One of the mysteries of the English language finally explained.
Italian cured belly of pork.
- ‘My favourite piece of meat for this recipe is a good chunk of salt belly or pancetta with the skin still on.’
- ‘Then, in a glass bowl, mix the ground pancetta and prosciutto with the ground Italian sausage.’
- ‘Add the hot, drained pasta to the sausage and pancetta over medium heat, tossing until well-coated.’
- ‘The Italian pancetta and the Spanish tocino are both usually unsmoked; when smoked, the name ‘bacon’ is often used in either language.’
- ‘I would seal them in hot fat, wrap each bird in fatty bacon or pancetta and roast till tender.’
- ‘We had them fried in bacon fat the other night, with some garlic croutons and pancetta piled on top of some soft, green chicory leaves.’
- ‘The menu is filled with stylish comfort foods like liver and onions, wood-smoked pork chops, and shell steak smothered in crisps of pancetta.’
- ‘These pancetta and capers crostini were one of the two ‘bar course’ items I served on Saturday night.’
- ‘Today, use such cured meats as ham, prosciutto, bacon, and pancetta for the hints of salt, nuts, and spice that curing imparts.’
- ‘Speck is smoke and herb cured and more closely resembles Prosciutto Crudo than regular pancetta.’
Italian, diminutive of pancio ‘belly’.
Top tips for CV writingRead more
In this article we explore how to impress employers with a spot-on CV.