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Jan 9, 2008 03:53 PM

kosher substitute for Pancetta?

Many great recipes call for the use of pancetta - which is a kind of bacon. It gives the food a smokey/salty flavor plus fat. I can't think of an ingredient to subsitute. Any thoughts?

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  1. For milchig meals, try morningstar farms bac'n strips. You can also try a liquid smoke.

    1. It's not the same as Pancetta but if you want a really good regular bacon substitute try Aaron's Beef Fry.

      5 Replies
      1. re: chuck

        I've used stuff like this too. Usually get mine cured by the butcher in Brooklyn. I've never had bacon (or pancetta) so don't know how great a sub it actually is, but it seems fine to me.

        1. re: doc_k55

          In Chicago Romanian cures their own Beef Fry as well - it is excellent! Aarons beef Fry also works in a pinch

          1. re: weinstein5

            Bresaola ("duck prosciuto") could theoretically be made kosher, though no one does that I know of. I've been tempted to try to cure my own. If I do, I'll post to this thread.

            1. re: aivri

              Bresaola is not duck prosciutto. It is air-cured beef.

              There is an Italian Jewish tradition of making goose prosciutto and I'm sure I've seen a recipe for it somewhere (Machlin or Goldstein's books, maybe?) but it's a pretty massive undertaking. Duck prosciutto is somewhat routinely made in France and is available in the States from D'Artagnan but I have no idea if there is a kosher version.

              1. re: rockycat

                You might try the smoked Aaron's dark meat turkey products (leg and thigh are available sometimes).

      2. thanks, all for your suggestions. It sounds like the Aaron's beef fry would be closest (for fleishig dishes)as fat is an important component.

        1. Kosher Duck slab bacon cut into small cubes. Should come close. Not sure where to get it but I believe it exists. Talk to your butcher.

          1. keep in mind that as long as you are using the "pancetta" in a recipe, the fat content can be easily substituted by any fat of your choice. As can the salt factor. I think you need to concentrate on the overall flavor profile. My choice "raw" would be rubashkin's turkey pastrami, sliced paper thin. Have it sliced thicker for cooking applications, and if you can throw it on a grill first, that will intensify the smokiness.