Bacon from Around the World

Lard de Poitrine

A style of streaky bacon from France used to enrich stews and farces or to bard dry cuts of meat or roasting birds. When cut into strips it becomes lardons.

Pancetta

An Italian form of streaky bacon, this pork belly is salt cured and spiced, then dried for about three months. It is usually left green, although it may also be found smoked. Recipes which include pancetta are called all'amatriciana, after the town of Amatrice.

• Pancetta arrolata: Rolled and eaten in very thin slices or added to cooked dishes.
• Pancetta stesa: Left flat, with all the fat on one side, this variety is used in risottos, pasta dishes and casseroles.

Poitrine Fumé

A smoked version of lard de poitrine, this type of meat is often added to omelettes or sliced and fried.

Speck

Speck (or spek) is an Italian bacon with more fat than lean. It is commonly used in as a garnish or to flavour dishes. The rendered fat may also be used to brown beef or veal joints before they are roasted, or to fry potatoes or mushrooms.

Tocino

This is the Spanish version of speck; it is strong flavoured and stored in salt crystals. It is often used in fabadas - bean stews with sausages and vegetables.