Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Pancetta Substitute?


wannabechef
 Share

Recommended Posts

Does anyone have a non-pork suggestion as a substitute for pancetta? I have a recipe which I want to make, but my wife doesn't eat pork. It's a pasta dish which involves browning the pancetta until nice and crispy, and then using the fat in the rest of the dish. So I need some kind of meat which will accomplish a similar task. I guess I won't be able to get the exact same flavor, but I'd like to try something at least.

Any ideas?

Thanks!

~WB

Link to comment
Share on other sites

My understanding is that the principle difference between bacon and pancetta is that pancetta is not smoked, although I've been told that some pancetta is smoked. If I were to use a veal or turkey bacon substitute, I might consider blanching it if it had a very smoky taste. I can't really offer a substitute I know would accurately replace the pancetta, but you might try corned beef that was fried to a crisp. The pancetta I buy is also a little peppery, so you might add some black pepper. The real problem is that the pork fat has a distinctive taste.

Robert Buxbaum

WorldTable

Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.

My mailbox is full. You may contact me via worldtable.com.

Link to comment
Share on other sites

if you're looking for something fatty with good flavor, you may want to try using chicken/duck skin if your wife eats poultry. i know that pancetta and pork products give you that wonderful fatty salty flavor, but why not? a lot of recipes call for crispy poultry skin cracklins and isn't schmaltz just chicken fat? i could be wrong on that last tidbit.

Link to comment
Share on other sites

There really isn't a substitute, taste-wise. Depsite the fact that bacon and pancetta are both fatty pork products that get crispy when rendered, they taste nothing alike. I'd go vegetarian: use olive oil for the fat and pick a salty flavorful complement for the pancetta bits (Kalamata olives; sun-dried tomatoes; maybe capers, depending on what else is in the dish.)

Link to comment
Share on other sites

I run a synagogue kitchen, so I have a great deal of experience in converting traif (non-kosher) recipes into pork-free recipes!.

For panchetta, substitute beef bacon, also marketed as smoked beef blade. I buy mine as a slab, but it is available in most places near the kosher hot dogs and sausages. You might, depending on where you are located, look for it in Muslim markets as well, as Islam prohibits consumption of pork. When you select a package, look for a fatty one, as the fat is what you need for your dish.

Anyway -- drop the required number of slices into a pan of simmering water, return to the simmer, and blanch for three mintutes. This will remove a great deal of the smokey flavor, though not all. (If you blanch it any further, you begin to render the fat, which is counter to what you want to do.)

Drain the bacon, chop, and proceed as called for in your recipe.

Aidan

"Ess! Ess! It's a mitzvah!"

Link to comment
Share on other sites

 Share

  • Similar Content

    • By daniel123456789876543
      I have been making pancetta for the first time. I have experience with the curing process doing things like bacon and cold smoked salmon in the past but this is the first time I have ever hanged anything.
       
      After a week of curing it has had 11 days  hanging so far (I was planning on taking it to 28 days hanging) Although I foolishly forgot to weigh it. 
      It smells really good like some awesome salami and the outer rim of the pancetta looks lovely and rich and dark.
      It was a recipe by Kuhlman in one of their charcuterie books.
      But when I inspected it today it had the mould growing on it as in the pics below. I have since scrubbed the mould off with white wine vinegar and returned it to the cellar. Is it wise to continue?
       
      Daniel
       
       
       


    • By liuzhou
      Following my posting a supermarket bought roast rabbit in the Dinner topic, @Anna N expressed her surprise at my local supermarkets selling such things just like in the west supermarkets sell rotisserie chickens. I promised to photograph the pre-cooked food round these parts.

      I can't identify them all, so have fun guessing!



      Rabbit
       

      Chicken x 2
       

       

       

      Duck
       

       

       

      Chicken feet
       

      Duck Feet
       

      Pig's Ear
       

       

      Pork Intestine Rolls
       

       

      Stewed River Snails
       

      Stewed Duck Feet (often served with the snails above)


       

      Beef
       

      Pork
       

      Beijing  Duck gets its own counter.
       
      More pre-cooked food to come. Apologies for some bady lit images - I guess the designers didn't figure on nosy foreigners inspecting the goods and disseminating pictures worldwide.
    • By DanM
      Normally, the local market has bresaola in tissue paper thin slices. Today they also had packages in small dice, probably the leftover ends, bits and pieces. Any thoughts on how to enjoy them, besides nibbling on it? 
       
      Thank you!
    • By shain
      Makes 40 cookies, 2 loaves. 
       
      50-60 g very aromatic olive oil
      80 g honey 
      120 to 150 g sugar (I use 120 because I like it only gently sweet) 
      2 eggs
      2 teaspoons of fine lemon zest, from apx 1 lemon 
      230 g flour 
      1 teaspoon salt 
      1 teaspoon baking powder 
      75 g lightly toasted peeled pistachios
      50 g lightly toasted almonds (you can replace some with pine nuts) 
      Optional: a little rosemary or anise seed
      Optional: more olive oil for brushing
       
      Heat oven to 170 deg C.
      In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform. 
      Separately mix together the flour, salt and baking powder. 
      Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix. 
      Add nuts and fold until well dispersed. 
      On a parchment lined baking tray, create two even loaves of dough. 
      With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long. 
      Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking. 
      Remove from tray and let chill slightly or completely. 
      Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices. 
      Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden. 
      Brush with extra olive oil, if desired. This will and more olive flavor. 
      Let chill completely before removing from tray. 
      Cookies keep well in a closed container and are best served with desert wines or herbal tea. 
       
        
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...