Glossary entry (derived from question below)
Italian term or phrase:
pancetta tesa
English translation:
flat pancetta
Added to glossary by
Maria Fokin
Aug 20, 2013 14:57
10 yrs ago
8 viewers *
Italian term
pancetta tesa
Italian to English
Social Sciences
Cooking / Culinary
pork
Guanciale - È un taglio ricavato da una porzione del collo. Con questo termine si indica anche la pancetta tesa ricavata dallo stesso taglio e utilizzata per alcune specialità come l’amatriciana.
Proposed translations
(English)
| 3 +1 | flat pancetta |
Judith McLean
|
| 5 | stretched pancetta |
vicki34 (X)
|
| 4 | non-rolled/unrolled/flat pancetta |
Giles Watson
|
Proposed translations
+1
6 mins
Judith McLean
United Kingdom
United Kingdom
Native in English
United Kingdom
Business & finance, geology, environment
Native in: English 
Works in: Italian to English, English
Related KudoZ points
:
44
Selected
flat pancetta
I've seen this term used
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Note added at 9 mins (2013-08-20 15:06:53 GMT)
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I've also seen 'Italian bacon' but some people don't like this as it implies to some people that it's smoked, which pancetta tesa is not
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Note added at 9 mins (2013-08-20 15:06:53 GMT)
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I've also seen 'Italian bacon' but some people don't like this as it implies to some people that it's smoked, which pancetta tesa is not
4 KudoZ points awarded for this answer.
Comment: "Thank you!"
2 hrs
non-rolled/unrolled/flat pancetta
After it has been cured, pancetta can either be rolled up and bound with butcher's twine before it is hung up to mature, or left to mature unrolled.
The differences between bacon and pancetta have to do mainly with the age of the pigs at slaughter and the cuts of meat used. There are also any number of local variables such as the ingredients in the curing mixture ("concia" in Italian), the duration of the maturing process and the maturing environment.
I notice that some sites use "plain" to distinguish unrolled pancetta from rolled. This probably isn't a great idea as "plain" suggests "unsmoked" to many English speakers.
Buine purcitade!
The differences between bacon and pancetta have to do mainly with the age of the pigs at slaughter and the cuts of meat used. There are also any number of local variables such as the ingredients in the curing mixture ("concia" in Italian), the duration of the maturing process and the maturing environment.
I notice that some sites use "plain" to distinguish unrolled pancetta from rolled. This probably isn't a great idea as "plain" suggests "unsmoked" to many English speakers.
Buine purcitade!
Note from asker:
| Thank you for the explanation! |
16 hrs
stretched pancetta
my knowledge of Italian and English
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