The delicious key ingredient to creating stunning dishes! Thick slices are perfect for pasta sauces, risotto, vegetable saute, etc. Thin slices for antipasto, sandwiches and roll up around vegetables or meat to create amazing meat roast and saltimbocca!
Pancetta is not often found in Australia, as per government restriction it cannot be imported. Luckily for us here we have amazing curers that have kept the traditions and the passion of their Italian roots for all are to enjoy!
How to use it
Before cutting it into slices or cubes cut and discard the brown/orange rim (pork skin) that will be only on one side.
Dry-cured whole pork belly, infused with classic herbs and spices and aged for 40 days. Pancetta means ”little belly” and is used to create the world-famous Amatriciana and Carbonara when Guanciale is not available. It’s also added in Ragu’ Alla Bolognese sauce to give a smoky meat flavour to the sauce. A mamma’s trick is to keep in the freezer strips of pancetta to have them always available for quick last-minute pasta sauces.
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