The reason you can eat prosciutto raw but not bacon is because prosciutto is cured through a long intensive curing process with salt that draws out moisture and also prevents bacteria growth.
Bacon is only cured for a shorter time and is unsafe to eat raw as a result for potential bacteria being present in the meat.
Pancetta is also cured like prosciutto which means that it can also be eaten without further cooking.
Pancetta is not the same as prosciutto as prosciutto comes from the hind leg of a pig and pancetta comes from the pig's belly.
Prosciutto is also firmer than pancetta and pancetta has a smoother texture.
The flavor of prosciutto is also delicately sweet and salty and pancetta has a rich and nutty flavor.
Prosciutto is a cured pork meat that is made from the hind leg of a pig, and prosciutto is leaner than pancetta and can be used for charcuterie or wrapping meats and also poultry.
Pancetta is good for you in moderation, but when consumed in excess the pancetta can be bad for you due to the high saturated fat and sodium content.
Pancetta is not the healthiest as it's made primarily from pork belly and is naturally fatty and contains a significant amount of saturated fat and is highly processed.
When eaten in excess the pancetta can increase your risk of health problems.
Pancetta can and does go bad especially after opening.
If pancetta is kept sealed in it's original packaging it can remain good for many months.
When pancetta is going bad it will develop slimy texture and feeling and have a sour smell to it and may show signs of mold or change in color.
Once opened pancetta is often good for around 3 weeks in the refrigerator or around 6 months in the freezer.
You can freeze pancetta which can extend it's shelf life.
Pancetta when frozen often lasts 3 to 6 months when frozen.
If freezing pancetta you should wrap the pancetta tightly in some plastic wrap or place the pancetta in a freezer back to prevent freezer burn.
You can also eat pancetta raw as pancetta is dry cured and means the dry cured process of the pancetta meat prevents bacteria growth and makes the pancetta safe to eat without cooking.
You can also slice the pancetta thinly and eat it as is or add it to salads, sandwiches etc.
If you prefer to heat the pancetta up you can do so but it's okay to eat it without heating or cooking.
The Italian cured pork belly called Pancetta is often used in cooking to add rich, salty flavors to pasta dishes such as carbonara.
Pancetta is also often used in soups, salads, on pizzas, in hearty stews or even for wrapping for appetizers because of pancettas ability to crisp up very nicely when cooked.
You can use pancetta anywhere you would use bacon but pancetta has a more nuanced flavor.
Pancetta can also be eaten on it's own or with eggs, toast etc like you would eat bacon.
Another name for pancetta is Italian bacon.
Pancetta is a pork belly side meat that is salted and cured with pepper, spices and rolled into a casing and tastes similar to bacon.
Pancetta tastes somewhat similar to bacon but without the smoky taste.
Pancetta has a rich, savory and salty pork flavor that is similar to bacon although without the smoke flavor and with a deeper, more intense meatiness as a result of it's lack of smoking process.
Pancetta is often described as being a pure pork with a strong, umami rich taste to it.
Pancetta is not the same as bacon although both pancetta and bacon are made from pork belly.
The main difference between bacon and pancetta is that bacon is smoked and pancetta is not smoked.
Because pancetta is not smoked like bacon is, the pancetta has a more pronounced pork flavor without the smoky taste of bacon.
Pancetta is also seasoned with additional spices beyond just salt and bacon often only uses salt and sometimes sugar during the curing process.
Pancetta is a type of Italian Salumi or cured pork belly.
Pancetta is similar to bacon but has a stronger pork flavor than bacon.
Pancetta is made by curing pork belly with salt, spices and sugar and it can also include cloves, black pepper, nutmeg and cinnamon.
The curing process of Pancetta preserves the meat and gives pancetta it's flavor.
The pancetta is cured using a dry rub or a brine and the meat is often rolled into a log form.
While bacon and pancetta are both cured pork belly.
Bacon however is brined and smoked while pancetta is flavored with herbs and aromatics, but not smoked.
Pancetta can be found in the deli section of the grocery store or near the bacon.
Pancetta is more expensive than bacon, because of it's curing process which is time-intensive.
The pancetta is typically soaked in salt brine for a few days before being seasoned with spices and herbs to infuse the meat with additional flavor, it is then aged for three weeks or longer.
The pancetta sometimes may be smoked but it is usually not.