Pancettum

Pancettum is a type of cured pork belly that originates from Italy. It is a popular ingredient in Italian cuisine, known for its rich, savory flavour and distinctive texture. Pancettum is often used in dishes like pasta carbonara, where it adds a deliciously salty and meaty element to the dish.

To make pancettum, pork belly is seasoned with a mixture of salt and spices, such as pepper, garlic, and sometimes herbs like thyme or rosemary. The seasoned pork belly is then cured for several weeks, allowing the flavours to develop and intensify. The curing process involves drying and aging the meat, which gives pancettum its characteristic taste and texture.

Pancettum appears on food labels as an ingredient in various dishes and recipes, especially in Italian and Mediterranean cuisines. It is commonly used in pasta sauces, soups, stews, and as a topping for pizzas. Pancettum adds a rich umami flavour to dishes and a satisfying chewy texture. It is valued for its ability to enhance the overall taste of a dish, making it a popular choice for adding depth and complexity to recipes.

Foods in the CalorieStar database containing Pancettum