1528:
108:
1950:
31:
526:
283:
1527:
650:
664:
85:
100:
406:
After salting and brining, the pork is rolled, with layers of fat on the outside surrounding a meaty core. The rolled pork is then tightly packed into nettings or other fibrous casings. Rolling produces the pancetta's distinctive shape, while the casing prevents case hardening in the latter stages of
1340:
Commission
Implementing Regulation (EU) 2015/1286 of 23 July 2015 approving non-minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Pancetta di Calabria
628:
433:
Pancetta is preserved by curing. Curing is done using a spice and salt mixture containing nitrates or nitrites, which act to extend the shelf life of cured meats. Nitrates help remove excess moisture from the pork, decreasing
1320:
624:, hormones are not allowed in hogs or poultry raised for food. Pork or poultry sold in the U.S. must be labelled as hormone-free and include a statement saying that federal regulations prohibit the use of hormones.
593:
are naturally-occurring compounds found in meats. Nitrosamines are often formed in high temperatures, like those required to produce bacon, one processed meat in which nitrosamines have been consistently found.
589:
formed by the reaction of nitrites and amines. Nitrites are added during processing to act as preservatives and as antibacterial agents against clostridium botulinum, the toxin that causes botulism.
446:, as well as imparting desirable flavour and colour. Nitrates are said to act like time-released nitrites and are used in pancetta products that require longer periods of curing and drying.
613:
Under
Canadian regulations (C.R.C., Annex C.2), a cured meat product like pancetta is an edible meat product prepared with salt with at least 100 ppm of sodium nitrate or potassium nitrate.
1295:
460:
Pancetta kept in its original packaging can be stored for up to 12 months. After opening, it has a shelf life of around 2–3 weeks in the refrigerator and up to 3 months in the freezer.
1247:"Epidemiological Trends Strongly Suggest Exposures as Etiologic Agents in the Pathogenesis of Sporadic Alzheimer's Disease, Diabetes Mellitus, and Non-Alcoholic Steatohepatitis"
480:. One serving comprises between 15 and 22 percent of the accepted daily value of fats. Despite its high portion of daily fat value, pancetta has a lower fat content than other
1149:
Domingo, José L.; Nadal, Martí (July 2017). "Carcinogenicity of consumption of red meat and processed meat: A review of scientific news since the IARC decision".
1062:
Lešić, Tina; Krešić, Greta; Koprivnjak, Olivera; Kovečević, Dragan; Gross - Bošković, Andrea; Sokolić, Darja; Jurković, Martina; Pleadin, Jelka (2016).
438:
and limiting available free water for the growth of spoilage-causing and pathogenic microorganisms. Sodium nitrites are used to prevent the growth of
1714:
845:
621:
491:
is reported to be the second largest source of dietary sodium consumption, with bacon products leading processed pork products in sodium content.
814:
724:
1085:
Pretorius, Beulah; Schönfeldt, Hettie C. (January 2018). "The contribution of processed pork meat products to total salt intake in the diet".
1204:
837:
806:
933:
1435:
205:
is often used chopped as an ingredient in many recipes or cut in thick strips, that are usually eaten grilled. There is also a version of
1920:
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880:
568:
366:
1861:
1380:
1584:
304:
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319:
1913:
1841:
383:
for 10–14 days in a low-temperature and high-humidity environment. The brine is usually composed of salt, nitrite,
293:
1876:
300:
222:
The rolled type is typical of northern Italy, while the flattened type is typical of central and southern Italy.
1609:
539:
449:
Other constituents of the spice mixture also act to preserve the shelf life of pancetta—black pepper acts as an
326:
1989:
414:
facilitated by exposure to a warm environment of 22–24 °C for 24 to 36 hours. It is simultaneously exposed to
905:
1629:
1220:
1851:
598:
443:
333:
1040:
1979:
439:
1709:
1536:
963:
315:
88:
1131:
988:
732:
1984:
1885:
1659:
1654:
1619:
1544:
1373:
677:
1892:
1624:
1589:
764:
469:
250:
1779:
1066:. Croatian Society of Food Technologists, Biotechnologists and Nutritionists. pp. 138–144.
941:
107:
1749:
1704:
1614:
1554:
1549:
1276:
1200:
1166:
1112:
1067:
886:
876:
783:
415:
1934:
1906:
1724:
1507:
1492:
1266:
1258:
1192:
1158:
1102:
1094:
421:
Finally, the smoked pork is held at 12–14 °C and 72–75% relative humidity for 3–4 weeks for
411:
136:
1999:
1774:
1569:
1564:
1245:
de la Monte, Suzanne M.; Neusner, Alexander; Chu, Jennifer; Lawton, Margot (1 July 2009).
1759:
1679:
1974:
1953:
1899:
1764:
1664:
1574:
1512:
1366:
1271:
1246:
488:
435:
266:
262:
141:
1338:
340:
1994:
1968:
1927:
1856:
1795:
1729:
1699:
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1457:
1196:
499:
1016:
1815:
1810:
1769:
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1634:
1502:
1447:
1098:
655:
550:
495:
392:
388:
30:
1296:"Annex C: Use of Phosphate Salts and Nitrites in the Preparation of Meat Products"
1064:
Estimation of dietary fat intake via the consumption of traditional meat products
1866:
1836:
1805:
1739:
1517:
1477:
1415:
669:
582:
477:
454:
422:
282:
1846:
1831:
1800:
1689:
1639:
1599:
1579:
1559:
1467:
1405:
1162:
755:
699:
645:
586:
502:. These values can vary depending on processing, curing, and cooking methods.
487:
A single serving of pancetta contains around 540 mg of sodium. Consumption of
450:
379:
The pork belly skin is removed before the pork is salted and held in a tub of
166:
144:
54:
1071:
890:
787:
1719:
1684:
1594:
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1472:
1425:
687:
384:
211:
198:
174:
170:
116:
1649:
1280:
1170:
1116:
425:. The resulting pancetta retains approximately 70% of its original weight.
1262:
84:
632:
602:
511:
400:
627:
In the
European Union, the labelling of pancetta is regulated under the
241:
Most pancetta products are made using pork belly brined in a mixture of
1754:
1744:
1694:
1669:
1420:
396:
307: in this section. Unsourced material may be challenged and removed.
246:
1107:
778:
Carnacina, Luigi; Veronelli, Luigi (1977). "Vol. 2, Italia
Centrale".
663:
1734:
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1442:
1294:
Government of Canada, Canadian Food
Inspection Agency (6 June 2013).
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44:
702:– Italian dry-cured ham that is thinly sliced and served uncooked
515:
242:
197:, salted, is mainly cut in thin slices and eaten raw as part of
64:
1362:
153:. In Italy, it is often used to add depth to soups and pastas.
1604:
1017:"Mastro® Pancetta – Mastro® San Daniele® Charcuterie Products"
601:
and other neurodegenerative diseases, as well as type 1 and 2
519:
473:
276:
581:
Associated cancer risk is likely related to the presence of
418:
for desirable colours and flavours and to prevent moulding.
585:
in processed meat products like pancetta. Nitrosamines are
767:
from the original on 12 December 2021 – via YouTube.
546:
1358:
631:
regime. Only pancetta produced in the
Italian region of
873:
Meat products handbook practical science and technology
468:
One 30-g serving of pancetta contains around 5.0 g of
597:
Nitrosamines have also been shown to play a part in
169:, sliced thin and eaten raw. It can also be used in
1875:
1824:
1788:
1535:
1396:
989:"How Long Food Can Be Frozen and Stored in Freezer"
60:
50:
40:
410:Following rolling and packing, the pork undergoes
968:B.RE and Sons: Specialty Meats, Ham & Bacon
696:– Italian cured and seasoned strips of pig fat
165:). In Italy, pancetta is commonly served as a
1374:
225:While most pancetta is salt-cured and dried,
177:is generally regarded as more traditional).
8:
201:or simply as a component of a sandwich; the
21:
1189:Encyclopedia of Food Sciences and Nutrition
1381:
1367:
1359:
549:. Please do not remove this message until
114:prepared with sliced rolled pancetta with
29:
20:
1270:
1106:
934:"Recipe: How to Make Pancetta Arrotolata"
718:
716:
569:Learn how and when to remove this message
367:Learn how and when to remove this message
161:For cooking, it is often cut into cubes (
1715:Peanut butter, banana and bacon sandwich
545:Relevant discussion may be found on the
185:The two basic types of pancetta are the
712:
453:, and sodium erythorbate is used as an
1187:Scanlan, R.A. (2003). "Nitrosamines".
1136:The Nature of Things with David Suzuki
1182:
1180:
1035:
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229:is salt-cured and smoked, similar to
135:
16:Italian bacon made of pork belly meat
7:
928:
926:
866:
864:
305:adding citations to reliable sources
215:is added in the center of the roll (
147:meat product in a category known as
1921:Everything Tastes Better with Bacon
494:Pancetta contains trace amounts of
618:Food Safety and Inspection Service
14:
1321:"Meat and Poultry Labeling Terms"
940:. 17 January 2014. Archived from
906:"A Lesson in Cured Italian Meats"
1949:
1948:
1526:
662:
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616:In the United States, under the
524:
281:
83:
1862:J&D's Down Home Enterprises
629:protected designation of origin
292:needs additional citations for
61:Ingredients generally used
39:
1585:Bacon, egg and cheese sandwich
1251:Journal of Alzheimer's Disease
1225:Office for Science and Society
1197:10.1016/B0-12-227055-X/00831-2
1099:10.1016/j.foodchem.2016.11.078
512:Red meat § Health effects
1:
794:La Buona Vera Cucina Italiana
249:, spices and spice extracts,
1151:Food and Chemical Toxicology
1132:"Backgrounder: Nitrosamines"
690:– Italian cured meat product
1436:Vallée d'Aoste Lard d'Arnad
780:La cucina Rustica Regionale
551:conditions to do so are met
429:Preservation and shelf life
2018:
1842:Blue Ribbon Bacon Festival
760:– Bucatini all'amatriciana
509:
1944:
1524:
1163:10.1016/j.fct.2017.04.028
875:. Woodhead. p. 444.
871:Feiner, Gerhard. (2010).
440:botulism-causing bacteria
403:, and sometimes nitrate.
78:
28:
1041:"Diced Uncured Pancetta"
407:the production process.
1914:Don't Forget the Bacon!
1630:Chocolate-covered bacon
1852:Flitch of bacon custom
1191:. pp. 4142–4147.
587:carcinogenic compounds
444:listeria monocytogenes
125:
104:
35:Rolled smoked pancetta
1263:10.3233/JAD-2009-1070
637:pancetta di Calabria.
110:
102:
1710:Oysters en brochette
1300:www.inspection.gc.ca
840:Pancetta di Calabria
301:improve this article
137:[panˈtʃetta]
1886:Bacon: A Love Story
1655:Devils on horseback
1620:Chicken fried bacon
1610:Brændende kærlighed
1545:Angels on horseback
1397:Cuts, varieties and
944:on 30 December 2022
848:on 26 November 2015
809:Pancetta Piacentina
758:Two Greedy Italians
727:pancetta affumicata
678:List of dried foods
635:may be labelled as
538:of this section is
412:enzymatic reactions
227:pancetta affumicata
163:cubetti di pancetta
89:Media: Pancetta
25:
1893:The Bacon Cookbook
1590:Bacon-wrapped food
904:Matuszak, Ashley.
516:Meat § Health
476:, and 20–25 mg of
273:Production process
251:sodium erythorbate
126:
105:
1962:
1961:
1750:Seven-layer salad
1705:Maple bacon donut
1615:Carniolan sausage
1555:Bacon and egg pie
1550:Bacon and cabbage
1206:978-0-12-227055-0
792:republication of
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464:Nutritional value
387:, spices such as
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2007:
1952:
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1935:Seduced by Bacon
1907:The BLT Cookbook
1725:Pigs in blankets
1660:Fool's Gold Loaf
1530:
1508:Vegetarian bacon
1399:similar products
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844:. Archived from
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813:. Archived from
803:
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763:. 29 July 2014.
752:
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731:. Archived from
723:Andrea Tibaldi.
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217:pancetta coppata
173:pasta (although
139:
134:
122:pancetta coppata
87:
51:Main ingredients
33:
26:
24:
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2016:
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1990:Italian cuisine
1965:
1964:
1963:
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1940:
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1775:Tatws Pum Munud
1570:Bacon Explosion
1565:Bacon ice cream
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1021:
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1007:
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993:The Spruce Eats
987:
986:
982:
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970:
962:
961:
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947:
945:
938:Our Daily Brine
932:
931:
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735:on 12 July 2017
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489:processed meats
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239:
189:('rolled') and
183:
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103:Rolled pancetta
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41:Place of origin
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22:
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1665:Full breakfast
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1627:
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1575:Bacon sandwich
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1523:
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1513:Wiltshire cure
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1363:
1355:
1354:
1344:, 28 July 2015
1330:
1312:
1286:
1257:(3): 519–529.
1237:
1221:"Nitrosamines"
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1087:Food Chemistry
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817:on 8 June 2016
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267:sodium nitrite
263:sodium nitrate
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193:('flat'). The
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1928:I Love Bacon!
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1458:Peameal bacon
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290:This section
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1980:Cuts of pork
1933:
1926:
1919:
1912:
1905:
1898:
1891:
1884:
1816:Mitch Morgan
1811:BLT cocktail
1780:Túrós csusza
1680:Hoppin' John
1675:Hangtown fry
1635:Clams casino
1503:Turkey bacon
1452:
1346:, retrieved
1339:
1333:
1324:
1315:
1303:. Retrieved
1299:
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1228:. Retrieved
1224:
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1135:
1125:
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1057:
1045:. Retrieved
1020:. Retrieved
996:. Retrieved
992:
983:
971:. Retrieved
967:
958:
946:. Retrieved
942:the original
937:
913:. Retrieved
909:
899:
872:
850:. Retrieved
846:the original
839:
832:
819:. Retrieved
815:the original
808:
801:
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773:
759:
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737:. Retrieved
733:the original
726:
656:Italy portal
636:
626:
615:
612:
596:
583:nitrosamines
580:
565:
556:
534:
493:
486:
472:, 11.0 g of
467:
459:
448:
432:
420:
409:
405:
389:black pepper
378:
363:
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337:
330:
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311:
299:Please help
294:verification
291:
240:
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162:
160:
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18:
1867:T. A. Denny
1837:Bacon mania
1806:Bacon vodka
1765:Stegt flæsk
1740:Samgyeopsal
1518:Zeeuws spek
1416:Bacon Grill
1157:: 256–261.
1093:: 139–145.
910:The Pioneer
782:. Rizzoli.
670:Food portal
609:Regulations
599:Alzheimer's
478:cholesterol
455:antioxidant
416:cold smokes
357:August 2021
237:Ingredients
209:, to which
167:sliced meat
1985:Dried meat
1969:Categories
1847:Danger dog
1832:Bacon Bowl
1801:Bacon soda
1690:Jambonette
1640:Cobb salad
1600:Baconnaise
1580:Bacon soup
1560:Bacon cake
1468:Pork belly
1463:Petit salé
1411:Bacon bits
1406:Back bacon
1108:2263/62969
964:"Pancetta"
852:16 October
821:16 October
739:27 October
707:References
700:Prosciutto
536:neutrality
451:antibiotic
395:, garlic,
327:newspapers
316:"Pancetta"
207:arrotolata
195:arrotolata
187:arrotolata
145:pork belly
142:salt-cured
55:Pork belly
1760:Speķrauši
1720:Pig candy
1685:Hot Brown
1595:Baconator
1483:Salt pork
1473:Pork jowl
1426:Guanciale
1325:USDA FSIS
1072:985203408
891:939134636
788:797623404
688:Guanciale
547:talk page
385:ascorbate
265:, and/or
199:antipasti
175:guanciale
171:carbonara
1954:Category
1493:Szalonna
1453:Pancetta
1348:7 August
1305:6 August
1281:19363256
1230:6 August
1171:28450127
1117:28867084
1047:6 August
1022:6 August
998:7 August
973:7 August
948:6 August
915:6 August
765:Archived
725:"Bacon (
642:See also
633:Calabria
603:diabetes
540:disputed
401:rosemary
247:dextrose
212:capicola
133:Italian:
129:Pancetta
117:capicola
23:Pancetta
1755:Slavink
1695:Kugelis
1670:Garbure
1625:Chivito
1421:Fatback
1272:4551511
838:"DOP –
807:"DOP –
796:, 1966.
620:of the
498:and no
470:protein
397:juniper
341:scholar
140:) is a
2000:Salumi
1825:Topics
1789:Drinks
1770:Sundae
1735:Rumaki
1650:Čvarci
1645:Coddle
1537:Dishes
1498:Tocino
1443:Lardon
1341:(PDO))
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879:
786:
591:Amines
514:, and
423:drying
399:, and
393:chilli
343:
336:
329:
322:
314:
255:garlic
150:salume
82:
73:spices
1975:Bacon
1877:Books
1488:Speck
1448:Macon
1431:Lardo
1390:Bacon
1130:CBC.
694:Lardo
683:Bacon
381:brine
348:JSTOR
334:books
259:sugar
231:bacon
203:stesa
191:stesa
181:Types
112:Pizza
69:sugar
45:Italy
1995:Pork
1745:Se'i
1478:Salo
1350:2019
1307:2019
1277:PMID
1232:2019
1201:ISBN
1167:PMID
1113:PMID
1068:OCLC
1049:2019
1024:2019
1000:2019
975:2019
950:2019
917:2019
887:OCLC
877:ISBN
854:2013
823:2013
784:OCLC
741:2016
622:USDA
533:The
442:and
320:news
243:salt
157:Uses
65:Salt
1605:BLT
1267:PMC
1259:doi
1193:doi
1159:doi
1155:105
1103:hdl
1095:doi
1091:238
474:fat
303:by
219:).
1971::
1323:.
1298:.
1275:.
1265:.
1255:17
1253:.
1249:.
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