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Claudio’s Pancetta

Melanie Wong | Sep 27, 200310:41 PM

Two weeks ago as our cheesemobile drove through downtown Santa Rosa, I pointed out Traverso’s Market to Ciaogina and Steve as the place to buy house-cured pancetta and guanciale. Ciaogina scribbled a reminder in her notebook, so here’s a note on the pancetta to add to my posting on the guanciale.

It’s been more than a month since I cooked and consumed the pancetta, so not too many details. Unlike the firm fat of the guanciale, the stripes of fat in the pancetta were soft and much of it rendered when heated. Unsmoked, the cure of the pancetta had a pleasant tang and saltiness. This added a nice edge when sauteed with diced zucchini and minced garlic, contrasting with the vegetables’ natural sweetness. The mélange was tossed with pasta and cheese for a simple dinner.

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