This Southern Dish Gets A Flavor Boost When You Swap Bacon For Pancetta

There are some ingredients that seem so quintessentially Southern, it almost feels sacrilegious to use alternatives in recipes. After all, what's jambalaya without andouille sausage, or cornbread sans a pat of warm butter? Still, variety is the spice of life, and we can attest that yours would be remiss without shrimp and grits with pancetta.

Bacon adds a bold, meaty flavor to the classic comfort dish, but as the name suggests, it's not the main affair, giving you leeway to substitute it as you please. With sharp cheddar cheese providing an umami boost to old-fashioned shrimp and grits, you can take a more delicate approach with pancetta. Both meats come from pork belly, but what makes bacon and pancetta different is that the latter typically isn't smoked. As a result, the Italian meat better portrays the sweet, deeply savory taste of pork belly. With shrimp lacking a particularly vivid flavor, pancetta's demureness better allows the crustacean to shine.

When whipping up shrimp and grits, making the pancetta is similar to cooking bacon. Simmer it in a pan set to low to medium heat and allow the fat to seep out. Once the meat is slightly crisped up, remove it and fry up the shrimp in its place before assembling the dish to impart even more pancetta flavor.

There are two main types of pancetta — arrolata, which is rolled, and stesa, the flat kind. The latter is what you'll most likely use when making shrimp and grits, but there are various niche types of pancetta under the stesa category that should be on your radar. The meat usually isn't smoked, but pancetta affumicata is, which gives it a touch more depth. If you're using a type of shrimp that has a more robust taste, such as brown shrimp, pancetta affumicata perfectly matches its dynamic flavor.

If you're the type to make your shrimp and grits with extra hot Cajun seasoning, pancetta di Calabria was made for you. There's no strict seasoning blend for pancetta, but the meat is typically cured with black pepper, fennel, juniper berries, and various herbs. Pancetta from the Calabria region of southern Italy, though, is flavored with its signature pepper, making it a fiery addition to your shrimp and grits.

For shrimp and grits that can only be described as gourmet, spring for pancetta Piacentina. Hailing from the Emilia-Romagna region in Italy, the meat comes from a Protected Designation of Origin, ensuring you get the same quality each time. The pancetta is aged for two months, which allows the flavors to concentrate into an umami-rich melody. Pancetta Piacentina is eaten as charcuterie, so lay it uncooked atop your finished shrimp and grits as a garnish.