Panchetta is Italian Bacon, of sorts. Both American Bacon and Italian Pancetta are pork, usually from the pork belly section. Typically both have been cured (while some bacon is sold uncured). Bacon is cured in salt, either in a brine or packed in salt. It is then aged by drying the meat, be it dried in cold air for weeks or even months, or smoked (my favorite kind of bacon). Pancetta can also be cured in simple salt, but seasonings and other aromatics are often added to the curing process to infuse Pancetta with its distinctly Italian flavors. While this recipe can be made using Bacon, depending upon the type of bacon, the flavor will vary.
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