“PANCETTA” in italiano

Today, use such cured meats as ham, prosciutto, bacon, and pancetta for the hints of salt, nuts, and spice that curing imparts.

Add the hot, drained pasta to the sausage and pancetta over medium heat, tossing until well-coated.

I would seal them in hot fat, wrap each bird in fatty bacon or pancetta and roast till tender.

The Italian pancetta and the Spanish tocino are both usually unsmoked; when smoked, the name ‘bacon’ is often used in either language.

My favourite piece of meat for this recipe is a good chunk of salt belly or pancetta with the skin still on.