Pancetta
Pancetta is a type of Italian cured meat, similar to bacon, made from pork belly that is seasoned with salt, pepper, and often spices like nutmeg or fennel, then cured and air-dried. It is a staple in Italian cuisine, particularly in central and northern regions, and is used to add depth and savoriness to a wide range of dishes.
🍽️ Nutrition at a glance
Pancetta is high in fat and protein, with virtually no carbohydrates, making it a rich source of energy and essential amino acids. A typical serving provides a significant amount of calories, along with key nutrients like iron, zinc, and B vitamins, particularly B12 and niacin.
Nutrition breakdown
| Calories | 110 kcal |
| Protein | 7 g |
| Carbs | 0 g |
| Fat | 9 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Iron | 0.5 mg |
| Zinc | 1.2 mg |
| Vitamin B12 | 0.3 mcg |
| Niacin (B3) | 2.5 mg |
| Phosphorus | 70 mg |
| Selenium | 8 mcg |
| Potassium | 100 mg |
| Choline | 25 mg |
Per 1 ounce (28 g) · estimated, varies by recipe
💡 What's interesting
Culturally, pancetta is a cornerstone of Italian charcuterie and is often used as a flavor base in pasta sauces, soups, and stews, where it renders fat to cook other ingredients. Nutritionally, while it's high in saturated fat, it also contains conjugated linoleic acid (CLA), a fatty acid studied for potential health benefits.
