Pancetta is a wonderful Italian cured pork belly, and the Italian equivalent to streaky bacon.
You can purchase it in a variety of forms, depending on your recipe requirement. Rashers, round slices or diced are the most commonly found, to add to sauces, stews, with pasta or simply to use as toppings.
The meat is reasonably fatty and can be smoked or unsmoked, adding another dimension to your dish with its strong and slightly salty flavour.
It's a great ingredient to have around to add extra oomph and depth to your dishes when you need it.
Here are all the ways you can expore cooking with pancetta bacon, from wrapping it around seafood to stuffing it into your brunch time bap.
It's time to up your pudding game and create a celebratory pudding fit for the Queen Elizabeth II's platinum jubilee. Take a look at the competition details and practice these inspiring pudding recipes.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.