And both are often used as part of a flavoring base for things like beans and soups and pastas and vegetables. Our bacons are made exclusively from native breed hogs and prepared in a variety of ways, cut in the English fashion with characteristic rind, or in the American style with distinctive layering of meat and belly fat. Small strips of lard cut from a large piece. The difference I discern (for my cooking purposes) doesn't justify the cost of the guanciale vs. pancetta (or slab bacon). The breakfast staple that Americans are used to is a bit uncommon in Italy. 2 green onions, trimmed and finely chopped. However, how they taste and are used are quite different. Some people say that the difference between pancetta and bacon is that pancetta is never smoked but that’s not really true. Pancetta, the Italian version of bacon, is made by seasoning a pork belly side with salt and lots of pepper, curling it into a tight roll, and wrapping it in a casing to hold the shape. Let’s break this down: Pancetta comes from the pork belly, or the underside of a pig. The difference between these two is the curing process. In the US, I've seen lardon used to mean any small strips of cured meat. American-style bacon is difficult to find in Italy and so often an English translated menu will say bacon when it really means pancetta. These are both “raw” and need to be cooked before eating. It’s unsmoked and seasoned with salts, spices, and other ingredients. Or even in small chunks and in a round form. Perhaps other locals have changed the meaning of lardon but this seem to me the definitive definition. By: Samantha Daly. Usually, it is done using wood, but there are other ways to smoke bacon, and among those is through electric, charcoal, or gas … For a beginner in the world of home curing, pancetta was the ideal choice. Pancetta looks just like bacon that has been wrapped in a giant roll. Pancetta (air-cured pork belly) Pancetta is made with the same cut of meat used to produce bacon—that is, the “pancia” or belly of the pig. What is Pork Belly? There are differences between smoked and unsmoked bacon. It must be cooked before eating. Pancetta, like guanciale, is curried with a combination of salt and spices and can be found in two forms – rolled and slab. Pancetta is closely related to bacon and can be substituted in most recipes. Moreover, pancetta is infused with bold flavors from the black pepper, dried herbs, and spices added to the curing mixture. Of all the international bacon types, Italian bacon is most similar to American bacon in that they are both sourced from the pork belly. You … It can be sold either in a fine dice, in thin slices, slabs or large rolls depending on what you need. Pancetta is simply cured, and it can be done easily with salt, but many times spices and other aromatics are added to infuse the pancetta with certain flavors. Bacon and pancetta are both made from pork bellies; the difference between them lies in how they’re prepared and cured. Both bacon and pancetta are typically made from pork belly and are both cured for a certain amount of time. The difference between bacon vs. pork belly; All the different sources of bacon; When to use bacon vs. pork belly; Recipes for each; Let’s dig in on the two fatty and delicious cuts of meat, starting with bacon. Streaky bacon is made from the pork belly - the 'streaks' refer to fat running through each slice or rasher. Reply Clicking the will recommend this comment to others. Bacon is a type of salt-cured pork made from various cuts, typically from the pork belly or from the less fatty back cuts. It is typically cured in a salt brine for a few days before being seasoned with spices and herbs to infuse the meat with even more flavor, explains Parotta. The Italian equivalent to bacon is pancetta. Ingredients. Although they all come from the same animal, they are three distinct meats with unique characteristics and uses. Cook what tastes best to you. Bacon Prepared Different Ways Pancetta Carbonara with pancetta. Roast pork belly. Here, we’re focusing on guanciale, pancetta, bacon, and salt pork, four products that look quite similar, and can sometimes be used interchangeably. Pancetta differs from American bacon in the meat seasoning and curing methods. The difference is that pancetta is not smoked, but rather it’s salted and air cured; and there are no sugars added—instead spices like pepper (sometimes hot pepper), fennel seeds, coriander, rosemary and juniper berries are used. Italians love pancetta, and it's a staple in their kitchens. Bacon, pancetta, and guanciale are all Italian favorites when it comes to meat! A close cousin to bacon, pancetta has similar salty, rich pork flavors, but without the smoke. 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