Their only secret is that they both contain a significant amount of fat. And as you know, it’s precisely the fat that gives pork its flavor. That’s why the fattier the jamón, the higher its quality.
Both panceta and tocino come from the same area of the animal. This is the fat and part of the lean meat that covers the abdomen, reaching the ribs and the side of the pig’s belly. So, what’s the difference between these two products?
Panceta
When we talk about panceta, we’re referring to a cut that includes the skin, fat, and part of the lean meat of the pig, taken from the animal’s belly and the meat that covers the ribs. It’s a prized cut for its flavor and various ways of being prepared.
Now that we’re in barbecue season, fresh panceta is a must-have. Few things are as delicious as a piece of freshly grilled panceta on a slice of bread. It’s usually cut into thick slices and only needs a pinch of salt and a good charcoal grill.
Panceta is also sold cured. Using a process similar to jamón, it’s salted and cured. It’s not dried too much, just enough to allow the salt to give it flavor. If sliced very thin, it can be eaten raw, but it’s usually best grilled. If, in addition to curing it with salt, it’s cold-smoked, you get the famous bacon. This is a more traditional product in Anglo-Saxon countries, but it’s also become part of our cuisine, whether for sandwiches or to accompany certain dishes.
Another way to prepare panceta is to marinate it. Our father always made it at home with salt, sweet paprika, oregano, and garlic. These four ingredients, along with one or two weeks of airing in a cold storage room, completely change the flavor of the panceta while keeping the juiciness from the fat and giving it a special taste.
Tocino
When we refer to tocino in the context of jamón, we’re talking about the covering fat that’s present on the piece. However, in this case, we’re talking about a by-product of pork that has traditionally been used as a flavor enhancer in stews and as a substitute for oil in cooking when oil was scarce.
As we’ve mentioned, tocino comes from almost the same area as panceta, although it’s more focused on the abdominal fat.
Unlike panceta, which is usually cut into slices, tocino is generally sold in sheets that are cut into pieces, making it ideal for flavoring hearty stews, especially legume dishes.
Its appearance is similar to panceta but has much more fat and less lean meat (sometimes none at all), and it’s preserved using salt. It’s often smoked, giving it that unmistakable flavor that enhances any dish cooked with it.
As you can see, while they’re very similar, panceta and tocino are two different products from the same area. So, if you’re looking for a great sandwich, a barbecue, or some fried cubes to accompany a pasta or vegetable dish, choose panceta. If your thing is stews or legumes, nothing beats a good chunk of tocino to elevate your dish.