Pancetta arrotolata
Pancetta ( Italian. Pancetta ) is a type of bacon , bacon , a typical meat product of Italian cuisine . Pancetta is a piece of bacon with layers of bacon and meat from the abdominal part of a bacon-like pig , dried in salt , spices and herbs [1] . Depending on the region, rosemary and sage are used as seasonings .
The most fatty pieces are used in various dishes, for example, for the preparation of pasta alla carbonara . Pieces with a lower fat content roll into a roll, tied with string or wrapped in guts . Then the roll is cut into thin slices. This method of cooking is called Pancetta arrotolata .
History
Presumably, the first versions of pancetta appeared by 900 BC. er .
See also
- Bacon
- Carbonara
Notes
- ↑ Culinary Encyclopedia / Ed. Ivenskaya O .; status Bondarenko N., Shinkareva N. - M: Komsomolskaya Pravda Publishing House, JSC, 2016. - V. 26 P (Panforte - Pashotnitsa). - 160 s. - ISBN 978-5-4470-0159-9 .