There is no doubt there has been a movement taking place in the culinary world that has brought ‘pork’ to a completely new and higher level of importance – ‘Pork is King’!  Many familiar faces on Food Network as well as notable Chef’s across the country have been giving praise, so I thought it was about time to join in on the movement and talk about one of Italy’s best food gifts and one that sits in my top 5 favorite ingredients– Pancetta.

Simply stated, pancetta is dry salted, cured pork belly.  For the most part, there are two forms of pancetta that can be found: pancetta ‘stesa’ which remains flat or natural state with similar look to what we know in the United States as ‘bacon’.  The other is pancetta ‘arrotolata’ that we find ‘rolled’.  Variations of these two basic forms a pancetta can be found regionally throughout Italy each influenced by things such as climate, breed of pig, seasonings and the history of local culture.

Pancetta ‘stesa’ is made by curing pork belly with salt and additional spices/seasonings.  Curing time happens between 5- 7 days, then an additional 14 – 21 days where product is hung in a cool / humid environment to dry and develop its unique flavor profile.

Pancetta ‘arrotolata’ is produced in the same fashion as ‘stesa’.  Once the pancetta has cured, addition seasonings are added before rolling into a log shape, it is then rolled up, tied and hung to dry.  The texture will be softer, more delicate and have increased moisture compared to pancetta stesa.

‘Piacentina’ is a regional pancetta that has been given an Italian DOP certification.  The pigs that are used must be from Emilia-Romagna or Lombardia and the processing can only happen in the microclimate / province of Piacenza.  Actual production takes place in specific area of Colli Piacentini.  The curing process will last from 10-15 days with notes of black pepper and cloves to impart the unique flavor profile.  Once cured it is tightly rolled into a cylinder, tied and hung to dry for up to 3 months.  One obscure fact about pancetta piacentina is that its manufacturing can not happen over the altitude of 1000 meters (3,281.5 feet).

‘Stagionata’ is another from the Emilia-Romagna region, located north-northeast of Bologna situated Po di Volano, a branch of the Po River.  The unique combination of salt, garlic, black pepper and rosemary are only intensified during the 6 month curing process.

From the province of Trento (Trentino), which is part of the famous Alto-Adige region one can find smoked pancetta.  The curing process happens in a saline bath that includes garlic, white wine, cinnamon, cloves, juniper and lemon.  The curing process lasts up about 3 weeks before rolling in a cylinder shaped, tied and then smoked over juniper wood.

Of course by now you know the obvious is going to happen next for me, time to work on a ‘homemade’ pancetta – one that I can claim to be regional to Colorado and the unique climate of the Rocky Mountains.  I’ve placed my order for a couple pork bellies that should be here next week.  Once in hand I’ll be providing a step by step account of the process hopeful to inspire a few to embark on the adventure yourself.

Grazie mille,

Michael