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Pancetta substitutes

Pancetta is the traditional name in Italy. Elsewhere, butchers sell the same piece — or a close cousin — under a different name.

What to ask for
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Order one of these

Substitutes for Pancetta that can be delivered rather than hunted down at a counter.

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Italy

Guancialeapproximate

Both Italian cured pork products used to render fat as the base of pasta sauces; guanciale is jowl, pancetta is belly. Roman recipes specify guanciale; pancetta is a common substitute outside Italy.

France

Lard fuméclose substitute

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.

Germany

Bauchspeckclose substitute

Both cured European pork bellies — pancetta is dry-cured without smoke (Italian tradition), Bauchspeck is cold-smoked (German tradition). Different finishing.

United States

Pork bellyclose substitute

Same anatomical cut — pancetta is the salt-cured form of fresh pork belly. American bacon is the smoked-and-cured equivalent.

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