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pancetta
bacon
Like bacon, pancetta is cured pork belly, athough the Italians usually like to roll it up before curing, and then cut the roll in very thin slices. It's eaten on its own as charcuterie, or as an ingredient in sauces and stews.
It's made all over Italy; pancetta di Calabria, and pancetta Piacentina are DOP; pancetta canusina and the Tuscan version, rigatino toscano are PAT.
Text © Dana Facaros and Michael Pauls
Images by: ChefMattRock