"zxcvbob" > wrote in message
...
> Bob Pastorio wrote:

<snip>

> > Smoked foods aren't commonly found in the Italian larder. Even today,
> > smoked bacon is a relative rarity in Italy. I had a carbonara variant in
> > Milan made with a good Italian Speck (smoked ham) some years ago. The
> > smoke flavor was considerably more subtle than bacon and I liked it
better.
> >
> > Pastorio
> >
>
>
> How 'bout substituting American "salt pork" for the
> bacon/pancetta/whatever? It's cured but not smoked, and IIRC has little
if
> any lean meat in it.
>
> Bob


Please keep in mind the pancetta is cured with herbs, spices, and salt. The
exact recipe will change from maker to maker.

It is not just salty browned pork fat - if that's what you want then blanch
the salt pork several times and fry it up, or blanch the bacon to remove the
"artificial smoke" . Personally, I prefer the taste of good pancetta.


Dimitri