robb

I'm hearing a good way to make bacon is to twist it into a corkscrew before you cook it.

s2ko

i bake it on a rack. It does not shrink as much that way.

s2ko

I bought a package of this other day. Not bad.

https://www.fredmeyer.com/p/hill-s-p.../0003196130663

zeroptzero

I've got a package of pancetta, they call it Italian bacon. We use it for certain recipes, it doesn't taste as good as north american bacon but it is good for some dishes we make.

s2ko

I like pancetta and like you I use it for certain recipes. I also use guanciale for some recipes. It is also not bacon and it isn't even from the same part of the animal as bacon but it is another cured Italian pork product,

zeroptzero

oh yeah. Being an old school Italian my whole life I only heard of guanciale in the past few weeks. It is pork cheeks. I was looking up authentic ways of making pasta carbonara on youtube, and the original recipe calls for guanciale. I always used bacon or pancetta but guanciale is supposed to be the right stuff. I need to try it some day.

s2ko

Another Italian pork product you should try is Nduja. I can get back in NJ but I haven't looked for it here in the PAC NW.

https://www.seriouseats.com/2020/02/nduja-guide.html