Pancetta often reminds us of bacon, but there are some remarkable differences. Pancetta has a softer and more balanced flavour, whilst the bacon is more intense; pancetta is made only with the belly of the pig, whilst bacon is produced with different parts so that we can find the back bacon, jowl bacon, cottage bacon... Now what can we say? That the uniqueness of our Italian pancetta has no rivals!
The stewed smoked Pancetta boasts a nice biscuit colour given by smoking. When cut, it shows pink streaks of lean musculature in a nice high and firm fat. It is recognised by the persistent scent of smoke that leaves room for hints of spices. Its texture is soft and pleasant.
Cut thinly in a slicer or with a knife to obtain larger slices. For a light smoke flavour, trim the outer part. Vacuum-sealing is recommended to protect other foods in the refrigerator.
Pairing and Wines
Try it with either a Trentino CDO Marzemino – a lean, fresh, immediately drinkable wine – or with a Merlot CDO - a dry, soft wine with a delicate aroma.
The stewed smoked Pancetta is ideal with all the special types of bread, and especially with the black bread and seed bread. Delicious with eggs - both scrambled and fried, - as well as with savoury pies, sautéed radicchio, baked asparagus, salad Nicoise: all dishes that pancetta really makes tasty.