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Pancetta is the Italian counterpart to our bacon. It's cured, but not smoked, and it's often used to give a subtle salty flavor to pasta sauces. Deli counters often carry cylinders of it, and slice it to order.

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Also known as

  • Italian bacon


equal parts prosciutto and salt pork OR unsmoked lean bacon OR bacon (Blanch it first in boiling water for a couple of minutes to tone down the smoky flavor.) OR prosciutto
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