Salads, soups, casseroles, pizza and antipasto platters are ideal for both meats. Pancetta vs Prosciutto Sometimes it is referred to as smoked prosciutto. Coppa, formally called capocollo, is a type of salami. Most prosciutto used in the United States is the cured variety, called prosciutto crudo. This cured hog jowl is prepared from salted ham. There are various kinds of pork products available in various parts of the world. Prosciutto is typically made from the hind leg of the pig (or wild boar) but it can also be made from other animals. The meat is salted and cured for several months, then carefully pressed, washed and hung to dry slowly in a cool environment. Some of them are more popular than others due to the difference in taste and aroma. Lonzino. La Quercia moves the food system in a more sustainable direction by turning humanely raised and heritage breed pork into extraordinary cured meats. What exactly is the difference between Italian cured meats essential in recipes such as Spaghetti alla Carbonara or Risotto al Radicchio e Speck? It offers a much … 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. Prosciutto di Parma is aged about 10-12 months, while San Daniele is aged 15-18 months and is much sweeter than Parma ham. Rarely would you want to cook prosciutto (although it's not bad on pizza). It is typically seasoned with salt, pepper, sage, rosemary and garlic. It also is great in sides like roasted Brussels sprouts and appetizers like goat cheese-stuffed figs. The breakfast staple that Americans are used to is a bit uncommon in Italy. She has been writing on food and nutrition-related topics for nearly 10 years. 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. You can find it rolled and slab form – slab is a little easier to handle for cooking. Bacon, pancetta, prosciutto: These three pork products look alike, taste somewhat similar, and even get regularly substituted for each other. It was traditionally a product of Lazio and Umbria but it can be found throughout Italy now. It doesn’t have a smoky taste like bacon. The meat of prosciutto comes from the leg of the pig. In the U.S., prosciutto crudo is nearly synonymous with a variety that is known as prosciutto di Parma. Speck PGI (Protected Geographical Indication) is produced according to strict guidelines controlling meat quality, curing and smoking. Everyday dining at my home is usually not so “everyday.”. Pancetta is basically Italian bacon. 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. Voor recepten kijk je verder op Pancetta, like guanciale, is curried with a combination of salt and spices and can be found in two forms – rolled and slab. For the casual foodie, however, differentiating the Italian ham varieties can prove a bit more difficult. Required fields are marked *, I love food, wine and entertaining. Guanciale often has a couple of streaks of lean pink meat and is surrounded by a delicate, sweet-tasting fat. Because pancetta is cured and not smoked, it is commonly substituted for guanciale in recipes. Danielle Smyth, MS, is a writer and content marketer from upstate New York. Lardo. Guanciale. We offer the widest assortment of our world class prosciutto, salami, pancetta, 'nduja, etc. Bacon can come from several areas of the pig. 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. Pancetta is made with the same cut of meat as bacon. Bacon just doesn't cut it. Know Your Pork Cuts WHAT IS BACON? Our prosciutto is considered by many to be the best in America. Guanciale is the base ingredient for dishes like Spaghetti alla Carbonara and, most famously, in Bucatini all’amatriciana. Due to this preparation, this variety is considered a sweet prosciutto. It is made with the back of the pig's haunches. In actuality, they have very distinctive characteristics that make each ideal for different kinds of preparations. It is typically a deep red color since it is never cooked and has streaks of flavorful fat. Guanciale is dried and aged for about three months. 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. The answer: no – not if you want to maintain the authenticity of the dish. 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. Speck is a specialty from the Alto Adige region of Italy located at the foot of the Dolomites. These delicious mysteries are unraveled when you learn about the different types of Italian hams. Due to the quality of the meat and its preparation, culatello is bright red with very little fat. 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. 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. Cooking it in most ways, although I don't know what you have in mind, is a waste of an expensive component. Here’s the scoop on each one and their differences. 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. It's also great in spaghetti carbonara. 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. Cut guanciale into 1x½x¼" pieces. It is then rolled in salted lard and allowed to be further cured for up to 2 years. 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. Culaccia / Culatta. The best pancetta substitute is prosciutto. Cotechino / Zampone. 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. However, it differs because it is typically smoked before it is dried. In addition to this content, she has written food and nutrition-related articles for sites like Sweet Frivolity, the Urben Life, and EHE Medical. So what is the difference between guanciale, pancetta, proscuitto, and bacon then? For instance, take prosciutto di San Daniele, which uses minimal amounts of sea salt and stacks the hams atop one another. The pasta water you add to the mix loosens things up, puffs the guanciale and brings out its mineral goodness. Prosciutto. Our prosciutto is considered by many to be the best in America. Mortadella 'Nduja The difference is in the aging. For centuries, guanciale was an important part of the farm workers’ outdoor meal in the fields, eaten sparingly with bread. Prosciutto – An Italian dry-cured ham that is usually thinly sliced and served uncooked (Italian: Prosciutto crudo) Prosciutto di Parma. Guanciale is pork jowl – cheek – that has been short-cured with salt, sugar and a mixture of spices. Pancetta is made from the belly of the pork like bacon; but, unlike bacon, pancetta is not smoked. 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. Normally, I stick with plain old ham and cheese sandwiches for lunch. Bresaola. But every so often, I get the urge for something a little…fancy. As the name suggests, unlike bacon, pancetta, or salt pork, guanciale comes from the jowl of the pig. This family of salumi includes prosciutto, guanciale, coppa, pancetta, culatello, speck, bresaola, and more. Culatello is a specialty ham that is made only within the Emilia-Romagna region of Italy. That’s when I turn to those classic cured meats like prosciutto and salami. Some prosciutto lovers also appreciate the crudo Toscano variety, which is a savory choice using pepper, garlic, rosemary and juniper. LivItaly Tours: Guanciale vs. Pancetta vs. Bacon. Once the hog jowl is completely cured, slice it up and give it a quick pan fry. Arrange in reserved skillet and drizzle with a little oil. The meat is salted and cured for several months, then carefully pressed, washed and hung to dry slowly in a cool environment. Prosciutto, on the other hand, is made from the hind quarters of a pig, which is then cured with salt. Generally, no sugar is added, but pancetta is usually seasoned with pepper, fennel seeds, coriander, rosemary and juniper berries. Your email address will not be published. At his ham bar diners feast on house-cured salami, Wagyu prosciutto, and county pâtés, along with a selection from other artisanal American producers. In this region, the northern European tradition of smoking meat meets the Mediterranean tradition of dry curing. After brining, ham is air-dried for several months to make prosciutto. Bacon is cured with salt, then smoked and sliced. It is made from the best quality pigs, which are reared and fed for this purpose. 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. Seriously yum.All deli meats are cured in the sense that they are cooked and can be eaten cold. It's used in cooking and is an excellent way to bring flavor to soups or sauces. Found in the classic dish saltimbocca and wrapped around veal cutlets, prosciutto can also be enjoy wrapped around … While you can usually get away with substituting the three meats seamlessly, prosciutto, pancetta, and bacon are all quite different from one another. These cured meats are usually eaten as is, but some specialties, such as guanciale … Lardo. Het gebruik van gepekeld luchtgedroogd varkensvlees was vroeger… Prosciutto is safe to eat without cooking. Pancetta (sometimes called Italian bacon) is cured with salt, black pepper, and spices and rolled into a cylinder. The word guanciale comes from the Italian guancia, which means cheek. Speck. If you are going to spend the money try to buy a really good bacon, pancetta or guanciale. It … 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. with free shipping on orders of $50 or more. The most famous type is Prosciutto di Parma, a product with Protected Designation of Origin. While traditionally a specialty from central and northern Italy, there are now many styles available from both domestic and international sources. Can you find these items if you don’t live near a bustling Italian-American community? Can you just substitute good old American bacon? Believe it or not, most every region in Italy makes its own version of prosciutto. At a high quality butcher, you’ll find whole slabs of guanciale, from which you can ask the butcher to slice smaller portions. De termen guanciale, pancetta en prosciutto worden nogal eens door elkaar gehaspeld. Bacon and pancetta are both cut from the belly of the pig, but the products are not identical. Guanciale is cured unsmoked Italian pig jowls or cheeks. 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. Speck has a higher ratio of meat to fat and, because it alternates between smoking and fresh air, it is more subtly flavored. There are two preparation methods for prosciutto: baked and cured. The salt will leech out the meat’s moisture, while protecting it from harmful bacteria. Culatello. Pancetta vs Prosciutto . Culatello. Because pancetta is cured and not smoked, it is commonly substituted for guanciale in recipes. Speck is made from the same cut as prosciutto and is cured like prosciutto but then it is lightly smoked. Your email address will not be published. Guanciale vs Pancetta vs Prosciutto vs Bacon. Prosciutto (made from the back leg of the pig) or dry cured ham comes in two different … Culatello is a specialty ham that is made only within the Emilia-Romagna region of Italy. Lean cuts are from the back, while meatier cuts are taken from the side of the pig or the belly. Here’s a brief guide to guanciale vs pancetta vs bacon! It is never smoked. You can have prosciutto with pizza, pasta, with cantaloupe, on bread, or however you like. More often than not, I wake up thinking about what food to prepare, what wine to pair and finally how to present the meal. Lardo is a great guanciale alternative if you’re using it to render down the fat. It’s a real delicacy—a bit stronger than pancetta , with a fuller flavor. However, unlike bacon, pancetta is not smoked. 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. The word Guanciale comes from the Italian word guancia, meaning "cheek". Connoisseurs of Italian food may be well versed in various Italian ham types. What unites prosciutto, bresaola, and pancetta is that they are all cured meats. For instance, what is the difference between prosciutto di Parma and prosciutto di San Daniele? It is usually sold in very thin slices. The most famous traditional versions are prosciutto crudo di Parma and prosciutto crudo de San Daniele. Instead, it is salted and air cured, much like other Italian hams. It is packaged as thin slices of meat that are nearly transparent. Ah, the taste of guanciale vs. slab bacon. Like pancetta, prosciutto is also cured pork, but it does not have to be cooked. Prosciutto di San Daniele. Prosciutto is also cured but not smoked. 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. Speck is similar to prosciutto in that it is made from the hind legs of pigs. It’s no wonder we get them confused! Prosciutto is typically made from the hind leg of the pig (or wild boar) but it can also be made from other animals. 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. Prosciutto comes from the Latin word "perexsuctus," which means "deprived of water." This variety is a celebrated Italian ham that has been around for over 2,000 years. She owns her own content marketing agency, Wordsmyth Creative Content Marketing (, and she works with a number of small businesses to develop B2B content for their websites, social media accounts, and marketing materials. Prosciutto. 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. Lonza. The different parts of pig are known by their different names, two of which are Pancetta and Prosciutto. Capocollo, also known as Coppa or Capicola. Forms: It can be sliced to order at the deli counter or bought presliced in packages. The answer: yes – happily the Internet will connect you to countless sources for these products. When considering coppa vs. prosciutto, coppa is made from pork that is air cured and salted, whereas prosciutto is not always air cured. 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. 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. Depending on how it’s butchered sometimes it has the cheek sometimes not. 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. These pigs are fed fresh, local grains and the whey from certain cheese, including parmigiano. Guanciale translates to “Pillow”. I agree with nutcakes on this. Its color is pink and it is very salty. Guanciale’s texture is more delicate than pancetta and the flavor more powerful.