Pancetta Arrotolata is made from pork belly, just like bacon. However, it’s not smoked, but brined and then rubbed with black pepper and coriander. Once seasoned, the pancetta-to-be gets rolled; ‘arrotolata’ is Italian for ‘rolled’. The big, fat roll is then placed into a net and hung to dry for 2 weeks.
Like Pancetta tesa or flat Pancetta, Cochon Butcher’s Arrotolata can be used as an alternative to bacon. Where bacon lends food its smoky, salty flavors, pancetta – the flat as well as the rolled – brings herbal and peppery flavors to the table.
Salumiere Kris makes a simple Spaghetti Carbonara with it – “the original one”. Cook Spaghetti ‘al dente’ and toss the pasta with egg yolks, pecorino cheese and lightly fried, diced pancetta. Or fry up thinly sliced Arrotolata and serve it with scrambled eggs and biscuits for breakfast. How about a ‘PLT’ for lunch? Pancetta-lettuce-tomato sandwich sounds really tasty.