Boccalone pancetta: The pig that keeps on giving

When two-plus POUNDS of cured pork product from San Francisco's Boccalone shows up on your doorstep (thanks, Cicely!), what does one do?

First, feel grateful to be in possession of a well-sharpened meat slicing knife. This is a tough mofo to cut. Then use the ginormous slab of peppery and herb-infused pancetta piana in all dishes in which lesser pedestrian pancetta or bacon would otherwise be used: spaghetti alla carbonara, bucatini all'amatriciana, my own variation of carbonara with thinly sliced zucchini, roasted Brussels sprouts.

For a couple weeks we were eating a lot of this really porky stuff that turns a beautiful translucent ivory when cooked. And I eventually learned that less is certainly more. (And remember what I said about having over two lbs of it?)

I'm out of ideas. So what next?

Comments

[j gold]

Boccalone's flat pancetta is the best. It's great sliced thin and laid onto hot grilled bread. In the case of carbonara, though, more is always more!

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