Talk:Pancetta

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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)

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)

I disagree. I believe the "smoked pancetta" pictured is not coppata, but steccata. Coppata is rolled around another cut of meat, either coppa or loin. Steccata is folded and clamped tight between two pieces of wood. Smoked pancetta is actually something of a rarity in Italy, existing only in pockets in the far north. — Preceding unsigned comment added by 95.147.162.230 (talk) 23:06, 17 July 2018 (UTC)

Production, Ingredients, and Nutritional Value

Hello fellow Wiki editors:

We are a student team enrolled in an introductory food science class at UBC. We are working on a project to study the production of our choice of food - pancetta - and part of this project involves updating the wikipedia page with some of our newly learned knowledge. In particular, we are interested in contributing to/adding sections on the curing and preservation process, ingredients, nutritional value and health concerns, and regulations. We will post drafts of what we plan to add - please find all rough drafts on my sandbox. Any comments, questions, or general feedback is welcomed! Stephen.f.toast (talk) 22:39, 30 July 2019 (UTC)

Typo? Moulding or molding?

In the section Production Process, it says, "It is simultaneously exposed to cold smokes for desirable colours and flavours and to prevent moulding." I don't know anything about the process, but maybe someone who knows might know if it should be 'molding' (ie, getting moldy from mold forming)? UnderEducatedGeezer (talk) 00:33, 20 March 2023 (UTC)

Ok, I find out that's another British spelling difference, and yes, I realize it was British English before it was American English! And I did see the flavors and colors variations in that same sentence, but didn't think mold would also be different.UnderEducatedGeezer (talk) 02:50, 20 March 2023 (UTC)

Editorialising in the Health section

All the references are related to "red meats" in general. Seems like none relate to pancetta specifically. Therefore this whole paragraph has no place in this article as it is pure editiorialising. Tallard (talk) 05:35, 12 November 2023 (UTC)

I agree with the above comment. The section begins:

"Associated cancer risk is likely related to the presence of nitrosamines in processed meat products like pancetta."

The sentence has no reference and appears to be an editorialized conclusion. I placed a tag over the section. DonFB (talk) 10:08, 12 November 2023 (UTC)