Cappola
Food Inc. 
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WHY CAPPOLA PANCETTA MAINTAINS A STRICT NO SMOKING POLICY. To refer to Pancetta as "Italian bacon" (as some people do) is to do a great disservice. For while they both come from a similar cut of meat, there the resemblance ends. The careful curing of Pancetta (pronounced pan-chet-ta) lends it a sweeter taste and buttery texture that cannot be accomplished by the harsher smoking process used with bacon. With Pancetta di Cappola, the pork bellies are first rubbed with coarse salt augmented with our closely guarded blend of peppercorns and aromatic spices. It is then left to cure as the flavours mature in our climate controlled rooms. Exactly three weeks later it is tightly rolled and wrapped in the same manner in which our family has been doing it for five generations. Try Cappola Pancetta in a panino (sandwich), in a classic spaghetti carbonara (pasta in a Pancetta, egg and parmesan cheese sauce) or whenever you might use bacon. It's simply the best way to discover the benefits of Cappola's non-smoking policy.
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