pancetta
Pancetta is a rich source of protein and fat, containing B vitamins (particularly niacin and B12) from the pork; it is high in sodium due to the curing process and contains cholesterol associated with pork fat.
About
Pancetta is a cured and aged pork belly from Italy, produced through salting and drying without smoking, distinguishing it from bacon. The pork belly is rubbed with a mixture of salt, curing salts, and seasonings (typically including black pepper, juniper, and cinnamon), then left to cure for several weeks before being air-dried for an additional period ranging from two to twelve months depending on regional style and desired maturity. The result is a meat with a deep reddish-pink color, marbled with white fat striations, and a complex, savory flavor profile with subtle sweetness from the spices and umami depth from the curing process. Two primary forms exist: pancetta arrotolata (rolled and tied) and pancetta stesa (flat), with regional variations including pancetta Italiana, pancetta di Calabria, and pancetta di Guanciale, though the latter technically uses jowl rather than belly.
Pancetta represents one of Italy's foundational charcuterie traditions, with production methods varying by region but generally adhering to specific Protected Designation of Origin (PDO) standards in certain areas.
Culinary Uses
Pancetta functions as a foundational ingredient in Italian cuisine, particularly in Roman cooking where it appears in classic preparations such as carbonara, where its rendered fat and umami complement eggs and cheese. The meat is typically sliced thin and eaten as part of an antipasto board, diced and rendered for pasta sauces and risottos, or added to braised dishes where its fat bastes other ingredients. Its subtle flavor profile makes it suitable for wrapping around vegetables or meats before roasting. Beyond Italian cuisine, pancetta serves as a substitute for bacon in applications where a deeper, less smoky character is preferred, such as in French cooking or contemporary interpretations of traditional dishes. The key to utilizing pancetta lies in understanding that its fat renders slowly and contributes more to the overall dish's richness than to crispness, making it ideal for sauces and braises rather than applications requiring crispy texture.
Recipes Using pancetta (8)
Bolognese Sauce
Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group] * Source: O Magazine
California Avocado-Rosemary Chicken and Pancetta Panini
California Avocado-Rosemary Chicken and Pancetta Panini from the Recidemia collection
Christmas Pasta Sauce
Christmas Pasta Sauce from the Recidemia collection
Pasta with Pancetta and Cauliflower
Pasta
Penne All'Arrabiata
For 2 persons
Pepper-seared Catfish with Mushrooms, Pinenuts and Pancetta
A Catfish recipe.

Spaghetti alla carbonara
(literally: coal miner's wife spaghetti in Italian) is an Italian pasta dish based on eggs, pecorino romano, guanciale and black pepper. It was created in the middle of the 20th century.

Vegetarian Lasagna
Vegetarian Lasagna has beautiful colours and is a nice alternative to meat.