There is often some confusion about the difference between pancetta and bacon. While both pancetta and bacon are made from the same cut of pork (pork belly), the methods of making each are different. In fact, pancetta is much easier to make and can be made at home with very little effort. This is because while bacon is cured and cold smoked before it reaches you in a packet, pancetta is simply cured, but for longer.
Bacon is often substituted for pancetta in Italian recipes outside of Italy, but to me the flavour profile and texture of pancetta is quite different. Pancetta is often cured with spices and herbs that elevate and add extra flavour and a complexity to the pork, while bacon has a simple curing mix and then a smokiness that comes from its final cold-smoke.
Pancetta is much more commonly available in supermarkets these days, so there is no need to substitute bacon for the real thing, but if you want to elevate your pancetta dishes that much further, then why not try curing your own homemade pancetta. All you need are herbs, spices, salt and a vac seal bag.
Pork belly is a wonderful cut of meat. While it’s not very heathy with all of that delicious fat, it is incredibly flavourful and should definitely be enjoyed with reckless abandon. I love to order it when I am out, but try not too cook it too often at home for fear of having it slip into my regular diet. My friends atMurray Valley Pork sent me a great piece of pork belly a little while ago and so I used it to make both homemade pancetta, and this Twice Cooked Caramelised Pork Belly.
The homemade pancetta process begins with a salt cure. For mine I used salt juniper berry, coriander seeds, fennel seeds and pink peppercorns. After trimming the excess fat from the pork belly, you simply rub the mix all over, vac seal it and leave it in your fridge for 7 days, turning the bag over every day. After the 7 day mark, the pork will have released juices from the cure and you simply cut open the bag and wash the salt cure off under cold water.
After that, you prepare a second cure without salt (I used black peppercorns, more juniper berry, bay leaves and chilli flakes). You pat that all over the pork and place it on a metal stand (this allows air to circulate around the meat so it can cure evenly) and place it at the back of your fridge and leave it for 3 weeks. That’s it…Really! Patience is all you need really.
Then it is just a matter of finding your favourite pancetta recipe and using your own special homemade pancetta. It will taste all the more special if you made it yourself.
To help with some ideas for how best to use your homemade pancetta, why not try these great dishes:
Homemade Pancetta
Ingredients
Salt Cure
- 500g pork pelly
- 15g sea salt
- 1 teaspoon juniper berries
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon pink peppercorns
Spice Cure
- 2 tablespoon black peppercorns
- 1 tablespoon juniper berries
- 3 dried bay leaves
- 1 teaspoon dried chilli flakes
Directions
Begin by removing excess fat from the top of the pork belly. Pat the pork belly completely dry with paper towel and set aside.
To make the salt cure, grind together juniper berries, coriander and fennel seeds and pink peppercorns in a spice grinder until roughly ground. Combine with the sea salt and rub the cure evenly on all sides of the pork belly, using the whole cure. Place in a vac seal bag and seal with your machine to remove all the air. Place the bag in the refrigerator for 7 days, making sure that the turn the bag over once a day.
After 7 days, wash the salt cure off the pork completely under cold water and then pat the pork dry. You then prepare the spice cure combining the ingredients in a spice grinder and grinding to a rough powder. Pat all over the pork and then place the pork on a small wire rack ensuring air can circulate around the pork. Place the rack at the back of your refrigerator and leave it for three weeks. You want it to be at the back because you want to put it in a spot that has the most consistent temperature and won't be too affected by you opening and closing the fridge door.
After three weeks, the pancetta is ready. You can slice it or cut it into cubes and use it in to cook your favourite recipe.
Chew Town was not paid to develop this recipe, but was giftedthe Pork from Murray Valley Porkwith thanks. Visit here for a list of Murray Valley Pork butchers.To read Chew Town’s disclosure policy please visit theAboutpage.
FAQs
Pancetta is the same cut as American bacon, so that's the first substitute that comes to mind. Canadian bacon, salt pork, prosciutto, smoked ham, and smoked sausage are all good choices as well.
Why is pancetta more expensive than bacon? ›
Pancetta, which also originated in Italy, comes from the belly of the pig, and is more expensive than bacon or guanciale because the curing process is time-intensive.
Is pancetta healthier than bacon? ›
Pancetta — when made the traditional way in Italy with salts and spices and no nitrates or artificial preservatives — can be a healthier alternative to bacon because it's less processed and usually lower in fat and calories.
How do they make pancetta? ›
Pancetta is essentially an Italian recipe for cured pork belly. It's very similar to Bacon but is not smoked and is cured and dried for longer. Some recipes call for the addition of curing salts but this version doesn't.
What do Italians use instead of pancetta? ›
Pancetta is the same cut as American bacon, so that's the first substitute that comes to mind. Canadian bacon, salt pork, prosciutto, smoked ham, and smoked sausage are all good choices as well.
What is a cheaper alternative to pancetta? ›
Luckily, there are a few cheaper alternatives out there that can play the same role in your dish, namely bacon, prosciutto, and salami. Pancetta is salt-cured pork belly meat and, as such, it's full of fat and flavor.
Why is guanciale banned? ›
Guanciale has a particular affinity with fish, various legumes, and dark green vegetables. The U.S. Food and Drug Administration banned the importation of guanciale and other cured meats from Italy from the 1970s until 2013, concerned that they might carry swine vesicular disease.
Which is healthier, pancetta or prosciutto? ›
Prosciutto is cut from the hind leg of a pig and is salt-cured over the course of weeks or months. While prosciutto is a saltier product than pancetta, it has less fat and is considered by some to be the healthier option between the two.
Is pancetta healthy for you? ›
Offering a good amount of dietary protein, pancetta is rich in B vitamins and minerals like phosphorus and selenium. It has lower fat contents than other bacon products. But, on the other hand, the preservatives that are sometimes added to the pancetta and its high sodium content can be undesirable for some people.
What is the most unhealthy meat? ›
try to limit processed meat products such as sausages, salami, pâté and beefburgers, because these are generally high in fat – they are often high in salt, too. try to limit meat products in pastry, such as pies and sausage rolls, because they are often high in fat and salt.
So pancetta is cured and unsmoked, while bacon is cured and smoked, but both need to be cooked before being eaten. They can be used interchangeably in dishes, depending on whether or not you want a smoky flavor.
What is fancy bacon called? ›
Pancetta. Pancetta is an Italian bacon that comes in thin slices that show a spiral of meat and fat. It's made from pork belly, and cured with spices like clove, rosemary or juniper. Traditionally, it's not smoked. Pancetta adds delicate bacon flavor to main dishes, sides and appetizers like this.
How do Italians eat pancetta? ›
In Italy, pancetta is commonly served as a sliced meat, sliced thin and eaten raw. It can also be used in carbonara pasta (although guanciale is generally regarded as more traditional).
How is pancetta made in Italy? ›
Crafting Pancetta is a deceptively simple process. Artisans source the pork belly and prepare the meat with either a dry salt and spice mixture or a liquid brine with similar ingredients. Spices and seasonings that are typically used include pepper, fennel, chile flakes, allspice, and nutmeg.
How do I know when pancetta is done? ›
Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
Is pancetta closer to ham or bacon? ›
Pancetta is often referred to as the Italian bacon, but the way it is made is closer to dry-cured ham than to bacon. In its most common form, known as pancetta arrotolata, it is rolled into a thick cylinder, from which the known thin slices with a beautiful concentric structure are cut.
Can you use bacon as a substitute for pancetta? ›
Absolutely! Bacon can be a great alternative to pancetta in pasta dishes like carbonara or amatriciana. Its smoky flavor adds a unique and delicious twist to these classic Italian recipes.
Is pancetta just diced bacon? ›
Bacon and pancetta are both cut from the belly of the pig, but the products are not identical. Bacon is cured with salt and then smoked and sliced. It needs to be cooked before you eat it. Pancetta (sometimes called Italian bacon) is cured with salt, black pepper, and spices and rolled into a cylinder.
Is pancetta more like bacon or ham? ›
Pancetta is bacon's leaner relative, and they can be used almost interchangeably. While there is really never any substitute for a crispy piece of Sunday morning bacon next to your eggs and toast, there are lots of places where pancetta vs. bacon actually improves on the original.
