Bacon can be cooked in about three minutes. The specific time of frying bacon is related to bacon's fatness. Generally, fatter bacon will be easier to fry. First, heat the pan with a torch in the middle, add bacon, and fry it with a small fire until the oil in the bacon overflows. Both sides become beautiful crimson, and the meat becomes a little burnt and crisp, so it can be served.

Brief introduction to cooking.

Bacon is found 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 similar to Tocino in Spain. There is no fixed practice, depending on the region, it is smoked, pickled with spices or aged.

Pancetta uses three layers of pork. Generally speaking, the meat can be sold in about 20 days after it is spread flat and trimmed. In fact, Pancetta's practices in Italy are 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, cinnamon or fresh juniper as seasoning in addition to salt curing.

Then roll the hard part outward, sew it tightly, and slice it for cooking after full ripening. Pancetta is one of the basic ingredients in Italian cuisine. Can be eaten raw as a cold dish, can also be used as a pasta material, or added to vegetable soup, stew soup or kebabs.