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Pancetta
£14.50
The term Greek pancetta (πανσÎτα, panseta) refers to a fresh cut of pork belly rather than the Italian-style salt-cured meat. In Greece, this thick, fatty cut of meat is most often grilled, roasted, or used in stews, but can also be sold cured.Â
Preparation and texture
Unlike the classic Italian cured pancetta, which is not typically smoked, Greek pancetta is a versatile cut of fresh meat.
- Fresh:Â It is a thick, fatty, and flavorful cut of fresh pork belly, often sold with or without the bone.
- Cured:Â It can also be found cured, but it is not as common as the fresh version.
- Textural variety: When cooked on a grill (sta karvouna), the multiple layers of fat, meat, and skin provide a combination of textures—the skin can become crispy and crackling, while the meat remains tender and juicy.Â
Culinary uses
- Grilling:Â This is one of the most popular and simple ways to prepare Greek pancetta. The fat renders off during grilling, leaving a flavorful, tender meat that is often seasoned with lemon juice, sea salt, and Greek oregano.
- Serving:Â Grilled pancetta is traditionally served with slices of rustic bread to soak up the juices, or alongside Greek fries and a salad.
- Stews and casseroles:Â The high fat content makes it ideal for slow cooking methods in stews and casseroles, where it adds a rich, savory flavor to the dish.
- Stuffing:Â It can also be deboned and rolled for stuffing.
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