Skip to content
FriendsPantry

Meat · Cured meats

Pancetta

Italian salt-cured pork belly, usually unsmoked; diced and rendered as the flavour base of ragù, soups and pasta sauces.

Also called: italian bacon, pancetta tesa, pancetta arrotolata, cubed pancetta

Around the world: pancetta (it)

A kind of bacon

1 recipe with it

What it is

Pork belly cured with salt, pepper and spices and dried, sold flat (tesa) or rolled (arrotolata), in slices or cubes. Unlike most British and American bacon it is normally not smoked, so its flavour is cleaner and more porky. It is leaner than guanciale.

How it’s used

  • Diced and rendered at the start of ragù alla bolognese and soffritto
  • Tossed through pasta, beans and braised greens
  • Wrapped round meat or fish to keep it moist
  • Sliced thin and eaten raw like other salumi

Characteristics

Taste
Salty, savoury and gently spiced with black pepper.
Texture
Crisp edges and tender centre when fried.
Sold as
cured, chopped
Cooking uses
Commonly cooked, Suitable for frying
Common in
Italian

Storage

Refrigerated. Keep wrapped in the fridge; opened packs within a week, whole pieces for several weeks. Freezes well.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
393 kcal
Protein
13.66 g
Carbohydrate
0 g
Fat
37.13 g
Fibre
0 g
Sugars
0.35 g

USDA FoodData Central: Pork, cured, bacon, unprepared (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Bacon — Unsmoked streaky bacon is closest; smoked bacon adds a smoky note.

Related ingredients

Recipes with pancetta

More cured meats