Pancetta is a type of Italian cured meat that is made from pork belly and is similar to bacon, although pancetta uses a different curing process than bacon and also has a different flavor profile.
Pancetta is also known for it's rich and savory flavor and is also often used in Italian cuisine.
And pancetta is often not smoked, like bacon is and pancetta is also often sold in cubes or thin slices.
Pancetta is cured using salt and sometimes spices, such as black pepper, juniper and nutmeg, although it's not often smoked like bacon and the curing process for pancetta can last for several weeks, which results in a firm and flavorful meat.
Pancetta also has a slightly salty flavor along with a rich and savory flavor and pancetta's flavor is more delicate and less smoky than that of bacon, which makes pancetta a great choice of meat for dishes in which you want the pork flavor to enhance, but not overpower the other ingredients.
Pancetta is also a versatile ingredient that can be used in various dishes, and it can also be sliced thinly and served as an appetizer or used in pasta sauces such as carbonara and amatriciana or even cooked into beans, soups and stews and it's also commonly uses in Italian antipasto platters with olives, vegetables and cheese.
The black spots on pancetta are often peppercorn and spices used in the process of curing and seasoning it.
However in some cases the black spots on the pancetta can be mold.
If you can pick the black spots out and it looks like pepper or peppercorn then it is safe to eat.
However if it's not a food product or spice and it's mold then the pancetta is going bad and should be thrown out.
As long as the pancetta does not have odd colors, slimy texture or bad smell then it's likely spices or peppercorn.
You can eat pancetta right out of the package without further cooking as it's cured and safe to eat.
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 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.