For cooking, it is often cut into cubes (cubetti di pancetta). In Italy, pancetta is commonly served as a cold cut, sliced thin and eaten raw. It can also be used in carbonara pasta (although guanciale is generally regarded as more traditional).
The two basic types of pancetta are the arrotolata (rolled) and stesa (flat). The arrotolata, salted, is mainly cut in thin slices and eaten raw as part of antipasti or simply as a component of a sandwich; the stesa is often used chopped as an ingredient in many recipes, or cut in thick strips, that are usually eaten grilled. There is also a version of arrotolata, to which capicola is added in the center of the roll (pancetta coppata).
- Andrea Tibaldi. "Bacon (pancetta affumicata)". (in Italian).
- Two Greedy Italians – Bucatini all'amatriciana. 29 July 2014 – via YouTube.
- Carnacina, Luigi; Veronelli, Luigi (1977). "Vol. 2, Italia Centrale". La cucina Rustica Regionale. Rizzoli. OCLC 797623404. republication of La Buona Vera Cucina Italiana, 1966.
- "DOP – Pancetta Piacentina". (in Italian).
- "DOP – Pancetta di Calabria". (in Italian).
- Media related to Pancetta at Wikimedia Commons