Pancetta

Pancetta is an Italian cured meat made from pork belly, similar to bacon but not smoked. It's typically seasoned with salt, pepper, and other spices, then rolled into a log and air-dried. Pancetta is used to add depth and a rich, savory flavor to dishes. It's a key ingredient in many Italian recipes, such as pasta carbonara, and is also used in stews, soups, and sautés. While it can be enjoyed year-round, it is often associated with heartier, cold-weather cooking. Pancetta is a staple in Italian cuisine and has also found its way into other culinary traditions as a beloved ingredient for its versatility and robust flavor.

Pancetta Synonyms

Italian bacon
panceta

Pancetta Substitutes

Different Forms/Types of Pancetta

Diced Pancetta

Pre-cut cubes of pancetta, convenient for recipes that require even pieces for consistent rendering and crisping.

Whole Pancetta

Cured Italian pork belly, typically sold in a slab or rolled and sliced. It can be diced for cooking or sliced thin for charcuterie boards.

Sliced Pancetta

Thinly sliced pancetta, similar to bacon, often used to wrap around other ingredients or as a topping for dishes after crisping.

How to Choose Pancetta

When selecting pancetta, look for a balance of fat and meat; the fat should be white or pale yellow, not gray or yellowed. The meat should have a deep pink to red color. If purchasing pre-packaged pancetta, check the sell-by date and ensure the packaging is sealed properly. For freshly cut pancetta from a deli or butcher, it should have a fresh, clean smell without any sour or off odors.

Cooking/Prep Tips for Pancetta

Pancetta, an Italian cured pork belly, is a versatile ingredient that can add depth and richness to a variety of dishes. For intermediate and expert home cooks, it's important to understand that pancetta can be used both as a flavor enhancer and as a key ingredient. It can be diced and rendered slowly to release its fat, which serves as a base for sauces, soups, and stews, or it can be sliced and crisped up to add texture to a dish. When cooking pancetta, start with a cold pan to render out the most fat and cook it on medium heat to prevent burning. If using it as a flavor base, remove the crispy bits and set them aside to add back into the dish later for a burst of flavor and texture.

Shelf Life of Pancetta

Whole pancetta should be wrapped in parchment paper and then plastic wrap or placed in a resealable bag, and stored in the coldest part of the refrigerator, where it can last for several weeks. Diced or sliced pancetta should be used within a week of purchase and kept in the refrigerator, tightly sealed. If you have a large piece of pancetta that cannot be used quickly, it can be frozen for up to three months, but be aware that freezing may affect the texture. Thaw frozen pancetta in the refrigerator before using.

Recommended Brands for Pancetta

Diced Pancetta: Boar's Head

Whole Pancetta: La Quercia

Sliced Pancetta: Volpi

Cooking Techniques for Pancetta

Crisping: Sliced or diced pancetta can be crisped in a pan or oven. This adds a crunchy texture and intense flavor to salads, pastas, and garnishes.

Wrapping: Thinly sliced pancetta can be wrapped around other ingredients, such as meats or vegetables, before cooking. This not only infuses the wrapped item with flavor but also keeps it moist during the cooking process.

Rendering: Gently cook diced pancetta over medium heat to slowly release its fat. This technique is essential for creating a flavorful base for dishes like pasta sauces, risottos, and soups.

Popular Pancetta Recipes

Spaghetti alla Carbonara
Pancetta-Wrapped Pork Tenderloin
Brussels Sprouts with Crispy Pancetta

Pancetta Nutritional Information (100g)

fat: 35 g
fiber: 0 g
sugar: 0 g
protein: 14 g
calories: 375 kcal
carbohydrates: 0 g

Flavor Combinations

Pancetta pairs well with robust flavors and hearty ingredients. It complements the earthiness of mushrooms, the sweetness of onions, and the bitterness of greens like kale and brussels sprouts. It also works well with legumes such as lentils and beans. In terms of spices and herbs, pancetta pairs beautifully with rosemary, thyme, and sage. For a balance of flavors, incorporate acidic components like tomatoes or balsamic vinegar, which can cut through the richness of the pancetta.