Pancetta is usually referred to as Italian-style bacon – but there are significant differences! Pancetta is traditionally made entirely from the belly – “pancia” in Italian – of the pig while conventional bacon is usually taken from both the sides and the belly.
The important differences are that no water is added to Pancetta, that it is not smoked and that, generally, To produce our signature version of Pancetta, Citterio’s Salumieri carefully select only the highest quality imported cuts that are exceptionally and consistently lean. These are dry-rubbed with salt and our own recipes of spices.
The yield and flavor of Pancetta Citterio are much greater than that of ordinary bacon both because of the premium quality cuts that we select and because our Pancetta Citterio is naturally prepared according to traditional methods.
In fact, this combination of its unique flavor profile and its appetite-tempting versatility is why Pancetta Citterio continues to expand in popularity in this country.
In Italy, because it too is dry-cured and aged, Pancetta is often eaten without cooking pretty much as Prosciutto is enjoyed. However, it’s also widely used there as a flavorful cooking ingredient just as it has become popular in this country. These days, most issues of U.S. food magazines, newspapers and TV food shows regularly feature recipes calling for Pancetta.
Pancetta recipes are as creative as they are varied, ranging from spiking an apple tart to accenting a pizza. As one of its most popular uses, Pancetta is the essential ingredient for a classic Pasta Carbonara. Pancetta adds delicious dimensions to soups and chowders, salads, omelets, quiche and cooked vegetables.