One of the tastiest parts of pork, the cut’s main feature is the balance of fat and meat. In Italy, it is called pancetta. It has been highly valued by Brazilian chefs lately, due to its juiciness and versatility. It can be fried, roasted or cooked – but never served raw or undercooked. In some professional kitchens, the pork belly is cooked for several hours, at low temperatures. At home, a good option is to marinate and then cook it in the pressure cooker until it is tender and juicy. According to some specialist, from this pork cut comes the best possible bacon, a very popular ingredient used to enhance and add flavor to meats, farofas (seasoned manioc flour), beans and lentils, among other dishes.