CarneAtlas

Lard fumévsPancetta

pork · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

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.

Lard fumé
Pork · Belly

French smoked pork belly — the source of *lardons* (the diced cured-pork batons that thread through coq au vin, salade lyonnaise, quiche Lorraine, tartiflette, and a dozen other…

HeadBladeArm ShoulderLoinLegRibsBellyHock
Full details →
Pancetta
Pork · Belly

Italian cured pork belly, salt-cured with black pepper, juniper, garlic, and other spices for two to three months. Two main forms: pancetta tesa (flat, like American bacon, but…

HeadBladeArm ShoulderLoinLegRibsBellyHock
Full details →

Names by country

CountryLard fuméPancetta
🇺🇸United States—Pancetta
🇬🇧United Kingdom—Pancetta
🇫🇷FranceLard fuméPancetta
🇪🇸Spain—Pancetta
🇦🇷Argentina—Pancetta
🇲🇽Mexico—Pancetta
🇵🇹Portugal—Pancetta
🇧🇷Brazil—Pancetta
🇮🇹Italy—Pancetta
🇩🇪Germany—Pancetta

Shop

Source this cut

Books

Equipment

Affiliate links — CarneAtlas may earn a commission at no extra cost to you.