The Cut: Pancetta

Pancetta is to Italians what bacon is to Americans. If you speak to most of us Americans, you know that pancetta must be pretty much the greatest thing ever invented over there! Made of pork belly that is salt cured and spiced with black pepper, pancetta is used in one way or another throughout all of Italy.  I particularly like to use pancetta with eggs for breakfast or with sauteed vegetables to give another dimension of flavor. Eataly here in New York also has a great pancetta panini, which features thin slices of pancetta topped with vinegar-marinated vegetables. 

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You might be wondering what is the difference between bacon and pancetta? They both come from the pork belly,  but are prepared rather differently. Preparation is the main reason for why the two do not taste the same. Bacon is brined and then smoked. Pancetta is seasoned, rolled tightly, and then cured. The nice thing about pancetta for me is that is has a completely different flavor profile compared to bacon, and because it is not as smokey, I can use pancetta in a wider variety of recipes.

Most of the time when cooking with pancetta I go to the local deli counter and ask for it unsliced. Once I begin cooking, I cut the pork into tiny pieces and brown in a pan before adding eggs or onion or Brussels sprouts or red wine. While pancetta costs more than bacon, it certainly gives you more flexibility in the kitchen and allows you to experiment more than using smokey thick cut bacon which forces its flavor on most foods.