Salty, fatty, savory, meaty, and delicious any time of day, cured pork is a special ingredient that carnivores adore. "The aroma of fresh cured meats can't be denied," says Peter Parrota of Calabria Pork Store, a renowned butcher shop in the Bronx, N.Y. "You know you are getting something great when you smell the aroma and the spices that have been working together, curing for weeks on end."
Popular cured pork products include bacon, pancetta, guanciale, prosciutto, and lardo. Here are the key differences between them, plus how to use them in your cooking.
There's nothing like the smell of crispy bacon strips on a Sunday morning. Whether you serve bacon with pancakes and eggs, layered on top of a cheeseburger, or wrapped around meatloaf, it certainly adds savory, fatty flavor to the meal. Bacon comes from the belly of the pig and is priced moderately compared to other cured pork products, says Parrota.
Some types of bacon are uncured, some are cured with salt and artificial nitrates, and some are smoked over applewood or hickory wood chips. While it excels as a simple side at breakfast and a standout addition to a sandwich, such as our Cabbage-and-Bacon Sandwiches or Chicken-Salad Club Roll, don't overlook bacon as a salad ingredient, like in our Corn-and-Avocado Salad with Goddess Dressing.
A staple Italian ingredient, guanciale (which translates to pig cheek) is generally very fatty and less meaty than bacon or pancetta, because it comes from the jowl of the pig. It's also the least expensive of the three.
Guanciale is typically cured with salt, pepper, sage, rosemary, and garlic, then aged for several months to further develop its flavor. You can find it in specialty grocery stores, butcher shops, and Italian markets. Try cooking with guanciale in this recipe for homemade Ricotta Raviolo with Garlicky Greens, or use it in Italian classics like Pasta Carbonara and Bucatini All'Amatriciana.
Pancetta
Pancetta, which also originated in Italy, comes from the belly of the pig, and is more expensive than bacon or guanciale because the curing process is time-intensive. It is typically cured in a salt brine for a few days before being seasoned with spices and herbs to infuse the meat with even more flavor, explains Parotta. While you can find smoked pancetta, most pancetta is not smoked. Pancetta is typically sold pre-diced or rolled. It's a key ingredient in our recipe for Grandma's Bolognese, and our Porchetta-Style Roast Pork. We also like to use it stuffing for the holidays and even this classic creamy Clam Chowder.
Prosciutto
What's a grazing board without an elegant display of paper-thin slices of salty prosciutto? This pork product, which comes from the hind leg of a pig, can be cured anywhere from a few months to a few years. While bacon, pancetta, and guanciale are usually cooked, prosciutto is generally eaten as is. Of course, there are many inspired ways to use prosciutto beyond as an appetizer. Toss it with rigatoni in this Prosciutto Carbonara with Spinach, wrap it around thinly pressed chicken breasts for our Chicken Saltimbocca with Sage, layer it on top of this Asparagus-and-Potato Gratin, or press it in a sandwich, such as these Spicy Turkey Medianoches.
Lardo
This cured pork product is made from a slab of pork fat from the back of the pig. It's salt-cured and seasoned with herbs such as rosemary, garlic, and oregano and has a melt-in-your-mouth fatty flavor that is buttery and so flavorful. Lardo is not as easy to find as these other cured pork products; check with a local Italian grocery store or cheese shop to see if they sell this unique, delectable food.
So much so that bacon in the USA is only cured pork belly any other cuts are called something else and rare. Guanciale and pancetta are both styles of bacon. Guanciale is jowl bacon, pancetta is belly bacon. What makes them different from typical american style bacon is that they are dried as well as being salt cured.
As mentioned above, prosciutto is made not from pork belly, as with pancetta and bacon, but the hind leg of the pig. The leg is cleaned, salted heavily, and left for weeks to air dry in a cool place. This ensures that all moisture is removed, making it impossible for bacteria to form (hence why it's edible raw).
Prosciutto is air-dried rather than cured with salt, like pancetta and guanciale. It is typically made from the hind leg of the pig, resulting in a delicate and thinly sliced meat with a unique texture and flavour.
As a result, it's easy to think the two pork products are completely interchangeable. However, pancetta takes on a distinct thin slicing and spiced seasoning, which lends it a distinct character from the more fat-focused lardons.
When compared to bacon though, which is notorious for being unhealthy, prosciutto has a few notable nutritional improvements that make it a healthier swap. Compared side-by-side, prosciutto is a definite healthier option. Lower in calories and fat than bacon, in moderation it makes for a flavorful ingredient option.
What can I use instead of pancetta? Bacon is the best substitute for adding flavour to soups, stews, pasta and salads. For charcuterie or wrapping meats or poultry, prosciutto is your next best option.
Guanciale has a particular affinity with fish, various legumes, and dark green vegetables. The U.S. Food and Drug Administration banned the importation of guanciale and other cured meats from Italy from the 1970s until 2013, concerned that they might carry swine vesicular disease.
Prosciutto is very different from either bacon or pancetta, but we think it gets confusing because the words prosciutto and pancetta can sound similar to our non-Italian ears! Prosciutto is made from the hind leg of a pig (ie, the ham), and outside Italy, calling it prosciutto indicates a ham that has been cured.
Pancetta is a well-known and widespread cured meat in Italy, produced in various areas of the peninsula. Whereas guanciale, definitely harder to find, is more expensive, but also more highly prized than pancetta.
Lardons are 1/4-inch thick pieces of bacon cut from a thick slab that are typically cooked until crisp. Commonly used in French cooking, lardons add flavor and texture to a variety of dishes, from salads and quiches to stews, potatoes, and vegetable dishes.
Bacon chops, sometimes called bacon steaks, are thick cut chops, which are taken from whole bacon loins. In other words, a bacon chop is basically a super thick cut rasher of bacon. It comes from exactly the same place, and is produced the same way, as the back bacon you put on your sandwich, it's just, well, thicker.
Pancetta is dry-cured and fully aged, so it can be thinly sliced and eaten raw. You can also cook thin slices the same way you cook bacon in a pan if you want to eat alongside eggs with toast. Dicing and slowly rendering the fat out of it is a common way to start many recipes.
If you're looking for a more affordable, easily accessible option in the U.S., pancetta can absolutely work as a substitute. You won't get the most traditional version of the dish, of course, but you will get similar flavors and textures.
It's made with spaghetti, eggs, cheese, and cured pork. But let me tell you, the key to a true carbonara is the use of guanciale, not pancetta. You see, guanciale is made from the jowl of the pig, which is a less lean cut of meat compared to the belly.
Guanciale can be eaten raw by cutting them into thin slices. Moreover, they can be cut into cubes or triangles (depending on the shape) and cooked in a frying pan for eating. Still, guanciale is mainly used differently than bacon. Rather than a stand-alone meat dish, guanciale is used as an ingredient in other dishes.
Guanciale doesn't have the same name-recognition as other Italian meats—after all, it wasn't legal in the U.S. from 1970 until 2013. Despite flying under the radar, guanciale is an absolutely essential ingredient in Italian cuisine. (If it's not in your carbonara, you're making it wrong.)
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