Pancetta (Italian: [panˈtʃetta]) is a salt-cured pork belly meat product in a category known as salume. In Italy, it is often used to add depth to soups...

While guanciale, a cured pork jowl, is traditional, some variations use pancetta, and lardons of smoked bacon are a common substitute outside Italy. There...

weight. Its flavour is stronger than that of other pork products, such as pancetta, and its texture is more delicate. When cooked, the fat typically melts...

Preparation may be vegetarian, or contain meat (often bacon, ground beef, or pancetta) or a meat-based stock.[citation needed] The recipe varies greatly based...

beef cut from the plate section (cartella di manzo), fresh unsmoked pancetta (pancetta di maiale distesa), onions, carrot, celery, passata di pomodoro (or...

amount of vodka, and sometimes small meats and vegetables such as sausage, pancetta or peas. The alcohol is said to intensify and accentuate flavors in the...

Calabria. "Nduja". anpacalabria.it. Retrieved 24 August 2024. "The New Bacon: Pancetta, Guanciale and More". San Jose Mercury News. 15 March 2011. Prince, Rose...

to prevent spoilage Lardon – Small cubes of fatty pork, possibly cured Pancetta – Italian bacon made of pork belly meat Petit Salé Salo – Eastern European...

of cardoons, tomatoes, onions, pancetta, olive oil Zuppa di ortiche, a soup of nettle stems, tomatoes, onions, pancetta, olive oil Common second dishes...

finely ground cured pork 'Nduja – Calabrian spicy, spreadable pork sausage Pancetta – made from pork belly meat Salami – cured sausage, fermented and air-dried...