Pancetta or smoked bacon

Description

Pancetta (Italian cured pork belly, usually unsmoked) or smoked bacon is slices of pork belly with a distinct, salty, slightly sweet flavor; pancetta has a milder, meaty-fatty profile, while smoked bacon adds a characteristic smoky note. It is characterized by layers of pink meat and a creamy fatty mesh that become crispy and aromatic when sautéed. The product is rich in energy, protein, fats (including saturated), and sodium, and also provides B vitamins, selenium, and iron, so it can support nutrient replenishment with moderate consumption. In the kitchen, it is used to enhance the flavor of pasta (e.g., carbonara), risotto, soups, omelets, salads, and stews, as well as a fat for frying vegetables and seasoning dishes. Store in the refrigerator in the original packaging or tightly wrapped in foil/aluminum tray at a temperature up to 4°C and use within a few days after opening; vacuum-packed products can be stored longer, and raw or smoked bacon can be frozen for 2–3 months, thawing in the refrigerator.