PANCETTA

This is the most popular cured meat. It is produced from the layer of fat and flesh located along the belly, under the skin. Some varieties of Pancetta are prepared with cinnamon and cloves, as well as other local spices in addition to salt and pepper. Round Pancetta is prepared by stripping the skin from the meat and making it into a roll. Other varieties are Placentian and smoked Pancettas, the latter being the same as bacon. A word on the smoked Pancetta: it is best when it is smoked on burning oak or beech wood.