When you want to add a bit of extra flavor to a weeknight dinner, look no further than pancetta. It’s salty, savory and a delicious addition to a number of dishes, from pasta to breakfast quiche.

Like prosciutto, pancetta is air-dried and fully cured, but it’s not smoked. It’s sold in slabs or cut into pieces that can be fried, sliced or used for pizza topping.

Cooking Tips

Pancetta is a delicious addition to a variety of dishes. It has a flavor that’s somewhat similar to bacon, but not as smoky. It can be used in many dishes, including soups, omelets, and even broth.

It’s a versatile ingredient that can take your cooking to the next level. You can use it to make a simple breakfast quiche or add it to your favorite pasta dish, and more.

To cook sliced or cubed pancetta, you’ll need to render out as much of the fat as possible on a lower heat setting so that it crisps without burning. This doesn’t take long, but you should use your eyes and nose to know when it’s done just right.

A common method for preparing pancetta is to cook it on the stovetop. You can also bake it in the oven if you prefer.

Another way to prepare pancetta is by rolling it. This technique enables the pork belly to retain moisture longer during the curing process.

The rolled version is a little more complicated, so be sure to roll it as tightly as you can and truss it well. Any remaining air pockets will spoil the meat.

Hanging flat pancetta for aging is a good option if your aging space is humid enough to prevent case hardening. You can use either meat hooks or a loop of butcher’s twine to hold the meat in place.

Ingredients

A simple yet satisfying pasta dish that’s perfect for a weeknight meal or a special dinner. This dish features al dente spaghetti, kale, and pancetta that’s tossed with heavy cream and lemon juice. It’s sure to impress your family and friends.

Pancetta is a salt-cured pork belly that has a great flavor and texture. It’s often used in carbonara and other pasta dishes to add depth and texture to the dish.

It’s easy to make at home and can be stored in the freezer once it has cured. It’s also a great recipe to start with when you are learning to preserve meat.

When preparing your own cured meats, it’s important to take the time and make sure you do it right. Bacteria can be deadly if you don’t cure meat correctly, so it’s best to start with salami and then move onto charcuterie — whole muscle cures like spallas, prosciutto, duck bresaola, pancetta and filetto.

The first step to making your own pancetta is to buy a sustainably raised fresh pork belly. I suggest buying it from a company that supports heritage breeds and focuses on raising it in a way that minimizes environmental impact.

Preparation

Pancetta is salt cured and often spiced, making it an ideal addition to risottos, stews and soups. It is served sliced, cubed or in thin strips, depending on the recipe.

You can make your own pancetta with a few simple ingredients like pork belly and salt. It takes less than an hour to cook and can be re-used over and over again.

Another great option is prosciutto, which is made from the back leg of a pig and cured in about one year. It’s very soft, smooth and buttery with a strong salty flavor that works perfectly in this dish.

This dish also uses roasted garlic, which you can roast ahead of time for added flavor and texture. You can use a variety of garlic for this dish, including green or white bulbs.

It’s important to not over-cure pancetta, as it can dry out quickly and develop mold. If you spot any mold on the surface, wipe with a clean cloth dipped in vinegar.

Whether you choose to use slab or sliced pancetta, you’ll love the salty depth of flavor this artisan meat adds to your dishes. You can use it to top grilled chicken or shrimp, add a crispy edge to a pan of fried potatoes, or toss with pasta to create a simple yet decadent dish.