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Road test of the Ferrari Pancetta

Bryan Harrell | Jul 29, 200305:03 PM

A purchase of smoked pancetta at A.G. Ferrari earlier this month got my wife and I shakin' with the bacon. Our most recent purchase was a Lucca on Valencia and 22nd, but I couldn't resist using "Ferrari Pancetta" in the subject line.
We got a pound of the unsmoked stuff, made by Molinari, for $10 and had half sliced thick for breakfast and BLT applications, and the other half sliced thin in order to wrap around raw sea scallops and barbecue (details later).

This pancetta passed the BLT test with flying colors. Since it comes rolled, the slices are round curls of bacon strips. When you fry them, they unwind a bit, but still retain their circular shape. Naturally, we thought of bagels (oy the treyf irony) instead of white bread. The circles of bacon fit perfectly on the bagel, along with lettuce, fresh tomato slices, and mayo (my wife) and mustard (me). The extra saltiness and herbed/spiced nature of the bacon came through superbly in what ended up being a BPTonB, an abbreviation which seems to belong in an arcane personals ad.


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