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Italian
Italy

Italy , officially the Italian Republic , is a country located on the Italian Peninsula in Southern Europe and on the two largest islands in the Mediterranean Sea, Sicily and Sardinia....
 pancetta or Croatian
Croatian

Croatian may refer to:* Something of, from, or related to Croatia, a country in south-central Europe* Croats, people from Croatia, or of Croatian descent....
 panceta is a type of dry cured meat. It is pork belly
Pork belly

File:Schweinebauch-2.jpgPork belly is the meat derived from the belly of a pig. In the American cuisine, bacon is made from pork bellies.In other parts of the world, bacon is more often made from back and side cuts, and bacon made from bellies is referred to as "streaky" or "American style"....
 that has been salt cured
Salt-cured meat

Salt-cured meat or salted meat, for example bacon and Kipper, is meat or fish preserved or Curing with salt. Salting , either with edible salt or brine, was the only widely available method of food preservation until the 19th century....
 and spice
Spice

A spice is a dried seed, fruit, root, bark, leaf, or vegetable used in nutritionally insignificant quantities as a food additive for the purpose of flavor, color, or as a preservative that kills harmful bacteria or prevents their growth....
d (nutmeg, pepper, fennel, dried ground hot peppers and garlic are often featured), and dried for about three months (but usually not smoked). There are many varieties, and in Italy each region produces its own type.






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Pancetta
Italian
Italy

Italy , officially the Italian Republic , is a country located on the Italian Peninsula in Southern Europe and on the two largest islands in the Mediterranean Sea, Sicily and Sardinia....
 pancetta or Croatian
Croatian

Croatian may refer to:* Something of, from, or related to Croatia, a country in south-central Europe* Croats, people from Croatia, or of Croatian descent....
 panceta is a type of dry cured meat. It is pork belly
Pork belly

File:Schweinebauch-2.jpgPork belly is the meat derived from the belly of a pig. In the American cuisine, bacon is made from pork bellies.In other parts of the world, bacon is more often made from back and side cuts, and bacon made from bellies is referred to as "streaky" or "American style"....
 that has been salt cured
Salt-cured meat

Salt-cured meat or salted meat, for example bacon and Kipper, is meat or fish preserved or Curing with salt. Salting , either with edible salt or brine, was the only widely available method of food preservation until the 19th century....
 and spice
Spice

A spice is a dried seed, fruit, root, bark, leaf, or vegetable used in nutritionally insignificant quantities as a food additive for the purpose of flavor, color, or as a preservative that kills harmful bacteria or prevents their growth....
d (nutmeg, pepper, fennel, dried ground hot peppers and garlic are often featured), and dried for about three months (but usually not smoked). There are many varieties, and in Italy each region produces its own type. In Corsica it is considered a regional flavour.

Pancetta can be rolled (see photograph), or straight (with all the fat on one side). The straight variety is more common in Italy and Spain than elsewhere, especially where home-made pancetta is still produced.

When served on its own, the rolled pancetta is presented in very thin slices. More often it is used to flavour other dishes, especially pasta
Pasta

Pasta is a generic term for Italian cuisine variants of noodles, food made from a dough of flour, water and/or Egg , that is Boiling. The word can also denote dishes in which pasta products are the primary ingredient, served with sauce or seasonings....
 sauce
Sauce

In cooking, a sauce is liquid or sometimes semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish....
s. Recipes such as all’amatriciana
Sugo all'amatriciana

Sugo all'amatriciana is a traditional Italy pasta sauce base on guanciale , pecorino cheese, and since the late 18th century also tomato. Originating from the town of Amatrice , the Amatriciana is one of the most well-known pasta sauces in Italian cuisine....
 often contain pancetta as a substitute for guanciale
Guanciale

Guanciale is an unsmoked Italy bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian language for cheek.Pork cheek is rubbed with salt, ground black pepper or red pepper and cured for three weeks....
, which is much more difficult to find outside of Italy.

In Croatia, panceta is cooked with sarma
Sarma

Sarma may refer to:*Sarma , Brahmin surname in India*Sarma , a dish found primarily in the cuisines of the Middle East and central Europe*Sarma , three newest schools of Tibetan Buddhism...
 and punjene paprike, a traditional dish.

In Spain, medium to long and relatively thick portions are also served as a side dish
Side dish

A side dish, sometimes referred to as a side order or simply a side, is a food item that accompanies the entr?e or main course at a meal....
, usually fried in olive oil
Olive oil

Olive oil is a fruit oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. The wild olive tree originated in Anatolia and spread from there as far as southern Africa, Australia, Japan and China....
 or its own fat. Fried eggs
Fried egg

The term fried eggs refers to Egg that are frying without breaking the yolk. Fried eggs are typically a breakfast food in English-speaking countries, but may be eaten at other times of the day or not at all in other cultures....
 with chorizo
Chorizo

Chorizo , Chourizo in Galician, Chouri?o or Xori?o is a term encompassing several types of pork sausage originating from the Iberian Peninsula....
 and pancetta is considered a popular hearty breakfast in some rural parts of the country.

In the United Kingdom, Pancetta is more commonly sold as packs of cubed belly (rather than rolled). It has recently gained in popularity in both the UK and US, to the point where it is now frequently available in supermarkets.

In French cuisine
French cuisine

French cuisine is a style of cooking derived from the nation of France. It evolved from centuries of social and political change. The Middle Ages brought lavish banquets to the upper class with ornate, heavily seasoned food prepared by chefs such as Guillaume Tirel....
, pancetta is sometimes used for larding.

See also

  • Guanciale
    Guanciale

    Guanciale is an unsmoked Italy bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian language for cheek.Pork cheek is rubbed with salt, ground black pepper or red pepper and cured for three weeks....
  • Prosciutto
    Prosciutto

    Prosciutto is the Italian language word for ham . In English language the word is almost always used for an aged, dry-Curing , spiced Italian ham that is usually sliced thin and served uncooked....