sottolatture

Sottolatture refers to a category of Italian cured meats traditionally made from the fatty, flavorful parts of pork. The term literally translates to "under milk," hinting at the traditional method of aging these products, often wrapped in cheesecloth or other materials that could absorb whey. These are distinct from lean cured meats like prosciutto or salami, focusing instead on the rich, melt-in-your-mouth texture derived from fat.

Common types of sottolatture include guanciale, which is cured pork jowl, and pancetta, which is cured pork belly. While guanciale is almost exclusively used in cooking due to its high fat content, pancetta, though also often cooked, can sometimes be eaten thinly sliced. The curing process typically involves salt, pepper, and sometimes other spices, followed by a period of aging. The specific techniques and ingredients can vary significantly by region and producer, contributing to the diverse characteristics of different sottolatture. These cured meats are prized for their intense flavor and their ability to render out, enriching sauces and other dishes. Their fat content is a key element in their culinary appeal, providing moisture and depth of flavor.