Click here to purchase the Cook's Illustrated Meat Book: http://amzn.to/2seZF3LPancetta and prosciutto are often confused, since both are traditional Italian cured pork products that taste deeply savory and salty. That said, they come from different parts of the pig, the processes to make them are different, and we use them in different ways. Here’s how to keep them straight.Watch us review the best (and worst) home fire extinguishers: https://www.youtube.com/watch?v=DK5xpXcOh28&index=6&list=PLE720EF13D4C23DDCLearn the science behind how to make cheap cuts of meat more tender: https://www.youtube.com/watch?v=GcUfgqmSt_YPancettaWhat it is: Pancetta is seasoned salt-cured pork belly (just like bacon but not smoked) that’s rolled and often put in a casing before being hung to dry to develop firm texture and deep flavor. It must be cooked before eating.Forms: It can be sliced to order behind the deli counter or bought presliced in packages. (It also comes prediced, which we don’t recommend—we’ve found that the cubes often taste sour.)How we use it: We like to cut it into small chunks and sauté it to add savory depth as well as intensely flavorful, meaty bites to dishes from soups and stews to pastas.ProsciuttoWhat it is: Prosciutto is the salt-cured hind leg of the pig (i.e., ham) that’s air-dried for months or even years, giving it a markedly dense, silky texture and a delicate, nutty flavor. Prosciutto is safe to eat without cooking.Forms: It can be sliced to order at the deli counter or bought presliced in packages.How we use it: We like raw slices as part of an antipasto platter or wrapped around fruit or vegetables. We also use it in cooked applications, such as saltimbocca, and we crisp it for a salad topping. ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.If you like us, follow us:http://cooksillustrated.comhttp://facebook.com/cooksillustratedhttp://twitter.com/testkitchenhttp://instagram.com/cooksillustratedhttp://pinterest.com/testkitchen
