This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Add Map function to find sites, as well as your own custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with our advanced text search functionality
  • ... and more!
iOS App Store Google Play



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