Pancetta: The Italian expression refers to a cut of bacon (rind, fat and meat) taken from the stomach of the animal (“pancia” is Italian for stomach). When minced it is often used as an ingredient in salami, but can also be consumed by itself after certain operations have been carried out. In this case, it is often served rolled (with or without the rind) or flat, and seasoned with salt, pepper and spices. The production process consists of dry salting followed by cold storage for a period of two weeks. Afterwards, it is rolled and covered in a layer of cellulose, or in the event that the rind is retained, it is folded and stitched. The process is concluded by a drying stage (a week) and a period of maturation lasting about sixty days.

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