Pancetta is the Italian cousin to U.S. Bacon. Both Pancetta and Bacon are made from Pork Belly but they are prepared differently.
Pancetta is prepared by Salting & Peppering a side of the Pork Belly and then curling it into a roll. The Roll is held tightly and then placed in a sheath of Sausage Casing to keep its form. It is typically cured for 10 days but it can be cured up to 14 days. Pancetta is not Smoked.
To make Bacon, on the other hand, the pork belly side is Brined and then Smoked. Bacon is typically hung and not rolled.
Low Fat
No
Low Calorie
No
