Pancetta 250g | ūü¶ÜThe Bow Tie Duck Manila
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Pancetta 250g

Creamy Fat-Rich Goodness

This Ital¬≠ian equiv¬≠a¬≠lent of bacon comes from the same cut of meat, but can be cured or uncured, and gen¬≠er¬≠al¬≠ly comes in thin rolls or slight¬≠ly thick¬≠er slabs. 

TAST­ING NOTES FROM THE CURATOR

This cured meat gets near¬≠ly all its fla¬≠vor from the brin¬≠ing process, with an addi¬≠tion of choice aro¬≠mat¬≠ic herbs and spices, the most com¬≠mon¬≠ly used of which are black pep¬≠per, nut¬≠meg, cin¬≠na¬≠mon, and cloves. At this point, the meat is allowed to cure nat¬≠u¬≠ral¬≠ly over a peri¬≠od of a few days to a few weeks. Some¬≠times, it is smoked after the cur¬≠ing process instead. It has a clean, assertive¬≠ly porky taste with a sweet¬≠ness not nat¬≠u¬≠ral¬≠ly found in com¬≠mer¬≠cial¬≠ly pro¬≠duced Amer¬≠i¬≠can bacon. 

There are two types of Pancetta being offered by The Bow Tie Duck:

  • Pancetta Arro¬≠to¬≠la¬≠ta is rolled, trussed and cured until just firm. The slices look cir¬≠cu¬≠lar in shape. 

  • Pancetta Tesa is flat, dried in its nat¬≠ur¬≠al shape until it is so firm and dry that it can be eat¬≠en raw like pro¬≠sciut¬≠to. The are sliced in strips.

PREPA­RA­TION OR PAIRINGS

Though it can be eat¬≠en raw as part of a char¬≠cu¬≠terie board‚ÄČ‚ÄĒ‚ÄČit is love¬≠ly with goat cheese, Mon¬≠ta¬≠sio, or Parmi¬≠giano Reg¬≠giano‚ÄČ‚ÄĒ‚ÄČit gains a more intense fla¬≠vor when cooked. It is also seen as an alter¬≠na¬≠tive meat to be used for Ital¬≠ian ca¬≠bonara, if and only if, guan¬≠ciale is not avail¬≠able. (Guan¬≠ciale still being the most pre¬≠ferred meat of choice for this sacred Ital¬≠ian clas¬≠sic dish.) 

Oth¬≠er recipes to con¬≠sid¬≠er for this pancetta are: Taglatelle al ragu, Pani¬≠nis, Pas¬≠ta with Aspara¬≠gus and Pancetta, Avo¬≠ca¬≠do with egg and Pancetta slices, and toma¬≠to based dish¬≠es that require smoky, fla¬≠vor¬≠ful meat. 

Pancetta goes beau¬≠ti¬≠ful¬≠ly with a dark stout beer. For wine par¬≠ings, rec¬≠om¬≠mend¬≠ed are wines with the San¬≠giovese grape, a wide¬≠ly plant¬≠ed grape in Italy and key vari¬≠ety in Tuscany‚Äôs renowed Chi¬≠anti. The high acid¬≠i¬≠ty of San¬≠giovese match¬≠es well with all man¬≠ner of well-spiced foods, such as this Pancetta. It also con¬≠tains mod¬≠er¬≠ate tan¬≠nin to match the fat of the pork. 

THE ITAL¬≠IAN BACON

Cured meats have saved many sailors on long voy¬≠ages. That the first records of pancetta appeared on ship¬≠ping man¬≠i¬≠fests in the 15th cen¬≠tu¬≠ry attests to this fact. Many kinds of pancetta are made in dif¬≠fer¬≠ent regions of Italy, but the most famous are the DOP-pro¬≠tect¬≠ed vari¬≠eties from Cal¬≠abria and Pia¬≠centi¬≠na. Some peo¬≠ple might con¬≠fuse pancetta with pro¬≠sciut¬≠to, espe¬≠cial¬≠ly when they‚Äôre both cut in thin slices and sold pre-packed at a deli counter. But pro¬≠sciut¬≠to is best con¬≠sid¬≠ered the Ital¬≠ian ham, com¬≠ing from nice, round¬≠ed haunch¬≠es, while the pancetta, fat¬≠ty and rich bel¬≠ly meat, is most decid¬≠ed¬≠ly the Ital¬≠ian bacon.

Storage Instructions

Vac¬≠u¬≠um-sealed packs of hand-carved cured meats can last up to five months in the refrig¬≠er¬≠a¬≠tor (nev¬≠er the freez¬≠er). Once the pack is opened, they‚Äôre best enjoyed with¬≠in the day.

1 Pairing

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