Chicharron di Pancetta

Method

1. Cut the pancetta (with skin if possible) into strips about 1 cm thick.
2. Place the strips in a bowl of hot water and soak for 5–6 minutes to soften and remove impurities.
3. Drain and transfer to a clean bowl. Add coarse salt and massage for 2 minutes.
4. Rinse thoroughly under cold running water to remove all the salt.
5. Pat the strips lightly dry, then place them directly into a skillet over the lowest possible heat.
6. Cook on very low heat until the meat releases its water (you'll see a whitish liquid). Continue cooking until the water evaporates and only transparent fat remains.
7. Increase the heat slightly to fry the pancetta in its own rendered fat. Stir frequently and adjust the heat so it sizzles continuously without burning. Fry until the strips are hard, crunchy, and completely defatted.
8. Remove the crispy chicharrones and drain on paper towels.
9. Optionally season with paprika or other spices and serve immediately.