pancetta & ventrèche

Italian pancetta and French ventrèche

Italian pancetta and French ventrèche are pork-belly choices with their own seasoning and format. Bigorre cured ventrèche is another French option; see its current availability on the product page.

Choose the format for the dish

Thin slices, strips and a larger piece behave differently in a pan. Read the selected variant before planning pasta, eggs or vegetables. Curing alone is not an instruction to serve a product uncooked: follow its label and preparation directions.

Pork belly or pork jowl?

Guanciale is cured pork jowl, not pancetta. Compare it when choosing ingredients for carbonara or amatriciana, and browse Grating Cheeses for finishing. Return to Cold Cuts & Charcuterie for the wider selection.