Some people wrote in asking for more information on prepping pancetta, the subject of this week’s root source. To clarify our written description, here’s a visual explanation of how to prep both types (rolled and slab).

Reference: What is pancetta?
Reference: What does it mean let bacon render it’s fat?
Recipe: Fettuccine With Pancetta, Egg And Parmesan (Cookthink)

Posted by brys in how to, ingredients, root source | | Subscribe to this feed