Pancetta Rustica
June 26, 2009 – 7:11 pm
Pancetta, if you didn’t know, is quite simply Italian bacon. Pork belly is cured with garlic, herbs and aromatic spices such as nutmeg, clove and cinnamon, then hung to dry. Often the belly is rolled and tied before drying for an attractive spiral effect when sliced, but not always. Most commercial pancetta you’ll find in the United States comes as thin slices of the rolled variety. My decidedly un-commercial pancetta (pictured above) is not rolled.
Pancetta is excellent as a foundational flavor for sauces, sauteed with vegetables for frittata (such as this one I made a while back), or simply sliced and fried for breakfast or sandwiches.
My most recent batch of country pancetta was finished yesterday. It’s officially gone, but I’ll start another batch in a day or two. If you’re in Portland and you’d like to get hold of some of my pancetta, simply contact me to inquire about becoming a client.
Tags: cooking, food, food and drink, italian food, Meat, mediterranean, Portland, portland food, portland food and drink, Recipes