In canada, pancetta is an Italian bacon sold in the deli counter, $10
or more a pound. It's usually cut into very thin slices on top of
cracker/bread. The flavor is too sutle to taste after in oven for over
an hour.

The bacon is refered as American smoked bacon, sold in bag for $3. It
usually has 50% fat in it. Such make it good to wrap food in oven.



Steve Y wrote:
> If I had been writing for a purely British audience, I would have said
> streaky bacon. Pancetta I thought was more universal (but certainly more
> expensive)
>
> Steve
>
> wrote:
> > I think this stuffing method works better if you mix butter or lard
> > with the herb to put inside. The cheaper bacon works better than
> > pancetta.
> >
> > Or you can try make some Chinese bacon. Cut the pork loin along the
> > length to 4 pieces. Marinate with dard soy saurce, brown sugar and salt
> > for 3 days in the fridge. Then hang it dry for at least a week or more
> > depending on the room humidity.
> >
> > To serve, steam the whole piece for 15 minutes, the cut into very thin
> > slices.
> >
> > I like it better than pancetta. Never understand the fancination about
> > expensive pancetta.
> >
> >
> > Steve Y wrote:
> >> Find a way of making a hole down the length, fill this with a suitable
> >> stuffing of onions and herbs, wrap the fillet in pancetta and
> >> thentinfoil and then give it 15 mins at a high heat and a 2 or 3 hours
> >> at a fairly low heat. This should work
> >>
> >> Steve
> >