Pancetta

These skinless half bellies are salted and seasoned with garlic, clove, bay leaf, and black pepper, then slow-aged until the flavor pulls into sharp focus. We love traditional American bacon too—but the Italian way is next level, with deep, rounded richness that feels downright luxurious.

Slice it thin to crisp in a pan, render it into pastas and risottos, or tuck it into sandwiches and sautéed greens whenever you want that unmistakable, old-world pork flavor to quietly steal the scene.