Pancetta - Wikipedia

^ Jump up to: a b .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Andrea Tibaldi. "Bacon (pancetta affumicata)". Archived from the original on 12 July 2017. Retrieved 27 October 2016. (in Italian). ^ Two Greedy Italians – Bucatini all'amatriciana. 29 July 2014 – via YouTube. ^ Carnacina, Luigi; Veronelli, Luigi (1977). "Vol. 2, Italia Centrale". La cucina Rustica Regionale. Rizzoli. OCLC 797623404. republication of La Buona Vera Cucina Italiana, 1966. ^ "DOP – Pancetta Piacentina". Archived from the original on 8 June 2016. Retrieved 16 October 2013. (in Italian). ^ "DOP – Pancetta di Calabria". Archived from the original on 26 November 2015. Retrieved 16 October 2013. (in Italian). ^ "Casa Italia Pancetta Diced". Jan K. Overweel. Retrieved 7 August 2019. ^ "Columbus Craft Meats". www.columbuscraftmeats.com. Retrieved 7 August 2019. ^ Jump up to: a b Feiner, Gerhard. (2010). Meat products handbook practical science and technology. Woodhead. p. 444. ISBN 9781845690502. OCLC 939134636. ^ Matuszak, Ashley. "A Lesson in Cured Italian Meats". The Pioneer. Retrieved 6 August 2019. ^ Jump up to: a b "Recipe: How to Make Pancetta Arrotolata". Our Daily Brine. 17 January 2014. Retrieved 6 August 2019. ^ "Pancetta". B.RE and Sons: Specialty Meats, Ham & Bacon. Retrieved 7 August 2019. ^ "How Long Food Can Be Frozen and Stored in Freezer". The Spruce Eats. Retrieved 7 August 2019. ^ Jump up to: a b "Mastro® Pancetta – Mastro® San Daniele® Charcuterie Products". Retrieved 6 August 2019. ^ Jump up to: a b "Diced Uncured Pancetta". Boar's Head. Retrieved 6 August 2019. ^ Lešić, Tina Krešić, Greta Koprivnjak, Olivera Kovečević, Dragan Gross - Bošković, Andrea Sokolić, Darja Jurković, Martina Pleadin, Jelka (2016). Estimation of dietary fat intake via the consumption of traditional meat products. Croatian Society of Food Technologists, Biotechnologists and Nutritionists. pp. 138–144. OCLC 985203408.CS1 maint: multiple names: authors list (link) ^ Pretorius, Beulah; Schönfeldt, Hettie C. (January 2018). "The contribution of processed pork meat products to total salt intake in the diet". Food Chemistry. 238: 139–145. doi:10.1016/j.foodchem.2016.11.078. hdl:2263/62969. ISSN 0308-8146. PMID 28867084. ^ CBC. "Backgrounder: Nitrosamines". The Nature of Things with David Suzuki. ^ Domingo, José L.; Nadal, Martí (July 2017). "Carcinogenicity of consumption of red meat and processed meat: A review of scientific news since the IARC decision". Food and Chemical Toxicology. 105: 256–261. doi:10.1016/j.fct.2017.04.028. ISSN 0278-6915. PMID 28450127. ^ Jump up to: a b "Nitrosamines - an overview | ScienceDirect Topics". www.sciencedirect.com. Retrieved 6 August 2019. ^ "Nitrosamines". Office for Science and Society. Retrieved 6 August 2019. ^ de la Monte, Suzanne M.; Neusner, Alexander; Chu, Jennifer; Lawton, Margot (1 July 2009). "Epidemiological Trends Strongly Suggest Exposures as Etiologic Agents in the Pathogenesis of Sporadic Alzheimer's Disease, Diabetes Mellitus, and Non-Alcoholic Steatohepatitis". Journal of Alzheimer's Disease. 17 (3): 519–529. doi:10.3233/jad-2009-1070. ISSN 1875-8908. PMC 4551511. PMID 19363256. ^ Government of Canada, Canadian Food Inspection Agency (6 June 2013). "Annex C: Use of Phosphate Salts and Nitrites in the Preparation of Meat Products". www.inspection.gc.ca. Retrieved 6 August 2019. ^ "Meat and Poultry Labeling Terms". USDA FSIS. ^ Commission Implementing Regulation (EU) 2015/1286 of 23 July 2015 approving non-minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Pancetta di Calabria (PDO)), 28 July 2015, retrieved 7 August 2019