Both cured European pork bellies, but pancetta is dry-cured without smoke (Italian tradition), while lard fumé is cold-smoked (French tradition). Different finishing techniques, same cut.
Translation takeaway
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
Keep Lard fumé and Pancetta together in your notebook.
Names by country
| Country | Lard fumé | Pancetta |
|---|---|---|
| 🇺🇸United States | — | Pancetta |
| 🇬🇧United Kingdom | — | Pancetta |
| 🇫🇷France | Lard fumé | Pancetta |
| 🇪🇸Spain | Panceta ahumada | Pancetta |
| 🇦🇷Argentina | — | Pancetta |
| 🇲🇽Mexico | — | Pancetta |
| 🇵🇹Portugal | Toucinho fumado | Pancetta |
| 🇧🇷Brazil | — | Pancetta |
| 🇮🇹Italy | Pancetta affumicata | Pancetta |
| 🇩🇪Germany | Räucherspeck | Pancetta |