Pancetta (pronounced pan-chet-ta) is a cured pork product, from the belly, presented in slices that include lean parts and fatty parts. The most common pancetta is the “rolled” kind, which is stretched out, trimmed, salted and allowed to cure for 20 days before going on the market. It should be noted that bacon, which is typical in Anglo-Saxon countries, is nothing more than smoked pancetta. 

There are different shapes and types of pancetta: natural, flat, rolled, smoked and aged for some length of time. Each kind can be used in different ways: the rolled kind is chopped small and added to soffrittos for additional flavor. When sliced, it can be a filling for slices of meat or rolled for roasting. When minced, it forms a mixture used in meatballs or stuffed vegetables.  

Pancetta is part of the classic “house antipasto” on the menu in many restaurants in northern Italy and Emilia Romagna in particular: a plate of various cold cuts along with a selection of foods marinated in vinegar or oil. Otherwise, it becomes the foundation for many dishes like savory sauces, roulades and soups.

A whole piece of pancetta keeps for more than ten days in the refrigerator, set in a closed container and wrapped in a cloth. If it is sliced, it should be covered with food paper and finished in about two days.