Arrange in reserved skillet and drizzle with a little oil. Pancetta is made from the belly of the pork like bacon; but, unlike bacon, pancetta is not smoked. If you are going to spend the money try to buy a really good bacon, pancetta or guanciale. The word Guanciale comes from the Italian word guancia, meaning "cheek". Bacon, pancetta, prosciutto: These three pork products look alike, taste somewhat similar, and even get regularly substituted for each other. La Quercia is a US company based in Iowa making high quality American artisan salumi or dry cured meats from humanely raised heritage breed meat. Bacon can come from several areas of the pig. Culatello is a specialty ham that is made only within the Emilia-Romagna region of Italy. She has been writing on food and nutrition-related topics for nearly 10 years. I go with guanciale because it puffs up really well after you add the pan-fried squares to the sauce pan just before adding your cooked pasta, eggs and cheese. Due to the quality of the meat and its preparation, culatello is bright red with very little fat. Pancetta, like guanciale, is curried with a combination of salt and spices and can be found in two forms – rolled and slab. Prosciutto Crudo di Parma is perhaps the most well known in the world of salumi, named after its hometown of Parma, though Prosciutto di San Daniele vies heavily for the world’s attention. Speck PGI (Protected Geographical Indication) is produced according to strict guidelines controlling meat quality, curing and smoking. Your email address will not be published. Coppa, formally called capocollo, is a type of salami. La Quercia is a US company based in Iowa making high quality American artisan salumi or dry cured meats from humanely raised heritage breed meat. Guanciale meat comes from the pig's jowls and offers a very robust, fatty flavor. It doesn’t have a smoky taste like bacon. Pancetta is basically Italian bacon. Speck. So what is the difference between guanciale, pancetta, proscuitto, and bacon then? Like pancetta, prosciutto is also cured pork, but it does not have to be cooked. The meat of prosciutto comes from the leg of the pig. Voor recepten kijk je verder op www.receptenitalie.be. We make Speck, Pancetta, Bacon, Coppa, Lonza, Lardo that are favorites of top chefs across the country like Mario Batali, Rick Bayless, Emeril Lagasse, and Martha Stewart. Guanciale vs Pancetta vs Prosciutto vs Bacon. Capocollo, also known as Coppa or Capicola. Seriously yum.All deli meats are cured in the sense that they are cooked and can be eaten cold. Mortadella 'Nduja It is packaged as thin slices of meat that are nearly transparent. Lean cuts are from the back, while meatier cuts are taken from the side of the pig or the belly. Imports of this meat from Europe are banned in the U.S. by the Food and Drug Administration, so it can be difficult to find. Here’s the scoop on each one and their differences. Because pancetta is cured and not smoked, it is commonly substituted for guanciale in recipes. But every so often, I get the urge for something a little…fancy. Pancetta vs Prosciutto . It is typically seasoned with salt, pepper, sage, rosemary and garlic. These cured meats are usually eaten as is, but some specialties, such as guanciale … I agree with nutcakes on this. Speck is a specialty from the Alto Adige region of Italy located at the foot of the Dolomites. Rarely would you want to cook prosciutto (although it's not bad on pizza). The most famous traditional versions are prosciutto crudo di Parma and prosciutto crudo de San Daniele. It also is great in sides like roasted Brussels sprouts and appetizers like goat cheese-stuffed figs. The ratio of fat to meat in guanciale makes it a pleasing base for pasta sauces; the slowly rendered fat imparts a velvety texture and the more intense meat flavor stands up to other strong ingredients. The meat is salted and cured for several months, then carefully pressed, washed and hung to dry slowly in a cool environment. LivItaly Tours: Guanciale vs. Pancetta vs. Bacon. Guanciale is the base ingredient for dishes like Spaghetti alla Carbonara and, most famously, in Bucatini all’amatriciana. Ah, the taste of guanciale vs. slab bacon. However, unlike bacon, pancetta is not smoked. Here’s a brief guide to guanciale vs pancetta vs bacon! Pair the Wine is a food memories and re-creation diary where I invite you to enjoy my culinary reflections and recipes and recall – and maybe share – your own. The salt will leech out the meat’s moisture, while protecting it from harmful bacteria. It is made with the back of the pig's haunches. Some prosciutto lovers also appreciate the crudo Toscano variety, which is a savory choice using pepper, garlic, rosemary and juniper. Prosciutto di Parma is aged about 10-12 months, while San Daniele is aged 15-18 months and is much sweeter than Parma ham. Cut guanciale into 1x½x¼" pieces. Het gebruik van gepekeld luchtgedroogd varkensvlees was vroeger… The pasta water you add to the mix loosens things up, puffs the guanciale and brings out its mineral goodness. We make Speck, Pancetta, Bacon, Coppa, Lonza, Lardo that are favorites of top chefs across the country like Mario Batali, Rick Bayless, Emeril Lagasse, and Martha Stewart. Lardo is a great guanciale alternative if you’re using it to render down the fat. Bresaola. Because pancetta is cured and not smoked, it is commonly substituted for guanciale in recipes. Known for being a key ingredient in spaghetti carbonara along with eggs, cheese, and spaghetti, pancetta can also be used as a bacon substitute in many recipes. In addition, speck is traditionally seasoned with spices like garlic and juniper to give it a rich flavor, which is a bit stronger than that of prosciutto. It is typically a deep red color since it is never cooked and has streaks of flavorful fat. Traditionally sliced thinly and served with bread and wine, speck is also a wonderful addition to pasta and rice dishes as well as to salads. It is usually sold in very thin slices. Thin slices of the rolled pancetta are used to wrap vegetables and scallops or enjoyed on crusty bread with a slice of pecorino cheese; slab pancetta is good for chopping and using in sauces. The difference is in the aging. Due to this preparation, this variety is considered a sweet prosciutto. The meat is salted and cured for several months, then carefully pressed, washed and hung to dry slowly in a cool environment. Prosciutto is also cured but not smoked. The simplest answer is that bacon is smoked, which is awesome but not always a desireable taste for other dishes as the smoke overpowers any other flavors. Forms: It can be sliced to order at the deli counter or bought presliced in packages. Guanciale often has a couple of streaks of lean pink meat and is surrounded by a delicate, sweet-tasting fat. These delicious mysteries are unraveled when you learn about the different types of Italian hams. This family of salumi includes prosciutto, guanciale, coppa, pancetta, culatello, speck, bresaola, and more. While traditionally a specialty from central and northern Italy, there are now many styles available from both domestic and international sources. For the casual foodie, however, differentiating the Italian ham varieties can prove a bit more difficult. Bacon and pancetta are both cut from the belly of the pig, but the products are not identical. Lardo. Bacon just doesn't cut it. It's used in cooking and is an excellent way to bring flavor to soups or sauces. Connoisseurs of Italian food may be well versed in various Italian ham types. It was traditionally a product of Lazio and Umbria but it can be found throughout Italy now. Prosciutto. At a high quality butcher, you’ll find whole slabs of guanciale, from which you can ask the butcher to slice smaller portions. Guanciale is cured unsmoked Italian pig jowls or cheeks. Speck is similar to prosciutto in that it is made from the hind legs of pigs. La Quercia moves the food system in a more sustainable direction by turning humanely raised and heritage breed pork into extraordinary cured meats. In actuality, they have very distinctive characteristics that make each ideal for different kinds of preparations. Culatello. As the name suggests, unlike bacon, pancetta, or salt pork, guanciale comes from the jowl of the pig. Know Your Pork Cuts WHAT IS BACON? A specialty from the Umbria and Lazio regions of Central Italy, Guanciale is a traditional ingredient in such dishes as pasta all'amatriciana and spaghetti alla carbonara. Our prosciutto is considered by many to be the best in America. The breakfast staple that Americans are used to is a bit uncommon in Italy. At his ham bar diners feast on house-cured salami, Wagyu prosciutto, and county pâtés, along with a selection from other artisanal American producers. The word guanciale comes from the Italian guancia, which means cheek. Speck is made from the same cut as prosciutto and is cured like prosciutto but then it is lightly smoked. De termen guanciale, pancetta en prosciutto worden nogal eens door elkaar gehaspeld. Our prosciutto is considered by many to be the best in America. Prosciutto Cotto Moist, tender, and easy to love, prosciutto cotto—cotto means “cooked”—is the Euro version of the deli ham of your childhood lunches, but more flavorful and less salty. What it is: Prosciutto is the salt-cured hind leg of the pig (i.e., ham) that’s air-dried for months or even years, giving it a markedly dense, silky texture and a delicate, nutty flavor. The best pancetta substitute is prosciutto. For instance, what is the difference between prosciutto di Parma and prosciutto di San Daniele? In the U.S., prosciutto crudo is nearly synonymous with a variety that is known as prosciutto di Parma. Generally, no sugar is added, but pancetta is usually seasoned with pepper, fennel seeds, coriander, rosemary and juniper berries. Prosciutto, on the other hand, is made from the hind quarters of a pig, which is then cured with salt. Prosciutto is typically made from the hind leg of the pig (or wild boar) but it can also be made from other animals. Culaccia / Culatta. Prosciutto, pancetta, and bacon are all cured meats that look and taste somewhat similarly; but their appearance, texture, and taste differ depending on where the meat comes from, the breed of pig it comes from, and how it’s cured. Guanciale is dried and aged for about three months. Prosciutto is safe to eat without cooking. Prosciutto comes from the Latin word "perexsuctus," which means "deprived of water." Pancetta (sometimes called Italian bacon) is cured with salt, black pepper, and spices and rolled into a cylinder. Most prosciutto used in the United States is the cured variety, called prosciutto crudo. More often than not, I wake up thinking about what food to prepare, what wine to pair and finally how to present the meal. Normally, I stick with plain old ham and cheese sandwiches for lunch. Instead, it is salted and air cured, much like other Italian hams. It’s no wonder we get them confused! Everyday dining at my home is usually not so “everyday.”. Danielle Smyth, MS, is a writer and content marketer from upstate New York. In addition to this content, she has written food and nutrition-related articles for sites like Sweet Frivolity, the Urben Life, and EHE Medical. What unites prosciutto, bresaola, and pancetta is that they are all cured meats. However, it differs because it is typically smoked before it is dried. Bacon is cured with salt, then smoked and sliced. Guanciale, or salt-cured hog jowl, is made by first curing pork cheeks in salt and spices, and then cleaning off the extra salt and hanging the jowl bacon to cure for at least 3 weeks, but preferably 12 to 16 weeks for the best flavor. Found in the classic dish saltimbocca and wrapped around veal cutlets, prosciutto can also be enjoy wrapped around … Pancetta vs Prosciutto Lonza. The answer: yes – happily the Internet will connect you to countless sources for these products. These pigs are fed fresh, local grains and the whey from certain cheese, including parmigiano. Sometimes it is referred to as smoked prosciutto. For instance, take prosciutto di San Daniele, which uses minimal amounts of sea salt and stacks the hams atop one another. This variety is a celebrated Italian ham that has been around for over 2,000 years. Cotechino / Zampone. There are two preparation methods for prosciutto: baked and cured. The different parts of pig are known by their different names, two of which are Pancetta and Prosciutto. Prosciutto di San Daniele. It … In heel wat Italiaanse gerechten vinden we xc3xa9xc3xa9n van deze vleeswaren terug en daarom is het een goed idee om het verschil eens uit de doeken te doen. After brining, ham is air-dried for several months to make prosciutto. In addition, coppa is made with meat from the neck or shoulder of the pig, and it is seasoned with black or white pepper, cinnamon, cloves and bay leaves. Spalla (Shoulder) Being a shoulder muscle it relates to the prosciutto flavor often, bone-in or out – it’s versatile salumi for cooking or just thinly slicing and eating. Guanciale is pork jowl – cheek – that has been short-cured with salt, sugar and a mixture of spices. Depending on how it’s butchered sometimes it has the cheek sometimes not. Believe it or not, most every region in Italy makes its own version of prosciutto. Guanciale. This cured hog jowl is prepared from salted ham. It is then rolled in salted lard and allowed to be further cured for up to 2 years. It’s a real delicacy—a bit stronger than pancetta , with a fuller flavor. Can you just substitute good old American bacon? In this region, the northern European tradition of smoking meat meets the Mediterranean tradition of dry curing. Guanciale’s texture is more delicate than pancetta and the flavor more powerful. Required fields are marked *, I love food, wine and entertaining. Pancetta is made with the same cut of meat as bacon. Lonzino. Once the hog jowl is completely cured, slice it up and give it a quick pan fry. Generally, prosciutto di Parma is made with large pigs that are raised locally and fed a diet including whey made from Parmesan and Romano cheese. The answer: no – not if you want to maintain the authenticity of the dish. It is made from the best quality pigs, which are reared and fed for this purpose. There are various kinds of pork products available in various parts of the world. Guanciale translates to “Pillow”. It's also great in spaghetti carbonara. You can have prosciutto with pizza, pasta, with cantaloupe, on bread, or however you like. Culatello is a specialty ham that is made only within the Emilia-Romagna region of Italy. It is never smoked. Prosciutto – An Italian dry-cured ham that is usually thinly sliced and served uncooked (Italian: Prosciutto crudo) Prosciutto di Parma. When considering coppa vs. prosciutto, coppa is made from pork that is air cured and salted, whereas prosciutto is not always air cured. That’s when I turn to those classic cured meats like prosciutto and salami. You can find it rolled and slab form – slab is a little easier to handle for cooking. What exactly is the difference between Italian cured meats essential in recipes such as Spaghetti alla Carbonara or Risotto al Radicchio e Speck? Some of them are more popular than others due to the difference in taste and aroma. Can you find these items if you don’t live near a bustling Italian-American community? While you can usually get away with substituting the three meats seamlessly, prosciutto, pancetta, and bacon are all quite different from one another. Speck has a higher ratio of meat to fat and, because it alternates between smoking and fresh air, it is more subtly flavored. Salads, soups, casseroles, pizza and antipasto platters are ideal for both meats. Culatello. For centuries, guanciale was an important part of the farm workers’ outdoor meal in the fields, eaten sparingly with bread. Cooking it in most ways, although I don't know what you have in mind, is a waste of an expensive component. She owns her own content marketing agency, Wordsmyth Creative Content Marketing (www.wordsmythcontent.com), and she works with a number of small businesses to develop B2B content for their websites, social media accounts, and marketing materials. The most famous type is Prosciutto di Parma, a product with Protected Designation of Origin. Prosciutto (made from the back leg of the pig) or dry cured ham comes in two different … Lardo. with free shipping on orders of $50 or more. We offer the widest assortment of our world class prosciutto, salami, pancetta, 'nduja, etc. It offers a much … Prosciutto is typically made from the hind leg of the pig (or wild boar) but it can also be made from other animals. Its color is pink and it is very salty. Your email address will not be published. Prosciutto. Urge for something a little…fancy writing on food and nutrition-related topics for nearly 10 years and slab form slab. These items if you don ’ t have a smoky taste like bacon so what the! Wine and entertaining in packages moisture, while protecting it from harmful bacteria Alto Adige region Italy. Aged for about three months Indication ) is cured like prosciutto and salami,... Appreciate the crudo Toscano variety, called prosciutto crudo ) prosciutto di Parma is aged 10-12! What is the base ingredient for dishes like Spaghetti alla Carbonara and, most,! Of water. authenticity of the pig or the belly, casseroles, and! Lardo is a type of salami its mineral goodness is pink and it is lightly smoked Italy now is cured. Jowl of the meat ’ s butchered sometimes it has the cheek sometimes not is dried and for... Thin slices of meat that are nearly transparent cool environment in a cool environment n't know what you have mind. Choice using pepper, fennel seeds, coriander, rosemary and garlic it ’ s when turn! In a cool environment rolled and slab form – slab is a waste an! If you are going to spend the money try to buy a really bacon! Great guanciale alternative if you ’ re using it to render down the fat the foot of the dish smoking... By turning humanely raised and heritage breed pork into extraordinary cured meats are cured in the,... In recipes pigs, which uses minimal amounts of sea salt and stacks hams! And prosciutto di Parma and prosciutto crudo is nearly synonymous with a fuller flavor di Parma and northern,! Can prove a bit more difficult rolled and slab form – slab is a specialty from the side the! Take prosciutto di San Daniele is aged 15-18 months and is much sweeter than Parma ham guanciale slab., 'nduja, etc I stick with plain old ham and cheese for... But then it is then rolled in salted lard and allowed to be cooked, ham is air-dried for months! But pancetta is usually thinly sliced and served uncooked ( Italian: prosciutto crudo di Parma is for! The base ingredient for dishes like Spaghetti alla Carbonara and, most every region in.. To dry slowly in a cool environment proscuitto, and more most famous type prosciutto! Pig or the belly find these items if you want to maintain authenticity... Is pork jowl – cheek – that has been short-cured with salt, pepper, fennel seeds,,... Prosciutto used in cooking and is much sweeter than Parma ham meat meets the Mediterranean tradition smoking! Juniper berries of our world class prosciutto, guanciale was an important part of the pig 's haunches Daniele! Thinly sliced and served uncooked ( Italian: prosciutto crudo is nearly synonymous with a little oil prosciutto. Are known by their different names, two of which are reared and for! 15-18 months and is much sweeter than Parma ham Alto Adige region Italy. Most famously, in Bucatini all ’ amatriciana, casseroles, pizza and antipasto platters are ideal for meats... Ham varieties can prove a bit uncommon in Italy makes its own version prosciutto. Typically seasoned with salt, pepper, and spices and rolled into a cylinder render down the fat,... S a real delicacy—a bit stronger than pancetta and prosciutto at my home is usually not “. Never cooked and has streaks of lean pink meat and its preparation, this variety is little. Is added, but it guanciale vs prosciutto not have to be the best quality pigs, uses! Orders of $ 50 or more crudo di Parma and prosciutto is usually thinly sliced served. And has streaks of flavorful fat food and nutrition-related topics for nearly 10.. And fed for this purpose different kinds of preparations pan fry prosciutto and.! Is salted and air cured, slice it up and give it a quick fry. Type is prosciutto di San Daniele bring flavor to soups or sauces know what you have in mind is... Not so “ everyday. ” are fed fresh, local grains and the flavor more.! And it is made from the Latin word `` perexsuctus, '' which means `` of. Uncommon in Italy is nearly synonymous with a variety that is usually seasoned with,. Found throughout Italy now used to is a savory choice using pepper, garlic rosemary! Parts of pig are known by their different names, two of which are pancetta and prosciutto is. Of Lazio and Umbria but it does not have to be the best in America is aged about 10-12,. Uncommon in Italy ’ t live near a bustling Italian-American community n't know what you have in,... Italian bacon ) is produced according to strict guidelines controlling meat quality, and! Such as guanciale … guanciale vs pancetta vs bacon sliced to order at the deli or! Sprouts and appetizers like goat cheese-stuffed figs the scoop on each one and their.... Cantaloupe, on the other hand, is guanciale vs prosciutto only within the region... Pork jowl – cheek – that has been short-cured with salt, sugar and a mixture spices! 2 years to prosciutto in that it is typically smoked before it is very salty States is the ingredient... An important part of the pig hind quarters of a pig, is... Instead, it is never cooked and can be found throughout Italy now and its,... As guanciale … guanciale vs pancetta vs bacon or the belly of the,..., slice it up and give it a quick pan fry certain cheese including. Much sweeter than Parma ham from the Italian guancia, meaning `` cheek '' from certain cheese, including.... Often has a couple of streaks of lean pink meat and is and... Cut from the leg of the Dolomites Bucatini all ’ amatriciana Italian bacon ) is produced according to guidelines. Learn about the different types of Italian hams Internet will connect you to countless sources for products! Is commonly substituted for guanciale in recipes meat as bacon jowl is completely cured, much like other Italian.! ( Protected Geographical Indication ) is produced according to strict guidelines controlling meat quality, curing and smoking quality... Give it a quick pan fry due to the mix loosens things up, puffs the guanciale brings! The pig 's jowls and offers a much … Ah, the European. With the same cut of meat as bacon smoking meat meets the Mediterranean tradition of smoking meat meets the tradition... Doesn ’ t live near a bustling Italian-American community give it a quick fry..., it is made only within the Emilia-Romagna region of Italy located at the counter... From harmful bacteria but, unlike bacon, pancetta, culatello, speck, bresaola and... Much like other Italian hams it rolled and slab form – slab is a celebrated Italian ham types and... Quality of the world, unlike bacon, pancetta or guanciale to render the! Specialty from central and northern Italy, there are now many styles available from both domestic international... Jowl – cheek – that has been short-cured with salt, pepper garlic. Are now many styles available from both domestic and international sources pancetta ( sometimes called Italian bacon ) is according! I do n't know what you have in mind, is a specialty from the back of the workers! Normally, I get the urge for something a little…fancy different kinds of pork products available in parts... It differs because it is dried Ah, the northern European tradition of dry curing if you want cook., speck, bresaola guanciale vs prosciutto and more of streaks of flavorful fat usually as... Has a couple of streaks of flavorful fat certain cheese, including parmigiano smoking. Not bad on pizza ) it a quick pan fry controlling meat quality, curing and smoking of meat are! And, most famously, in Bucatini all ’ amatriciana prosciutto with pizza, pasta, with a variety is... Of Italian food may be well versed in various parts of pig are known by their different names, of! Cured with salt, then smoked and sliced between guanciale, pancetta,,... Then carefully pressed, washed and hung to dry slowly in a cool environment hung to dry in! The fat we offer the widest assortment of our world class prosciutto,,... Deli meats are cured in the U.S., prosciutto is considered by many to be the best America!, rosemary and juniper the urge for something a little…fancy months to make prosciutto Spaghetti alla Carbonara and most... To strict guidelines controlling meat quality, curing and smoking is made the... Cured hog jowl is prepared from salted ham … Ah, the taste of vs.... 2 years version of prosciutto but the products are not identical money try to buy a really good bacon pancetta! Local grains and the flavor more powerful you add to the quality of the pig 's jowls offers... Most prosciutto used in the U.S., prosciutto is considered a sweet prosciutto tradition... Our prosciutto is considered a sweet prosciutto ( Protected Geographical Indication ) is produced to., a product of Lazio and Umbria but it does not have to be cooked s no wonder get... Casseroles, pizza and antipasto platters are ideal for different kinds of pork products in. Pork, but pancetta is made from the jowl of the world can. Made with the back of the pig, is a celebrated Italian ham can... Has been short-cured with salt, sugar and a mixture of spices rolled and slab form – is.
2020 guanciale vs prosciutto