Is Pancetta Pork? Exploring the Origins and Uses of This Italian Cured Meat

Pancetta is an Italian cured meat product that has a distinct salty spicy flavor profile. If you’ve ever wondered “Is pancetta pork?” the answer is yes! Pancetta is made from pork belly that has been cured and sometimes smoked.

While pancetta may look and taste similar to bacon, there are some important differences between these two popular pork products. In this article, we’ll explore exactly what pancetta is, how it compares to bacon, prosciutto and other cured meats, and how to cook with it.

What is Pancetta?

Pancetta is Italian cured pork belly, similar to bacon but not smoked. Pork belly is the cut of meat from the belly of the pig. It has Alternate layers of fat and lean meat.

To make pancetta, the pork belly is cured by rubbing it with a salt mixture. The curing process draws out moisture and preserves the meat. Sometimes spices like black pepper, cloves, cinnamon and nutmeg are added for extra flavor. Pancetta is then hung to air dry for several weeks, resulting in a dense, dry cured meat.

Unlike bacon, pancetta is not smoked. However, some producers do add a touch of smoking during the curing process. The end result is a seasoned, salt-cured pork product that can be sliced paper thin or diced into cubes.

Pancetta has a bold salty pork flavor. When cooked the fat renders out resulting in a rich, meaty taste. The curing process gives it a unique spice profile that sets it apart from uncured pork belly.

Pancetta vs. Bacon – What’s the Difference?

While pancetta and bacon both come from pork belly, there are some notable differences between them:

• Curing Method – Pancetta is dry cured by rubbing the meat in a salt and spice mixture. Bacon is wet cured by submerging it in a salt brine.

• Smoking – Bacon is cold smoked, while pancetta is generally unsmoked.

• Flavor – Bacon has a smoky, salty flavor. Pancetta has a pure salty, spicy pork taste.

• Fat Content – Pancetta is slightly leaner with a higher meat-to-fat ratio compared to bacon.

• Cooking – Pancetta renders out more fat when cooked and has a crisper texture compared to bacon.

How Does Pancetta Compare to Prosciutto?

Prosciutto is another Italian cured pork product that looks similar to pancetta. However, there are some important ways that these two meats differ:

• Cut of Meat – Pancetta comes from pork belly while prosciutto is made from a whole pork hind leg.

• Curing Process – Prosciutto undergoes a long 12+ month dry curing while pancetta cures for a few weeks.

• Flavor – Prosciutto has a delicate, nuanced flavor. Pancetta is bolder, fattier, and saltier.

• Usage – Prosciutto is usually served thinly sliced as-is. Pancetta is often diced up and cooked in dishes.

So prosciutto is a far leaner, more tender cured meat with a soft texture. Pancetta is fattier with a more robust, salty cured flavor.

How to Cook with Pancetta

Pancetta is very versatile in cooking. Here are some of the most common ways it is used:

• Sauteed – Diced pancetta can be sauteed alone to render out the fat. The crispy cooked bits add a wonderful garnish or topping.

• Pasta – Pancetta is excellent in pasta dishes like carbonara, amatriciana, or ravioli filling. The rendered fat coats the noodles.

• Pizza – Cubed pancetta makes a tasty pizza topping, creating crispy bites throughout the pie.

• Salads – Thin slices or diced pancetta pair nicely with bitter greens, lentils, and warm vegetables.

• Soups and Stews – Pancetta adds a depth of flavor to hearty bean dishes, minestrone, and more.

• Wrapped Protein – Wrapping fish, chicken, or shrimp in thin pancetta slices helps keep them moist.

When cooking with pancetta, you don’t need much to impart big flavor. An ounce or two is plenty for most recipes. Cook over medium heat until the pancetta releases its fat and becomes crisp.

Buying and Storing Pancetta

When purchasing pancetta, you’ll find it in two forms:

Sliced – Paper thin slices, usually 4-6 inches square. Use for sandwiches or antipasto.

Diced – Small 1/4-1/2 inch cubes. Best for cooking.

For the longest shelf life, choose pancetta packed in thick slices rather than pre-chopped cubes which oxidize faster. Store refrigerated for 2-4 weeks or freeze for up to 3 months.

You can find pancetta in the deli section of many grocery stores. Specialty or Italian markets will offer high-quality imported pancetta. Online mail order is another option for Italian pancetta.

What to Substitute If You Don’t Have Pancetta

If you don’t have pancetta, these make suitable substitutions:

• Bacon – The smokiness will change the flavor profile but provides the same crispy, fatty texture.

• Prosciutto – Slices add a similar pork taste, though prosciutto doesn’t render fat when cooked.

• Guanciale – This cured pork jowl has a stronger flavor than pancetta, but works well in pasta.

• Salted Pork – Cubes of salt-cured fresh pork belly or fatback mimic pancetta’s texture.

In a pinch, you can also omit pancetta from recipes entirely. The dish may lack some salty, meaty flavor but should still turn out fine.

Pancetta Recipes to Try

Here are some delicious recipes highlighting pancetta’s versatility:

Pasta Carbonara

Crispy pancetta, cheesy egg sauce, and spaghetti – classic Italian comfort food! The rendered pancetta fat brings the dish together.

Pancetta Brussels Sprouts

Roasting Brussels sprouts with diced pancetta makes them caramelized and delicious. The crunchy, salty pancetta pairs perfectly with the vegetables.

Pancetta and Pea Risotto

Diced pancetta stirred into risotto adds a delightful contrast to sweet spring peas and creamy arborio rice.

Pancetta Wrapped Scallops

Wrapping plump sea scallops in thin slices of pancetta keeps them tender while adding amazing flavor.

Pancetta, Apple and Radicchio Salad

Thinly sliced pancetta lends a savory crunch to a salad with radicchio’s pleasant bitterness playing off sweet apples and balsamic vinaigrette.

Is Pancetta Worth a Try?

If you love rich, bold cured meats, then pancetta is absolutely worth sampling. It brings a unique savory, spicy flavor to both Italian dishes and other cuisines.

While similar to bacon in some ways, pancetta has its own distinct identity. Its spice-infused taste and silky fat content make it ideal for both cooking and eating raw.

So next time a recipe calls for pancetta, don’t skip it or just substitute plain bacon. Seek out high-quality pancetta and experience its complex flavor on your next culinary adventure!