Pancetta is a type of Italian-style cured pork made by salting pork belly. After curing, the pancetta takes on a light pink hue, silky texture and a distinct savoury pork flavour that is different to smoked bacon. Pancetta generally needs to be cooked before eating. It is possible to buy pancetta either sliced paper thin or cut into cubes depending on its cooking purpose. Thinly sliced pancetta is great to wrap around meat or vegetables, whilst the cubes are perfect for a sauce, soup or risotto.

In both being Italian cured meats, many wonder what the difference is between pancetta and Prosciutto. Pancetta is made from the pork belly, whereas prosciutto is made from the hind leg of the pig. Both meats are salt rubbed and sometimes covered in various spices to draw out moisture and pack in a punch of flavour. The meat is left to air dry for weeks or months before it is ready to be sliced and eaten. Outside of Italy, Prosciutto is most commonly known as cured ham. Both pancetta and Prosciutto have a light pink colour but Prosciutto is more buttery in texture and nearly always eaten uncooked.