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.