If I lived in Italy this blog would have been named â€œMr. Pancettapantsâ€. Thatâ€™s because pancetta, what most people call Italian bacon, and American bacon are just about the same thing. The only difference is how theyâ€™re made.
Bacon is made from pork belly that is brined and then smoked. The belly than can be sliced to various thicknesses. Itâ€™s traditional to serve bacon in the morning for breakfast.
Pancetta is also from pork bellies but they just season it with salt and pepper. Then itâ€™s curled in to a tight roll and wrapped in a casing to hold the shape. Its then left to dried out for a few months. Itâ€™s usually served during lunch or dinner.
So as you can see the only real difference is, one is smoke and the other is just cured. This brings me to a very interesting question: Is it the pork belly that makes it bacon or is it the smoking?
Let me know what your thoughts are on this. Can pancetta share the same claim that bacon does? I might have to make a Pancetta Explosion and find out myself.