Italian cured belly of pork.
- Then, in a glass bowl, mix the ground pancetta and prosciutto with the ground Italian sausage.
- Speck is smoke and herb cured and more closely resembles Prosciutto Crudo than regular pancetta.
- I would seal them in hot fat, wrap each bird in fatty bacon or pancetta and roast till tender.
Italian, diminutive of pancio 'belly'.
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