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Pancetta is often described as “Italian style bacon,” and is used by many chefs as a flavoring in sauces and soups. There is some truth to that description, but some important differences from our bacon too. We make our Pancetta from the same pork cut as our Sunday Bacon, but the preparation is entirely different. We rub the pork belly (don't worry, it's not ticklish) with sea salt and seasonings at various times throughout a 3-month drying period, giving it a much different flavor than traditional bacon.
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