Glossary of food terms: P
Pancetta
An Italian type of bacon produced from belly of pork which is seasoned, then rolled up and dry cured. Flat slabs of pancetta are also available and this is normally how you'd find it in Italy.
It can be bought in the UK pre-packed and either in cubes (cubetti di pancetta) or slices, the latter often smoked. The cubes are fried and used in soffrito (the Italian version of a mirepoix) to give a base flavour to dishes or incorporated in pasta dishes such as spaghetti carbonara.
Sliced pancetta can be served as part of a selection of cold meats, or grilled until crisp and then crumbled over pasta, rice, salads and soups. Wrap pieces of fish, chicken or meat in slices of pancetta and oven-bake them, or use it as a pizza topping. Thinly sliced, unsmoked, streaky bacon rashers will make a suitable substitute if you can't get pancetta.
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