Pancetta

Pancetta

Italian bacon

By
From
Encyclopedia of Food and Cookery

Pancetta is the same cut as bacon, the fat and lean meat from the back and side of the pig. It is cured the traditional Italian way (as for prosciutto crudo,) by rubbing with salt and sometimes spices, and leaving it to air-cure for the winter months, during which time the ‘cooking’ of the meat takes place. Coppa is a similar Italian-style product made with pork neck.

Both pancetta and coppa are usually cut into small lardons or strips and used in countless Italian soups, sauces, stews, and other meat and vegetable dishes (see Cabbage with Pancetta, Garlic and Rosemary,)

Ingredients

Quantity Ingredient
see method for ingredients

Method

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