585553 Tue Jan 06 09:00:30 -0800 2009 17 28 Kosher 0 4300501 I'd be interested in what people substitute in Italian recipes for pancetta. Many of us will have nothing to compare it to, but may have lots of experience otherwise. Tue Jan 06 09:00:30 -0800 2009 111601 Kosher Carnivore 1 4300819 I haven't tried it yet, but in Ellie Kreigers new book she has a recipe for Smoked Turkey Wrapped Asparagus. I think this type of recipe usually uses bacon or pancetta. You may want to try it. You can read the great reviews it got on the following web page. http://www.foodnetwork.com/recipes/healthy-appetite-with-ellie-krieger-/smoked-turkey-wrapped-asparagus-recipe/index.html You can also try going to the deli or butcher and purchasing Kosher Beef Fry. Tue Jan 06 10:26:02 -0800 2009 4300501 59484 sig 2 4300950 Smoked turkey or beef-fry is good when making a meat recipe. Sauteeing up some kalamata or similar olives is good when doing dairy. You remove the olives and leave the salty/flavorful oil. Tue Jan 06 10:57:24 -0800 2009 4300819 11825 hindyg 2 4301370 I've made this a few times and it always comes out really good. I've also wrapped the asparagus with pastrami. Tue Jan 06 12:54:38 -0800 2009 4300819 217807 cheesecake17 1 4301319 Litelife's soy "Smart 'Bacon" is actually pretty close. And it's pareve (OK), so you won't have to work around a number of recipes that also require dairy. Tue Jan 06 12:42:20 -0800 2009 4300501 107579 CloggieGirl 1 4301352 I just want to thank the original poster and everyone else. I have been wondering about this a lot lately and now have some good suggestions. Tue Jan 06 12:50:21 -0800 2009 4300501 163929 cappucino 2 4301636 Pancetta is cured but not smoked, so it's generally frowned upon to "replace" it with something smoked. I don't know what's cured on the kosher market, though, aside from sausages and salamis. Tue Jan 06 13:55:50 -0800 2009 4301352 12009 DeisCane 1 4302379 Thanks for all of the helpful suggestions and please keep them coming. And if GanEden is still posting I'd appreciate his thoughts as they are usually very helpful. Tue Jan 06 18:02:39 -0800 2009 4300501 111601 Kosher Carnivore 1 4302471 I cook a lot of Italian and although I have eaten my share of treyf, I choose not to sub for the pancetta - I skip it. In soups I add parmesan rind which adds that je ne sais quoi. In meat dishes sometimes I use kosher sausage or beef fry. Occasionally I heat a pan over high heat, add olive oil and just as it begins to smoke add a meaty mushroom variety. The mushrooms fry up crispy and when salted are lovely. Although none of these are a sub for pancetta, they add a little extra oomph and that fifth taste sensation - umami. Tue Jan 06 18:32:01 -0800 2009 4300501 121685 doc_k55 2 4303603 great post, doc. Wed Jan 07 07:44:03 -0800 2009 4302471 12009 DeisCane 2 4303937 Really helpful Doc. Wed Jan 07 09:16:11 -0800 2009 4302471 111601 Kosher Carnivore 3 4314492 Thanks for the positive feedback! Sat Jan 10 14:24:08 -0800 2009 4303937 121685 doc_k55 1 5068274 I've had a lot of luck with duck bresaola. It means taking a few weeks to let it cure, but once you start thinking of it as a kitchen staple, it just means that you keep a couple breasts hanging in the fridge, so there's always some ready. I used the recipe here: http://www.cuisine.com.au/recipe/homemade_duck_bresaola. It appeared to me that beef bresaola, which is more widely available at grocery stores, isn't fatty enough, but I haven't tried a comparison. Tue Sep 29 19:44:51 -0700 2009 4300501 1112976 JimmyT 1 5068658 One of the nice things about living in Israel is the availablility of things we never had kosher in the U.S. (I don't mean McDonald's or Pizza Hut). Kibbutz Tirat Tzvi has one of the leading factories for sausages and makes a kosher "pancetta" which, I believe, is made of beef. Wed Sep 30 02:03:17 -0700 2009 4300501 188431 lawmann 2 5068727 wow. good going. Wed Sep 30 04:09:05 -0700 2009 5068658 163929 cappucino 2 5069931 Is this avail in the US? Wed Sep 30 11:19:47 -0700 2009 5068658 217807 cheesecake17 1 5068979 Many will tell you smoked meats of various kinds. Pancetta is Italian bacon, but it is salt cured and not smoked. Therefore, a piece of fatty corned beef or other salt cured meat would probably be a better substitute, since it is not smoked. The thing is, corned beef uses various spices like cloves and ginger to provide that typical flavor of corned beef, so maybe a very cheap, more neutral corned beef would be better than a premium one with lots of flavor, because I don't think pancetta is spiced the same way. That comes from having never tasted it. Perhaps I'll ask Todd Aarons next time I see him, if I can remember. Wed Sep 30 06:45:50 -0700 2009 4300501 23013 ganeden 2 5069052 gan, As I recall, there is some overlap in the types of spices between corned beef and pancetta but the profile for pancetta is more like this: fennel, nutmeg, peppercorn, hot peppers and garlic. Wed Sep 30 07:12:11 -0700 2009 5068979 12009 DeisCane