The Difference Between Pancetta, Bacon, Prosciutto, Guanciale, and Lardo

Pancetta, bacon, prosciutto, guanciale, and lardo are all cured pork products that offer distinct flavors to enhance your cooking. Known for their rich, salty profiles, these meats are staples for many who appreciate bold, meaty tastes. According to Peter Parrotta of the Calabria Pork Store in the Bronx, N.Y., "The aroma of fresh cured meats can't be denied." Discover the unique characteristics of each type and how to use them in your cooking.

Bacon

There's nothing like the smell of crispy bacon strips on a Sunday morning. Whether you serve bacon with pancakes and eggs or add pieces to a custardy quiche, it brings a savory, fatty flavor to the meal. Bacon comes from the belly of the pig and is priced moderately compared to other cured pork products, says Parrotta. Other bacon bits to chew on:

• Different styles: Some types of bacon are uncured, some are cured with salt and artificial nitrates, and some are smoked over applewood or hickory wood chips. Others are thick-cut or thinly sliced.
• Multiple meals: While it excels as a simple side at breakfast and makes a standout addition to cheeseburgers, and, of course, a classic BLT, don't overlook bacon as a salad ingredient, like in our Corn-and-Avocado Salad with Goddess Dressing or as a welcome addition to vegetable dishes, like Bacon-Wrapped Brussels Sprouts.

Guanciale

A staple salumi (preserved and cured meat) and Italian ingredient, guanciale (which translates to pig cheek) is generally very fatty and less meaty than bacon or pancetta because it comes from the jowl of the pig. It's also the least expensive of the three.

• Distinguishing features: Guanciale is typically cured with salt, pepper, sage, rosemary, and garlic, then aged for several months to develop its flavor. 
• Where to buy it: You can find it in specialty grocery stores, butcher shops, and Italian markets. 
• How to enjoy it: Try using this delicious pork product in Italian classics like Pasta Carbonara and Bucatini All'Amatriciana. or dressing up our Heirloom-Tomato Pizza with luscious slices.

Pancetta

Pancetta, which also originated in Italy, comes from the belly of the pig and is more expensive than bacon or guanciale because the curing process is time-intensive.

• Rich flavor: This type of salumi is typically cured in a salt brine for a few days before being seasoned with spices and herbs to infuse the meat with even more flavor, explains Parrotta. 
• How it's sold: While you can find lightly smoked pancetta, most pancetta is not smoked. Pancetta is typically sold pre-diced or rolled. 
• How to savor it: It's a key ingredient in our recipe for Grandma's Bolognese and our Porchetta. It elevates stuffing for the holidays and lends depth to this classic creamy Clam Chowder.

Prosciutto

What's a grazing board without an elegant display of paper-thin slices of salty prosciutto? This pork product, which comes from the hind leg of a pig, can be cured anywhere from a few months to a few years. 

• No cooking required: While bacon, pancetta, and guanciale are usually cooked, prosciutto is generally eaten as is. 
• More than a starter: While it's unparalleled as an appetizer, there are many other inspired ways to make the most of this beloved salumi.
• Main dishes: Toss it with rigatoni in this Prosciutto Carbonara with Spinach, wrap it around chicken breasts in our Chicken Saltimbocca With Sage, layer it on top of this Asparagus-and-Potato Gratin, or press it in a Prosciutto and Pesto Panini. Bellissimo!

Lardo

This cured pork product is made from a slab of pork fat from the back of the pig.

• What sets it apart: It's salt-cured and seasoned with herbs such as rosemary, garlic, and oregano and has a melt-in-your-mouth fatty flavor that is buttery and so flavorful. 
• Worth seeking out: Lardo is not as easy to find as these other cured pork products; check with a local Italian grocery store or cheese shop to see if they sell this unique, delectable food.
• How to eat it: Slice it onto bruschetta or hot toast, make room for it on your charcuterie board, or add it to a pan of roasted potatoes or vegetables, allowing the fat to melt and enrich the dish.