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bacon is a kind of bacon. It is made of pork belly coated with spices and sea salt after natural air drying. The evenly distributed oil is smooth but not greasy, with moderate salinity and full flavor.

There are bacon in places where pigs are produced all over the world, but the practices are different. Italian bacon is more similar to bacon in Central and Western European countries (Anglo-Saxon region) or Tocino in Spain, and there is no fixed practice. According to different regions, it is smoked, pickled with spices or aged.

Pancetta uses three layers of pork. Generally speaking, it can be sold after the meat is trimmed and salted for about 2 days. However, in fact, the practice of Pancetta in Italy is different. For example, Pancetta in Tuscany is lean meat, because the local practice is to use the lean part of pork belly, and it is more common to add black pepper, clove, nutmeg and cinnamon in addition to salting. Pancetta is one of the basic ingredients in Italian cuisine. It can be eaten raw as a cold dish, as a material for spaghetti, or added to vegetable soup, stew soup or kebabs.