Pancetta is famously aged, not cooked. The salty cured pork belly is an Italian delicacy best enjoyed fresh, and proper storage is the trick to keeping it tastier for longer. Luckily, those standards are easy to uphold in home environments. Firstly, always store it in the fridge at temperatures below 40 degrees Fahrenheit. Here, unopened in its original packaging, the meat lasts for up to three weeks. Once opened, you start the spoilage clock ticking — it must stay refrigerated and sealed with minimal air exposure. Under those conditions, it’s possible to keep the pancetta fresh for up to two weeks.
Wondering if freezing the meat will extend its shelf life? Potentially. Pancetta lasts for three months when frozen. Just be conscious of freezer burn; it’s essential to properly wrap and seal the meat to avoid a nasty, bland taste. It’s not advisable to freeze unopened pancetta (its shelf-life is impressively lengthy anyway). However, it is a savvy hack for preserving leftovers — in the right container, you more than triple the shelf life of opened pancetta. That should have you side-eyeing your freezer after dicing up too much meat for your pancetta and mushroom skillet pasta recipe.
Signs of pancetta spoilage
You’ve safely tucked the leftover pancetta into an airtight container. But don’t abide blindly by a general rule; it could expire quicker than expected. Besides, supermarkets occasionally release spoiled products, too, so it’s always wise to inspect pancetta before eating. Once stored, monitor the meat for signs of spoilage, including discoloration like dark spots or a gray or brown appearance. If you peel back the packet to be greeted by a waft of rancid aroma, avoid consumption. Meanwhile, texture-wise, any sliminess indicates it’s time for the bin. It should go without saying that any visible mold growth is a massive warning that the pancetta is past its best.
All sound a little too temperamental? The good news is that expired pancetta is generally easy enough to spot, but it’s an expensive loss; we get it. Pancetta is pricey, but there are more affordable options to try if you’re worried about premature spoilage, like prosciutto and bacon. It’s worth learning what makes pancetta and bacon different. In reality, they’re both pork belly cuts, but pancetta is aged. Most recipes give the green flag to swap the two to cut budgets.
