What’s the difference between pancetta and prosciutto?
Prosciutto and pancetta are both cured meats, but they’re made from different cuts of pork. Prosciutto is a ham (in fact, it’s the Italian word for ham) that’s cured and air-dried but not smoked. It’s almost always served fresh (uncooked) as an antipasto, in a salad or with cheese. It also can be added to cooked dishes, but only at the last minute. If it’s cooked too long, it gets dry and tough. One of the world’s best-known prosciuttos is prosciutto di Parma, from central Italy. It’s produced under strictly regulated conditions, using Italian hams, salt, air and time. Pancetta gets its name from pancia, the Italian word for belly; it’s made from pork belly (like American bacon). Pancetta is rolled and then cured with salt, pepper and spices, but it isn’t usually smoked. It can be sliced thick or thin, according to your needs. In the U.S., it’s rarely consumed raw. In cooked dishes, it imparts a pleasant sweet-and-spicy background flavor. If you can’t find pancetta, you can substitute
