Italian pancetta is a type of dry cured meat, similar to bacon. It is a pork belly that has been salt cured and spiced with nutmeg, pepper, fennel, dried ground hot peppers, and garlic.
Pancetta can be rolled 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. If you can find tradition Italian pancetta that is my favorite.
Depending on the recipe will determine the thickness that you will want your pancetta sliced. If it is 1/4" thick dice it and fry it like bacon. If you have pancetta that is paper thin, fry it whole and then crumble it when adding to your recipe.
Just like with bacon, let cool and drain the drippings on a paper towel before adding it to your recipe. (or eating it like bacon if you would like, I won't judge)
I am Jessie, a modern-day CaveWoman. You can contact me at thecavewomanskitchen @ gmail (dot) com or leave comments on my facebook page.
It was good in those brussel sprouts you made us when we came to dinner!
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