The Italians might do most foodie things better than us but they can’t improve on good old British bacon. Oh, hang on: they can.


Pancetta is their version of streaky bacon, cured from pork belly and with a rich, salty flavour. In the UK it’s usually sold in diced form – which are a little smaller than lardons – or as rashers. It’s a very versatile ingredient and is perhaps best known for its use in creamy carbonara.





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