Pancetta

Once opened, wrap tightly in plastic wrap or place in an airtight container. Unopened pancetta can last longer, check packaging dates. For longer storage, it can be frozen.

Dice or cut pancetta into lardons (small strips) before cooking.

Render the fat slowly over medium-low heat until crisp, then use the rendered fat for cooking other ingredients.

Add it to pasta sauces, soups, stews, or salads for a salty, savory depth.

It can be eaten raw in thin slices, but is often cooked until crisp.

Pasta dishes (carbonara, amatriciana)

Legumes (lentils, beans)

Soups and stews

Salads

Eggs

Sturdy greens (kale, spinach)

Cooking pancetta over too high heat, which can burn it before the fat renders.

Discarding the flavorful rendered fat – use it to sauté vegetables or build sauces.