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Pork belly
Also called
🇲🇽Panceta de cerdo🇦🇷🇪🇸Panceta🇫🇷Poitrine de porc🇵🇹Entremeada🇧🇷Barriga de porco🇮🇹Pancia di maiale🇩🇪Schweinebauch🇮🇹Pancetta↗🇫🇷Lard fumé↗🇩🇪Bauchspeck↗
Rainer Zenz, CC BY-SA 3.0, via Wikimedia Commons — Schweinebauch-2.jpg
Pork belly is the boneless, fatty cut from the underside of the pig. It consists of alternating layers of fat and meat that render and crisp during cooking, creating extraordinarily rich flavor and contrasting textures. It is the source of bacon and pancetta when cured. When braised or slow-roasted it becomes silky and tender, and it is a star ingredient in East Asian cuisines.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Pork bellyprimary | |
| 🇬🇧United Kingdom | Pork belly | |
| 🇲🇽Mexico | Panceta de cerdo | |
| 🇦🇷Argentina | Panceta | |
| 🇫🇷France | Poitrine de porc | Source of lardons and poitrine fumée (smoked bacon) in France |
| 🇪🇸Spain | Panceta | |
| 🇵🇹Portugal | Entremeada | |
| 🇧🇷Brazil | Barriga de porco | |
| 🇮🇹Italy | Pancia di maiale | Cured belly with characteristic spice cure is 'pancetta'; fresh is 'pancia di maiale'. |
| 🇩🇪Germany | Schweinebauch |
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