quote:

Originally posted by rumbelly

On the bacon thread, has anyone tried Pancetta? It is bacon rolled and tied. Cured like proscuitto instead of smoked. Any decent Italian grocer will carry it. We put it on a croissant and put poached eggs and hollandaise on for our benny version.
I’m about 3 hours north of Toronto on Georgian Bay, Lake Huron (not yet frozen)[:I]

Pancetta is a staple in our abode. Basically, it is unsmoked pork belly, which is why it is rolled. Myriad uses. Pefect for tomato sauce, or anything calling for fat and a bit of meat as a base. when i make my vegetarian black beans for my son, I revive them for the wife and I with pancetta.