Pancetta, often overshadowed by bacon, is Italy’s prized dry-cured pork, made from pork bellies and cured for weeks. Unlike bacon, which has a robust flavor due to smoking, pancetta has more complex and delicate notes, thanks to its longer curing process and unique spice combinations. To fully appreciate pancetta, it's important to use it in dishes where its subtle flavors can shine without being overwhelmed by bold spices or ingredients. Tips for cooking with pancetta highlight its versatility, especially in soups and stews.
"That's not the case with pancetta. It's dry-cured for several weeks, which brings out complex and funky notes from the pork itself."
"Pancetta has a lot going on, flavor-wise, but those flavors are more subtle and delicate than the bold flavors of American bacon."
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