat, that is salt cured and spiced with black pepper, and sometimes other spices. Pancetta in Italy is often consumed raw.
Video Pancetta
Uses
For cooking, it is often cut into cubes (cubetti di pancetta). In Italy, pancetta is commonly served as a cold cut, sliced thin and eaten raw. It can also be used in carbonara pasta.
Maps Pancetta
Types
The two basic types of pancetta are the arrotolata (rolled) and stesa (flat). The arrotolata, salted, is mainly cut in thin slices and eaten raw as part of antipasti or simply as a component of a sandwich; the stesa is often used chopped as an ingredient in many recipes, or cut in thick strips, that are usually eaten grilled. There is also a version of arrotolata, to which capicola is added in the center of the roll (pancetta coppata).
The rolled type is typical of northern Italy, while the flattened type is typical of central and southern Italy.
See also
- Food portal
- Guanciale
- Lardo
- List of dried foods
- Prosciutto
References
External links
- Media related to Pancetta at Wikimedia Commons
Source of article : Wikipedia
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