[vc_row][vc_column][vc_column_text]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\u2019s why the fattier the jam\u00f3n, the higher its quality.<\/p>\n
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<\/strong>, reaching the ribs and the side of the pig\u2019s belly. So, what\u2019s the difference between these two products?<\/p>\n Panceta<\/strong><\/p>\n When we talk about panceta<\/strong>, we\u2019re referring to a cut that includes the skin<\/strong>, fat<\/strong>, and part of the lean meat<\/strong> of the pig, taken from the animal’s belly and the meat that covers the ribs. It\u2019s a prized cut for its flavor and various ways of being prepared.<\/p>\n Now that we\u2019re in barbecue season, fresh panceta<\/strong> is a must-have. Few things are as delicious as a piece of freshly grilled panceta on a slice of bread. It\u2019s usually cut into thick slices<\/strong> and only needs a pinch of salt and a good charcoal grill.<\/p>\n Panceta is also sold cured<\/strong>. Using a process similar to jam\u00f3n, it\u2019s salted and cured. It\u2019s not dried too much, just enough to allow the salt to give it flavor. If sliced very thin, it can be eaten raw<\/strong>, but it\u2019s usually best grilled<\/strong>. If, in addition to curing it with salt, it\u2019s cold-smoked<\/strong>, you get the famous bacon<\/strong>. This is a more traditional product in Anglo-Saxon countries<\/strong>, but it\u2019s also become part of our cuisine, whether for sandwiches or to accompany certain dishes.<\/p>\n Another way to prepare panceta is to marinate<\/strong> it. Our father always made it at home with salt<\/strong>, sweet paprika<\/strong>, oregano<\/strong>, and garlic<\/strong>. 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.<\/p>\n Tocino<\/strong><\/p>\n When we refer to tocino<\/strong> in the context of jam\u00f3n, we\u2019re talking about the covering fat<\/strong> that\u2019s present on the piece. However, in this case, we\u2019re talking about a by-product of pork<\/strong> that has traditionally been used as a flavor enhancer in stews<\/strong> and as a substitute for oil<\/strong> in cooking when oil was scarce.<\/p>\n As we\u2019ve mentioned, tocino comes from almost the same area as panceta, although it\u2019s more focused on the abdominal fat<\/strong>.<\/p>\n Unlike panceta, which is usually cut into slices, tocino is generally sold in sheets<\/strong> that are cut into pieces, making it ideal for flavoring hearty stews<\/strong>, especially legume dishes<\/strong>.<\/p>\n Its appearance is similar to panceta but has much more fat<\/strong> and less lean meat<\/strong> (sometimes none at all), and it\u2019s preserved using salt<\/strong>. It\u2019s often smoked<\/strong>, giving it that unmistakable flavor that enhances any dish cooked with it.<\/p>\n As you can see, while they\u2019re very similar, panceta<\/strong> and tocino<\/strong> are two different products from the same area. So, if you’re looking for a great sandwich, a barbecue, or some fried cubes<\/strong> to accompany a pasta or vegetable dish, choose panceta<\/strong>. If your thing is stews or legumes<\/strong>, nothing beats a good chunk of tocino<\/strong> to elevate your dish.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":" [vc_row][vc_column][vc_column_text]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\u2019s why the fattier the jam\u00f3n, the higher its quality. Both panceta and tocino come from the same area of the animal. This is the fat and part of […]<\/p>\n","protected":false},"author":1,"featured_media":3205,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[109],"tags":[313],"_links":{"self":[{"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/posts\/4444"}],"collection":[{"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/comments?post=4444"}],"version-history":[{"count":1,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/posts\/4444\/revisions"}],"predecessor-version":[{"id":4445,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/posts\/4444\/revisions\/4445"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/media\/3205"}],"wp:attachment":[{"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/media?parent=4444"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/categories?post=4444"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/tags?post=4444"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}