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Made from a half side of belly pork, for years pancetta has been one of the main sources of energy in the diet of people from the mountains, along with lardo. Pork pancetta is a delicacy to be enjoyed on its own or used as a mouth-watering ingredient for cooking, where the stars of the show are guanciale and smoked pancetta.
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Trentino Speck
Cooked hams
Oven-baked specialities
Tyrolean cooked salami
and Vienna sausages
Mortadella
Aged sausages and salami
Pancetta
Typical Trentino
specialities
Italian charcuterie
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Eat it very thinly sliced with a nice piece of rustic or homemade bread. It’s excellent with salt-free bread, so you can really taste the flavour of this cured meat.
This is a typical speciality from Trentino, halfway between classic pancetta and the smoked version. It requires gentle cooking and more delicate smoking. Its lighter flavour compared with smoked pancetta is perfect if you want to recreate the pairing of eggs and pancetta for breakfast or brunch.
In winter, try baking pancetta on a tray with potatoes and cheese.
Pancetta on pizza? Excellent idea. But it’s also great for adding a more original and delicious touch to your ragù.
How about first courses? Pasta with ricotta and smoked pancetta is an incredibly quick and delicious recipe. Pancetta goes perfectly with vegetables: try pasta with asparagus and pancetta, with peas and pancetta, or with broccoli and pancetta. Courgettes and pancetta is a pairing that goes well on pasta, but also for a savoury tart.
While fans of rice can’t go wrong with squash and pancetta risotto.
In America they call it a BLT: Bacon, Lettuce and Tomato, it’s one of the great classics of American snacks. But here in Italy, we make it with pancetta, sliced tomato and salad. The pleasure of pancetta and the lightness of tomatoes and salad will keep everyone happy.
Every type of pancetta has its charm. Flat pancetta or pancetta tesa enjoys a quick ageing process (about 20 days) and due to its sweet, delicate flavour, it’s perfect for cooking as an ingredient in recipes and sauces, such as ragù, or for wrapping around rolled meat.
Rolled pancetta or pancetta arrotolata requires a long ageing process which gives it a flavour bursting with character. It’s therefore ideal for savouring on its own.
While smoked pancetta or pancetta affumicata is the Italian version of British bacon, and is decidedly more flavourful.
You should use bucatini pasta with amatriciana sauce. Brown the guanciale, then add chilli pepper and chopped tomatoes. Sauté the bucatini in this sauce and sprinkle with pecorino cheese and pepper.
Gricia sauce is practically the same as amatriciana but with no tomatoes or chilli pepper. This goes well with spaghetti, but rigatoni or macaroni are even better.
Purists will turn their nose up, but more and more people love making carbonara with smoked pancetta instead of guanciale. There are two main reasons: smoked pancetta is more common and easier to find than guanciale, and it has an “easier”, less intrusive taste compared with the intense flavour of guanciale, which is perhaps too strong for some people.
So let’s not be carbonara hard-liners; we won’t tear our hair out if we see people choosing smoked pancetta rather than the sacrosanct guanciale. This is also because the origin of carbonara lies in putting a new twist on the egg and bacon combination from a traditional English breakfast, brought to Rome by American soldiers at the end of the Second World War. So as you see, recipes evolve, become intertwined and have their own lives just as people do: they change and grow. Otherwise we would still be grilling woolly mammoths over cave fires.
It’s an extra touch of flavour for garnishing a hamburger, a chicken breast or for decoration when plating up a risotto or some pasta.
Take the thin slices of pancetta, place them on a sheet of baking paper and bake them at 120°C for about ten minutes, preferably on the grill setting. They’re ready when you see them turning crispy and curling up. You can use them as whole slices, or crumble them to add an extra touch of crispiness to a sauce, risotto or soup.
First of all, you can enjoy more time to yourself, because it’s already prepared for cooking, without any need to slice it.
You can use it to make a carbonara, for seasoning a vegetable or pulse soup (remember to fry it first to make it crispy), or for adding flavour to an omelette or a savoury tart.
Eggs and pancetta: this classic English breakfast combination can also be used to create a savoury tart with hard-boiled eggs and diced pancetta (sweet or smoked depending on your taste).
There’s a big difference. First of all, the cut of meat: as their respective Italian names suggest, pancetta comes from belly pork (or the pancia in Italian), while guanciale comes from the cheek (guancia), throat and neck.
The flavour also changes, mainly due to the processing: while pancetta is naturally aged with just salt added, guanciale is flavoured with herbs and garlic, which give it a stronger flavour than the delicateness of pancetta.
The texture is also different: pancetta is softer and more tender, while guanciale is harder and crispier.
