Toni Lydecker's Tavola Talk Blog

Hog Wild over Pancetta and Guanciale

There’s nothing like pork fat to give a delicious push to soups, sauces, pasta, beans, or whatever else you’re making. In Italian cooking that comes most commonly from pancetta, unsmoked pork belly (the same cut used for bacon) typically seasoned with spices such as black pepper and cloves, then rolled into a cylindrical shape and [...]

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Sat, October 20 2012 » Meat, Pasta » No Comments