Iberian Bacon

Pancetta, also known as bacon, is a type of meat located under the pig's skin layer. After the jowl, it is the fattiest meat that can be obtained from the pig. Pancetta is not exactly bacon, although it comes from the same part of the pig. The difference is that bacon undergoes a smoking process that gives it an intense flavor.

Like any cured meat, Pancetta can be consumed raw, although it is preferable to cook it to reduce some of its high fat content. It is ideal for barbecues or as a side for vegetables.

What is Iberian pork pancetta?

Pancetta is a type of meat that comes from the subcutaneous fat layers of the pig. It is especially fatty meat, especially when compared to other cured meats like ham, for example, so it is almost always consumed cooked, whether fried in a pan or added to different types of dishes, such as stews, rice dishes, pasta dishes, or even pizzas.

As with other pork derivatives, there is a difference in terms of quality, aroma, or flavor between pancetta from a "normal" pig, fed with feed, and that from an Iberian pig that has lived and fed in the pasture.

While in some places, especially in Latin America, pancetta is interchangeably called bacon or bacon, in Spain, we generally refer to bacon as pancetta that has undergone a smoking process, and to lard as the actual fat of the pig.

How to make homemade smoked pancetta?

In any case, turning pancetta (if it is an Iberian product, even better) into bacon, that is, smoked pancetta, is not a difficult process as long as we have a smoker or an oven that allows this function. First, the pancetta must be cured with a mixture of curing salt, regular coarse salt, and brown sugar. Then, refrigerate the piece in a sealable plastic bag for 7 days, turning it over each day during this period. Finally, the smoking process in the oven remains, for which it will be important for the pancetta to first reach room temperature naturally, then smoke and cook the piece for about 4 or 5 hours.