Pancetta (Italian pronunciation: [panˈt͡ʃetːa]) is an Italian bacon made of pork belly meat that is salt cured and spiced with black pepper and sometimes other spices. Unlike pancetta in the America, pancetta in Italy is typically consumed raw, as it was designed for.
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 component of a sandwich; the stesa is often used chopped as ingredient in many recipes, or cut in thick stripes, that are usually eaten grilled. There's also a version of arrotolata, where capicola is added in the center of the roll (pancetta coppata).
- Media related to Pancetta at Wikimedia Commons
|This meat-related article is a stub. You can help Wikipedia by expanding it.|
|This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it.|