For cooking, it is often cut into cubes.
It is also served as a cold cut, sliced thin.
There are two basic types of Pancetta, the ″arrotolata" (rolled) and "stesa" (flat). The "arrotolata" is mainly used sliced as part of antipasti, the "stesa" is often used chopped as ingredient in many recipes.
- Media related to Pancetta at Wikimedia Commons
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