Pancetta is a type of Italian bacon that comes from the pig’s belly, from the breastbone downwards. It is sold rolled, flat and coppata, with rolled the most traditional variety and ready for slicing. Flat is not rolled and can also come smoked, with flat bacon also providing diced Pancetta. Coppata, meanwhile, is a piece of bacon wrapped around a coppa.
Evidence of the meat dates back to the 1700s, and nowadays Lombardy and Emilia are regarded as the regions of excellence.
Pancetta is flavourful and versatile and is commonly used in Italian cuisine to add depth and richness to a variety of dishes. Try swapping your next brunch bacon for pancetta slices – they are thinner and crispier!
The production method involves the cut of bacon shaped like a rectangular sheet of meat and with different layers containing fatty and lean parts. It is salted and spiced, with the bacon pieces cooled while still rolled flat. After that, residue salt is removed and the bacon is rolled up or bound using casings. The bacon is then dried at a temperature of between 15-25°C, before the products are cured at a very high humidly level, at temperatures between 10-14°C.
