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Pancetta (Italian: [panˈtʃetta]) is a salt-cured pork
belly meat
product in a
category known as salume. In Italy, it is
often used to add
depth to soups...
- weight. Its
flavour is
stronger than that of
other pork products, such as
pancetta, and its
texture is more delicate. When cooked, the fat
typically melts...
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While guanciale, a
cured pork jowl, is traditional, some
variations use
pancetta, and
lardons of
smoked bacon are a
common substitute outside Italy. As...
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Preparation may be vegetarian, or
contain meat (often bacon,
ground beef, or
pancetta) or a meat-based stock.[citation needed] The
recipe varies greatly based...
- beef cut from the
plate section (cartella di manzo),
fresh unsmoked pancetta (
pancetta tesa), onions, carrot, celery, p****ata di
pomodoro (or
tomato purée)...
-
finely ground cured pork 'Nduja –
Calabrian ****y,
spreadable pork
sausage Pancetta – made from pork
belly meat
Salami –
cured sausage,
fermented and air-dried...
- Calabria. "Nduja". anpacalabria.it.
Retrieved 24
August 2024. "The New Bacon:
Pancetta,
Guanciale and More". San Jose
Mercury News. 15
March 2011. Prince, Rose...
- to
prevent spoilage Lardon –
Small cubes of
fatty pork,
possibly cured Pancetta –
Italian bacon made of pork
belly meat
Petit Salé Salo –
Ukrainian traditional...
- of cardoons, tomatoes, onions,
pancetta,
olive oil
Zuppa di ortiche, a soup of
nettle stems, tomatoes, onions,
pancetta,
olive oil
Common second dishes...
- some vodka, and
sometimes small meats and
vegetables such as sausage,
pancetta or peas.
Sometimes other pasta shapes are used. The
alcohol is said to...
