For those who don’t know Panceta (or Pancetta) it is the pork belly. It comes with part of the leather, and meat interspersed with fat. Here in Sorocaba it’s a very common cut at barbecues, but I know that in some regions people don’t know about it.
Believe in Aunt Tati: if you find a nice piece of Panceta that looks great at the butcher’s, take it to your next barbecue. Guaranteed success. Imagine a cracked leather with meat that melts in your mouth… Lokodibão!
Panceta is a blanket, but I ask the butcher to cut it into wide strips, like this:
To season it is crushed garlic, salt, pepper and lemon. Let it taste for about 30 minutes, and place it on the barbecue with very hot coals.
I’m crazy about pork ♥♥♥♥♥♥♥!!!
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