Pancetta - Do you prefer more fat or less fat on a slice/piece?
I'm not a particular lover of pork, although so many recipes do call for pancetta. Maybe it would be helpful (for me - and maybe others) to get a little better understanding of what pancetta to purchase.
I'm wondering if
1) there is a brand of pancetta that a person prefers for all recipes, regardless of the amount of fat (and then trims too much fat? or uses more fat from that piece).
2) one brand of pancetta that a person likes 'less' fat included - to use in certain receipes.
3) one brand of pancetta that a person likes 'more' fat included - to use in certain recipes.
Hoping for some answers so that I can use this product that is so prevalent in many ethnic recipes. Thanks. (I can't even remember the last time I've seen a chartcuterie/butcher shop.)
Since I almost always use it in small amounts, I don't worry too much about the fat-to-meat ratio; it's usually more about getting an extra layer of flavor. I guess if I'm using it for pasta, esp. carbonara, I'd prefer a meatier bit. But I don't know it by brand. I always buy a good-sized piece from an Italian grocery and keep it in the freezer and cut off what I need when necessary as it's much more economical that way.
I love the stuff, though--a little delivers a lot of flavor.
I've never bought it, or even seen it, in a package, since I always buy it by the slices from an Italian store. But the rolled pancetta that I most often buy looks almost identical to that shown in your package. Some Italian markets also will sell house-cured slab pancetta, often coated with peperoncino and other spices. That might be a tad less fatty.