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...

original weight. Its flavour is stronger than 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...

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

original on 2 September 2018. Retrieved 6 October 2018. "The New Bacon: Pancetta, Guanciale and More". San Jose Mercury News. 15 March 2011. Prince, Rose...

centimeter (3⁄8 inch) wide, then blanched or fried. Some chefs recommend using pancetta as a substitute; ham is also suggested. It is common for the lardons to...

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

beef parts. Busecca – a thick tripe soup made with tomato sauce, spices, pancetta and different types of beans; it's one of the most known dishes of Milanese...