Talk:Pancetta

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</gallery>How long does it keep? —Preceding unsigned comment added by 66.108.19.219 (talk • contribs)

because it's cured, it should last somewhat indefinitely if kept under the correct conditions. Salamis can be kept a long time as well. Naysie 06:30, 24 March 2007 (UTC)

[edit] All'Amatriciana?

If you look up All'Amatriciana, it says guanciale is used, not pancetta. Also, I find it hard to believe that dishes with pancetta are given any common name. I think that should be removed, or at least revised. 72.78.19.122 02:10, 23 August 2007 (UTC)

Actually, traditional All'Amatriciana contains five ingredients - tomatoes, pancetta, pasta, pepperoncino, and pecorino romano. The inclusion of pancetta in a recipe does not make it All'Amatriciana.128.143.9.55 13:12, 26 September 2007 (UTC)

I agree, although in America, the reason pancetta is used is because guanciale is nearly impossible to find outside NYC. To me, All'Amatriciana is sort of the red version of carbonara, kind of like New England clam chowder vs. Manhattan style...72.78.6.187 21:44, 29 October 2007 (UTC)

I think there is some misunderstanding. For all I know, the rolled pancetta shown here is actually called coppata (in Italy - not in English speaking countries). I have always seen the pancetta as a slab of fat and meat; you cut thick slices and then you cube it to fry for sauces or to eat simply with bread. I almost forgot - I was born and raised in Italy... So I know what I am talking about (and my father always had some pancetta curing in the fridge). Guanciale is made in the same way as pancetta, but it is a different cut of meat. Gioland71 (talk) 01:45, 19 November 2007 (UTC)