Prosciutto and Pancetta

Print this recipe

These flavorful cured meats from Italy are primarily used as seasoning. Both are available in most specialty food stores and in many supermarkets nationwide.

Prosciutto is dry-cured, unsmoked ham that is slightly sweet, mildly spicy, and much less salty than dry-cured American country hams. It does not have to be cooked before eating. Prosciutto is good to have on hand to flavor salads, pasta, scrambled eggs, and baked potatoes or to layer on sandwiches. Prosciutto is available in vacuum-packed packages, which can be refrigerated for several weeks or frozen up to 6 months.

Pancetta—also known as Italian bacon—is salted, flavored with black pepper and garlic, then rolled up and pressed into a log shape. It is then cured, but not smoked, and should be cooked before eating. Most often, it is thinly sliced and sautéed until the edges are crispy and golden brown. Pancetta keeps well refrigerated; or cut it into small pieces and cover with plastic wrap. Pancetta will freeze up to 6 months. When ready to use, partially defrost the pancetta, then slice it; it's easier to slice thinly when it's partially frozen.