PANCETTA, California, lb

The curing process gives this pancetta a much deeper, more peppery flavor than any smoked bacon I've tried. It crisps up beautifully in the pan for a classic carbonara.

I use this pancetta sliced thin for pasta carbonara, and the traditional salt-and-pepper cure gives it just the right savory depth without any smoky flavor dominating.

The salt-and-pepper cure really comes through in every bite, giving it that authentic Italian kick without any smoky aftertaste. I sliced it thin for a pasta dish and it crisped up beautifully.