What is Pork belly called in Mexico?

In Mexico, Pork belly is known as Panceta de cerdo.

What is Pork belly called in Argentina?

In Argentina, Pork belly is known as Panceta.

What is Pork belly called in France?

In France, Pork belly is known as Poitrine de porc.

What is Pork belly called in Spain?

In Spain, Pork belly is known as Panceta.

What is Pork belly called in Portugal?

In Portugal, Pork belly is known as Entremeada.

What is Pork belly called in Brazil?

In Brazil, Pork belly is known as Barriga de porco.

What is Pork belly called in Italy?

In Italy, Pork belly is known as Pancia di maiale.

What is Pork belly called in Germany?

In Germany, Pork belly is known as Schweinebauch.

What part of the pork does Pork belly come from?

Pork belly comes from the Belly section of the pork.

Pork belly

Pork · Belly

RoastBraiseCure

Also called

🇲🇽Panceta de cerdo🇦🇷🇪🇸Panceta🇫🇷Poitrine de porc🇵🇹Entremeada🇧🇷Barriga de porco🇮🇹Pancia di maiale🇩🇪Schweinebauch🇮🇹Pancetta↗🇫🇷Lard fumé↗🇩🇪Bauchspeck↗

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

Similar cuts

Spare ribsapproximate

Both come from the belly/underside of the pig and share rich fat content and flavour, but belly is boneless while spare ribs are bone-in from the same general area.

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Lardo di Colonnataapproximate

Adjacent primal — lardo is from the back fat (along the loin), pork belly is from the underside. Both are pork-fat cuts but anatomically distinct.

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Back baconapproximate

Anatomically adjacent — the streaky/fatty edge of a back-bacon rasher is from the pork belly (where US streaky bacon comes from). British back bacon combines both loin and belly in one rasher.

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