Pancetta is Italian bacon that is dry-cured, but not smoked.http://www.recipezaar.com/library/pancetta-544 Pancetta is pork belly that is salt cured, then spiced, rolled up and tied and left to dry for about three months. Its flavor varies depending on the region of Italy it comes from. A flat slab of pancetta is common in Italy, but elsewhere pancetta comes thinly sliced and rolled into circles. Diced pancetta is also becoming more common.
Pancetta Serving Suggestions
Pancetta's strong, rich flavor goes well in pasta dishes, on pizza, and with other meats, like pork tenderloin. A little pancetta can add a lot of flavor to a meal. You can make your own pancetta out of pork belly. Pancetta is usually pan fried, then crumbled and added to a dish, but strips of it can also be wrapped around pieces of meat and roasted.
References
Fast Facts
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Pronounced "pan-cheh'-tuh"
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Two "official" types--Calabrian and Piacentina
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Type of Italian Salumi
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Fry until crisp, then crumble
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Wrap meats or fish in slices and then bake
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Similar to Prosciutto
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Can be refrgerated for up to 3 weeks
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Pancetta can be frozen for 6 months
