What Is The Actual Difference Between Bacon And Pancetta?

Pancetta and bacon are two salt-cured pork belly products that can be reasonably interchanged in some recipes, though you'll likely be much happier with a little attention to detail. Despite their similarity, there are distinct differences between the meats that can dramatically affect a final dish. The main distinctions among the two center on processing, texture, flavor, and usage.

Pancetta is an Italian meat that's traditionally seasoned with black peppercorns, nutmeg, and juniper, though that list can vary quite a lot from maker to maker. Traditionally, bacon is seasoned with salt, sugar, and nitrates (though, again, individuals may add more seasonings to the mix). After a two-week curing process, bacon is typically smoked using either apple or hickory wood. Pancetta, on the other hand, has a much longer two-month curing period and isn't normally smoked. As a result, pancetta has a more robust, pronounced pork taste and a more tender texture than bacon.

Bacon is well-loved for its crispy nature — witness just how much people fuss over the timing and temperature for perfectly crispy bacon. Pancetta is typically a bit softer and, although pancetta is normally cooked, some sources say it can be eaten raw if it's been properly cured and aged for the right length of time (definitely not something you'd want to do with bacon). Others take a more cautious tack and urge you to cook it to be sure, which certainly brings more complexity to the meat. Thinly-sliced, pancetta makes a great substitute for prosciutto on a charcuterie board. Pancetta can also be wrapped around shrimp for appetizers.

Cubed pancetta can be cooked until crispy and added to vegetables for side dishes, baked into breakfast casseroles, or swapped out for bacon in many other recipes. Remember that pancetta can be salty, so be sure to adjust your recipe accordingly.

If pancetta can't be found or is too pricey for your budget, opt for bacon. Just know that you'll likely get a less complex taste, a more overtly smoky edge, and a crispier texture in the end. If you want to combat that smokiness, try blanching the bacon for a couple of minutes in boiling water.