ITALIAN BECON
In Italy, the most common type of bacon is called "Pancetta". Pancetta is a type of Italian bacon that is made from pork belly, which is salt-cured, seasoned with spices such as black pepper, garlic, and nutmeg, and then dried for several weeks. Pancetta is usually sold in thin slices and can be either eaten raw or cooked.One of the most popular ways to cook pancetta is to fry it in a pan until crispy and use it as a topping for pasta dishes like spaghetti alla carbonara, or added to soups, stews, and risottos for added flavor. Pancetta is also used as an ingredient in many other Italian dishes, such as pizza, sandwiches, and antipasti.Another type of Italian bacon is Guanciale, which is made from pork jowl or cheek. It is used in many traditional Italian dishes such as spaghetti alla carbonara, bucatini all'amatriciana, and pasta alla gricia. Guanciale has a distinct flavor and texture, and is considered to be a more premium and flavorful option than pancetta.
