@prefix rdf: . @prefix dbpedia: . @prefix ns2: . dbpedia:Pancetta rdf:type ns2:CutsOfPork . @prefix owl: . dbpedia:Pancetta owl:sameAs . @prefix foaf: . @prefix ns5: . dbpedia:Pancetta foaf:page ns5:Pancetta . @prefix rdfs: . dbpedia:Pancetta rdfs:label "Pancetta"@de , "Pancetta"@no , "Pancetta"@nl , "\u30D1\u30F3\u30C1\u30A7\u30C3\u30BF"@ja , "Pancetta"@sv , "Pancetta"@pt , "Pancetta"@fr , "\u041F\u0430\u043D\u0447\u0435\u0442\u0442\u0430"@uk , "\u041F\u0430\u043D\u0447\u0435\u0442\u0442\u0430"@ru , "Pancetta"@pl , "Pancetta"@en , "Pancetta"@fi , "Pancetta"@it . @prefix dbpedia-owl: . dbpedia:Pancetta dbpedia-owl:thumbnail . @prefix dbpprop: . dbpedia:Pancetta dbpprop:abstract "Pancetta (czyt. \"panczetta\") \u2013 rodzaj suszonego zwijanego boczku, przepis pochodzi z W\u0142och. Pancetta u\u017Cywana jest m. in. do przyrz\u0105dzania spaghetti carbonara."@pl , "Pancetta (italian sanasta pancia, vatsa) on italialainen pekonin kaltainen lihajaloste. Siansivu suolataan ja maustetaan esimerkiksi rosmariinilla, valkosipulilla tai fenkolilla. Usein se k\u00E4\u00E4rit\u00E4\u00E4n rullalle (ks. valokuva) ja sullotaan makkaran tapaan suoleen. Sen j\u00E4lkeen sit\u00E4 ilmakuivataan noin kolme kuukautta. Eri paikkakunnilla Italiassa on erilaisia tapoja valmistaa pancettaa. Yleens\u00E4 sit\u00E4 ei savusteta, mutta kevyesti savustettujakin versioita on."@fi , "Italian pancetta is a type of dry cured meat. It is pork belly that has been salt cured and spiced, and dried for about three months (but usually not smoked). There are many varieties, and in Italy each region produces its own type. In Corsica it is considered a regional flavour. Pancetta can be rolled (see photograph), or straight (with all the fat on one side). The straight variety is more common in Italy and Spain than elsewhere, especially where home-made pancetta is still produced. When served on its own, the rolled pancetta is presented in very thin slices. More often it is used to flavour other dishes, especially pasta sauces. Recipes such as all\u2019amatriciana often contain pancetta as a substitute for guanciale, which is much more difficult to find outside of Italy. In Serbia, pancetta is cooked with sarma and punjena paprika, a traditional dish. In Spain, medium to long and relatively thick portions are also served as a side dish, usually fried in olive oil or its own fat. Fried eggs with chorizo and pancetta is considered a popular hearty breakfast in some rural parts of the country. In the United Kingdom, Pancetta is more commonly sold as packs of cubed belly (rather than rolled). It has recently gained in popularity in both the UK and US, to the point where it is now frequently available in supermarkets. In French cuisine, pancetta is sometimes used for larding."@en , "Pancetta is Italiaans spek afkomstig van de varkensbuik, dat ongeveer gedurende 3 maanden aan de lucht gedroogd is. Het wordt gekruid met zout, peper, suiker en andere kruiden zoals kaneel, nootmuskaat en kruidnagel. Pancetta is zowel gerookt als niet gerookt verkrijgbaar. De gerookte versie is meestal beschikbaar als een plat stuk en wordt in dunne plakjes gesneden. De niet gerookte versie wordt opgerold in een worstvorm. Het vel wordt dan eerst verwijderd. Men noemt dit Pancetta Arrotolata, en het bevat minder vet. Pancetta wordt rauw geserveerd als een voorgerecht, of wordt om ander voedsel heen gewikkeld. Meestal wordt het echter uitgebakken als begeleiding van andere ingredi\u00EBnten. Het is ook \u00E9\u00E9n van de basisingredi\u00EBnten van de klassieke bolognesesaus. Pancetta is eveneens gekend onder de benamingen Rigatino (kleine gelijnde) en Carnesecca (gedroogd vlees)."@nl , "\u30D1\u30F3\u30C1\u30A7\u30C3\u30BF(Pancetta)\u3068\u306F\u8C5A\u306E\u30D0\u30E9\u8089\u306E\u3053\u3068\u3002\u307E\u305F\u305D\u308C\u304C\u8EE2\u3058\u3066\u30A4\u30BF\u30EA\u30A2\u6599\u7406\u306B\u4F7F\u3046\u5869\u6F2C\u3051\u3057\u305F\u8C5A\u30D0\u30E9\u8089\u3082\u540C\u69D8\u306B\u30D1\u30F3\u30C1\u30A7\u30C3\u30BF\u3068\u547C\u3070\u308C\u308B\u3002\u5F8C\u8005\u306F\u4FD7\u306B\u751F\u30D9\u30FC\u30B3\u30F3\u3068\u3082\u547C\u3070\u308C\u308B\u3002\u3053\u308C\u3092\u71FB\u3057\u305F\u7269\u304C\u30D9\u30FC\u30B3\u30F3\u3067\u3042\u308B\u3002 \u8C5A\u8089\uFF08\u7279\u306B\u30D0\u30E9\u8089\uFF09\u306E\u584A\u306B\u8352\u5869\u3092\u3059\u308A\u8FBC\u307F\u30011\u30F6\u6708\u4EE5\u4E0A\u719F\u6210\u3068\u4E7E\u71E5\u3092\u3055\u305B\u3066\u4ED5\u4E0A\u3052\u308B\u3002\u71FB\u88FD\u3059\u308B\u5834\u5408\u3082\u3042\u308A\u3001\u30D1\u30F3\u30C1\u30A7\u30C3\u30BF\u30FB\u30A2\u30C3\u30D5\u30DF\u30AB\u30FC\u30BF(Pancetta affumicata)\u3068\u547C\u3076\u3002 \u7D30\u304B\u304F\u5207\u3063\u3066\u30D5\u30E9\u30A4\u30D1\u30F3\u3067\u7092\u3081\u3001\u306B\u3058\u307F\u51FA\u305F\u8102\u3068\u5869\u5473\u3092\u30AB\u30EB\u30DC\u30CA\u30FC\u30E9\u306A\u3069\u306E\u30D1\u30B9\u30BF\u30BD\u30FC\u30B9\u3084\u30B9\u30FC\u30D7\u306E\u51FA\u6C41\u3068\u3057\u3066\u5229\u7528\u3059\u308B\u3002\u307E\u305F\u305D\u306E\u307E\u307E\u8584\u5207\u308A\u306B\u3057\u3066\u751F\u30CF\u30E0\u306E\u3088\u3046\u306B\u98DF\u3079\u308B\u3002\u30D9\u30FC\u30B3\u30F3\u306B\u6BD4\u3079\u3066\u3084\u3084\u9178\u5473\u304C\u52B9\u3044\u3066\u3044\u308B\u306E\u304C\u7279\u5FB4\u3002 DOP\u6307\u5B9A\u306E\u3082\u306E\u306B\u306F\u3001\u30AB\u30E9\u30D6\u30EA\u30A2\u5DDE\u306E\u30D1\u30F3\u30C1\u30A7\u30C3\u30BF\u30FB\u30C7\u30A3\u30FB\u30AB\u30E9\u30FC\u30D6\u30EA\u30A2\uFF08Pancetta di Calabria\uFF09\u3084\u3001\u30D1\u30F3\u30C1\u30A7\u30C3\u30BF\u30FB\u30D4\u30A2\u30C1\u30A7\u30F3\u30C6\u30A3\u30FC\u30CA\uFF08Pancetta Piacentina\uFF09\u7B49\u304C\u3042\u308B\u3002"@ja , "Pancetta \u00E4r italienskt saltat och lufttorkat sidfl\u00E4sk. Pancetta \u00F6vers\u00E4tts ofta med bacon, men pancettan skiljer sig fr\u00E5n det man i svenskan avser med bacon genom att det \u00E4r lufttorkat och vanligen inte r\u00F6kt. Man kryddar pancettan och torkar den cirka tre m\u00E5nader. Pancetta finns i m\u00E5nga varianter. Olika delar av Italien producerar egna typer. P\u00E5 Korsika anses den vara en regional smak. Pancettan \u00E4r vanligen rullad (se bilden) men kan \u00E4ven vara rak med det vita fettet l\u00E4ngs ena sidan. N\u00E4r den serveras som den \u00E4r, skivas den rullade pancettan i mycket tunna skivor. Oftare anv\u00E4nds den f\u00F6r att krydda andra r\u00E4tter, s\u00E4rskilt pastas\u00E5ser. Ett popul\u00E4rt recept som inneh\u00E5ller pancetta kallas all\u2019amatriciana efter staden Amatrice som ligger i provinsen Rieti i Italien."@sv , "La pancetta \u00E8 un salume di suino preparato con la parte della pancia dell'animale."@it , "Pancetta er en italiensk bacon som vanligvis ikke er r\u00F8kt, men konservert med pepper, salt og krydder. Italienerne bruker pancetta omtrent som vi bruker bacon. Det er mange varianter, nesten alle omr\u00E5der i Italia har sin egen variant. P\u00E5 Korsika regnes det som \u00F8yas spesialitet. Pancetta lages av svinemage som krydres og t\u00F8rkes i ca tre m\u00E5neder. Den er vanligvis rullet sammen som en p\u00F8lse eller rull, men kan ogs\u00E5 v\u00E6re i andre utseender og varianter avhengig av produksjonsmetoder i omr\u00E5det der den er produsert. Bra innpakket Pancetta kan oppbevares i kj\u00F8leskap i mer enn 3 uker og i fryser opptil 6 m\u00E5neder."@no , "Pancetta ist Bauchspeck vom Schwein aus Italien. Er wird regional unterschiedlich mit Kr\u00E4utern wie Rosmarin und Salbei gew\u00FCrzt, gesalzen und luftgetrocknet, gelegentlich auch leicht ger\u00E4uchert. Die fetteren St\u00FCcke werden im Ganzen verarbeitet und vor allem als Kochzutat verwendet (z. B. f\u00FCr Spaghetti alla carbonara). Weniger fette St\u00FCcke werden gerollt und in D\u00E4rme gef\u00FCllt. Dieser Pancetta arrotolata wird auch als Aufschnitt serviert. Durch seine Herstellungsweise ist Pancetta besonders mild, aromatisch und zart."@de , "\u0424\u0430\u0439\u043B:Pancetta. jpg Pancetta arrotolata \u041F\u0430\u043D\u0447\u0435\u0301\u0442\u0442\u0430 \u2014 \u0440\u0430\u0437\u043D\u043E\u0432\u0438\u0434\u043D\u043E\u0441\u0442\u044C \u0431\u0435\u043A\u043E\u043D\u0430, \u0442\u0438\u043F\u0438\u0447\u043D\u044B\u0439 \u043C\u044F\u0441\u043D\u043E\u0439 \u043F\u0440\u043E\u0434\u0443\u043A\u0442 \u0438\u0442\u0430\u043B\u044C\u044F\u043D\u0441\u043A\u043E\u0439 \u043A\u0443\u0445\u043D\u0438. \u041F\u0430\u043D\u0447\u0435\u0442\u0442\u0430 \u043F\u0440\u0435\u0434\u0441\u0442\u0430\u0432\u043B\u044F\u0435\u0442 \u0441\u043E\u0431\u043E\u0439 \u0431\u043E\u043B\u044C\u0448\u043E\u0439 \u0436\u0438\u0440\u043D\u044B\u0439 \u043A\u0443\u0441\u043E\u043A \u0441\u0432\u0438\u043D\u043E\u0439 \u0433\u0440\u0443\u0434\u0438\u043D\u043A\u0438 \u0438\u0437 \u0441\u0432\u0438\u043D\u044C\u0438 \u0431\u0435\u043A\u043E\u043D\u043D\u043E\u0439 \u043F\u043E\u0440\u043E\u0434\u044B, \u0432\u044F\u043B\u0435\u043D\u044B\u0439 \u0432 \u0441\u043E\u043B\u0438, \u0441\u043F\u0435\u0446\u0438\u044F\u0445 \u0438 \u0442\u0440\u0430\u0432\u0430\u0445. \u0412 \u0437\u0430\u0432\u0438\u0441\u0438\u043C\u043E\u0441\u0442\u0438 \u043E\u0442 \u0440\u0435\u0433\u0438\u043E\u043D\u0430, \u0432 \u043A\u0430\u0447\u0435\u0441\u0442\u0432\u0435 \u043F\u0440\u0438\u043F\u0440\u0430\u0432 \u0438\u0441\u043F\u043E\u043B\u044C\u0437\u0443\u0435\u0442\u0441\u044F \u0440\u043E\u0437\u043C\u0430\u0440\u0438\u043D \u0438 \u0448\u0430\u043B\u0444\u0435\u0439. \u041D\u0430\u0438\u0431\u043E\u043B\u0435\u0435 \u0436\u0438\u0440\u043D\u044B\u0435 \u043A\u0443\u0441\u043A\u0438 \u0438\u0441\u043F\u043E\u043B\u044C\u0437\u0443\u044E\u0442\u0441\u044F \u0432 \u0440\u0430\u0437\u043B\u0438\u0447\u043D\u044B\u0445 \u0431\u043B\u044E\u0434\u0430\u0445, \u043D\u0430\u043F\u0440\u0438\u043C\u0435\u0440, \u0434\u043B\u044F \u043F\u0440\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u0435\u043D\u0438\u044F Pasta alla carbonara. \u041A\u0443\u0441\u043A\u0438 \u0441 \u043C\u0435\u043D\u044C\u0448\u0438\u043C \u0441\u043E\u0434\u0435\u0440\u0436\u0430\u043D\u0438\u0435\u043C \u0436\u0438\u0440\u0430 \u0441\u043A\u0430\u0442\u044B\u0432\u0430\u044E\u0442 \u0432 \u0440\u0443\u043B\u0435\u0442, \u043F\u0435\u0440\u0435\u0432\u044F\u0437\u0430\u0432 \u0448\u043F\u0430\u0433\u0430\u0442\u043E\u043C \u0438\u043B\u0438 \u0443\u043F\u0430\u043A\u043E\u0432\u0430\u0432 \u0432 \u043A\u0438\u0448\u043A\u0438. \u0417\u0430\u0442\u0435\u043C \u0440\u0443\u043B\u0435\u0442 \u0440\u0435\u0436\u0435\u0442\u0441\u044F \u0442\u043E\u043D\u043A\u0438\u043C\u0438 \u043B\u043E\u043C\u0442\u0438\u043A\u0430\u043C\u0438. \u0422\u0430\u043A\u043E\u0439 \u0441\u043F\u043E\u0441\u043E\u0431 \u043F\u0440\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u0435\u043D\u0438\u044F \u043D\u0430\u0437\u044B\u0432\u0430\u0435\u0442\u0441\u044F Pancetta arrotolata."@ru , "Pancetta, tamb\u00E9m dita panceta, na Espanha, \u00E9 um tipo de carne su\u00EDna curada e seca. Tipicamente produzida na It\u00E1lia, pa\u00EDs onde se originou, consiste de barriga de porco que foi curada no sal previamente, salgada e temperada, e seca por cerca de tr\u00EAs meses. Existem diversas variedades, e cada regi\u00E3o do pa\u00EDs produz seu pr\u00F3prio tipo. A pancetta industrializada pode vir na forma de rolo (foto), ou plana, com toda a gordura de um lado. Na It\u00E1lia e Espanha a pancetta caseira ainda costuma ser produzida e consumida em grande escala. \u00C9 servida em fatias finas, quando \u00E9 consumida sozinha; por\u00E9m freq\u00FCentemente \u00E9 utilizada para dar sabor a outros pratos, especialmente molhos para massas. Receitas como o sugo all'amatriciana a utilizam como substituto para o guanciale, que \u00E9 dif\u00EDcil de ser encontrado fora da It\u00E1lia. Na Espanha por\u00E7\u00F5es relativamente grossas s\u00E3o servidas como acompanhamento, muitas vezes fritas no azeite ou em sua pr\u00F3pria gordura. Ovos fritos com chorizo e panceta formam um caf\u00E9-da-manh\u00E3 popular em algumas partes rurais do pa\u00EDs."@pt , "La pancetta IPA [pan'\u02A7et:a] est l'\u00E9quivalent du lard en italien. Elle provient de l'abdomen du porc et est sal\u00E9e, pr\u00E9serv\u00E9e, \u00E9pic\u00E9e et s\u00E9ch\u00E9e pendant environ trois mois. Elle peut \u00EAtre fum\u00E9e ou non. Il existe une vingtaine de type de pancetta. Certaines sont prot\u00E9g\u00E9es par des appellations d'origine prot\u00E9g\u00E9e comme la pancetta placentine ou la pancetta de calabre. Toutes deux sont de type arrotolata (roul\u00E9e). Ce type de pancetta est toujours doux. Lorsque elle est servie seule, la pancetta est pr\u00E9sent\u00E9e en tranches tr\u00E8s fines. On l'utilise davantage pour relever d'autres mets, surtout des sauces \u00E0 p\u00E2tes alimentaires. Par exemple, la recette de la carbonara requiert de la pancetta."@fr , "\u0424\u0430\u0439\u043B:Pancetta. jpg Pancetta arrotolata \u041F\u0430\u043D\u0447\u0435\u0442\u0442\u0430 - \u0440\u0456\u0437\u043D\u043E\u0432\u0438\u0434 \u0431\u0435\u043A\u043E\u043D\u0443, \u0442\u0438\u043F\u043E\u0432\u0438\u0439 \u043C'\u044F\u0441\u043D\u0438\u0439 \u043F\u0440\u043E\u0434\u0443\u043A\u0442 \u0456\u0442\u0430\u043B\u0456\u0439\u0441\u044C\u043A\u043E\u0457 \u043A\u0443\u0445\u043D\u0456. \u041F\u0430\u043D\u0447\u0435\u0442\u0442\u0430 \u044F\u0432\u043B\u044F\u0454 \u0441\u043E\u0431\u043E\u044E \u0432\u0435\u043B\u0438\u043A\u0438\u0439 \u0436\u0438\u0440\u043D\u0438\u0439 \u0448\u043C\u0430\u0442\u043E\u043A \u0441\u0432\u0438\u043D\u044F\u0447\u043E\u0457 \u0433\u0440\u0443\u0434\u0438\u043D\u043A\u0438 \u0437 \u0441\u0432\u0438\u043D\u0456 \u0431\u0435\u043A\u043E\u043D\u043D\u043E\u0457 \u043F\u043E\u0440\u043E\u0434\u0438, \u0432'\u044F\u043B\u0435\u043D\u0438\u0439 \u0432 \u0441\u043E\u043B\u0456, \u0441\u043F\u0435\u0446\u0456\u044F\u0445 \u0442\u0430 \u0442\u0440\u0430\u0432\u0430\u0445. \u0417\u0430\u043B\u0435\u0436\u043D\u043E \u0432\u0456\u0434 \u0440\u0435\u0433\u0456\u043E\u043D\u0443, \u0432 \u044F\u043A\u043E\u0441\u0442\u0456 \u043F\u0440\u0438\u043F\u0440\u0430\u0432 \u0432\u0438\u043A\u043E\u0440\u0438\u0441\u0442\u043E\u0432\u0443\u0454\u0442\u044C\u0441\u044F \u0440\u043E\u0437\u043C\u0430\u0440\u0438\u043D \u0442\u0430 \u0448\u0430\u0432\u043B\u0456\u044F. \u041D\u0430\u0439\u0431\u0456\u043B\u044C\u0448 \u0436\u0438\u0440\u043D\u0456 \u0448\u043C\u0430\u0442\u043A\u0438 \u0432\u0438\u043A\u043E\u0440\u0438\u0441\u0442\u043E\u0432\u0443\u044E\u0442\u044C\u0441\u044F \u0432 \u0440\u0456\u0437\u043D\u0438\u0445 \u0441\u0442\u0440\u0430\u0432\u0430\u0445, \u043D\u0430\u043F\u0440\u0438\u043A\u043B\u0430\u0434, \u0434\u043B\u044F \u043F\u0440\u0438\u0433\u043E\u0442\u0443\u0432\u0430\u043D\u043D\u044F Spaghetti alla carbonara. \u0428\u043C\u0430\u0442\u043A\u0438 \u0437 \u043C\u0435\u043D\u0448\u0438\u043C \u0432\u043C\u0456\u0441\u0442\u043E\u043C \u0436\u0438\u0440\u0443 \u0441\u043A\u0430\u0447\u0443\u044E\u0442\u044C \u0432 \u0440\u0443\u043B\u0435\u0442, \u043F\u0435\u0440\u0435\u0432'\u044F\u0437\u0430\u0432\u0448\u0438 \u0448\u043F\u0430\u0433\u0430\u0442\u043E\u043C \u0447\u0438 \u0443\u043F\u0430\u043A\u0443\u0432\u0430\u0432\u0448\u0438 \u0432 \u043A\u0438\u0448\u043A\u0438. \u041F\u043E\u0442\u0456\u043C \u0440\u0443\u043B\u0435\u0442 \u0440\u0456\u0436\u0435\u0442\u044C\u0441\u044F \u0442\u043E\u043D\u043A\u0438\u043C\u0438 \u0441\u043A\u0438\u0431\u043E\u0447\u043A\u0430\u043C\u0438. \u0422\u0430\u043A\u0438\u0439 \u0441\u043F\u043E\u0441\u0456\u0431 \u043F\u0440\u0438\u0433\u043E\u0442\u0443\u0432\u0430\u043D\u043D\u044F \u043D\u0430\u0437\u0438\u0432\u0430\u0454\u0442\u044C\u0441\u044FPancetta arrotolata."@uk ; rdfs:comment ""@ja , "Pancetta \u00E4r italienskt saltat och lufttorkat sidfl\u00E4sk. Pancetta \u00F6vers\u00E4tts ofta med bacon, men pancettan skiljer sig fr\u00E5n det man i svenskan avser med bacon genom att det \u00E4r lufttorkat och vanligen inte r\u00F6kt. Man kryddar pancettan och torkar den cirka tre m\u00E5nader. Pancetta finns i m\u00E5nga varianter. Olika delar av Italien producerar egna typer. P\u00E5 Korsika anses den vara en regional smak."@sv , "Italian pancetta is a type of dry cured meat. It is pork belly that has been salt cured and spiced, and dried for about three months (but usually not smoked). There are many varieties, and in Italy each region produces its own type. In Corsica it is considered a regional flavour. Pancetta can be rolled (see photograph), or straight (with all the fat on one side). The straight variety is more common in Italy and Spain than elsewhere, especially where home-made pancetta is still produced."@en , "Pancetta er en italiensk bacon som vanligvis ikke er r\u00F8kt, men konservert med pepper, salt og krydder. Italienerne bruker pancetta omtrent som vi bruker bacon. Det er mange varianter, nesten alle omr\u00E5der i Italia har sin egen variant. P\u00E5 Korsika regnes det som \u00F8yas spesialitet. Pancetta lages av svinemage som krydres og t\u00F8rkes i ca tre m\u00E5neder."@no , "La pancetta IPA [pan'\u02A7et:a] est l'\u00E9quivalent du lard en italien. Elle provient de l'abdomen du porc et est sal\u00E9e, pr\u00E9serv\u00E9e, \u00E9pic\u00E9e et s\u00E9ch\u00E9e pendant environ trois mois. Elle peut \u00EAtre fum\u00E9e ou non. Il existe une vingtaine de type de pancetta. Certaines sont prot\u00E9g\u00E9es par des appellations d'origine prot\u00E9g\u00E9e comme la pancetta placentine ou la pancetta de calabre. Toutes deux sont de type arrotolata (roul\u00E9e). Ce type de pancetta est toujours doux."@fr , "Pancetta, tamb\u00E9m dita panceta, na Espanha, \u00E9 um tipo de carne su\u00EDna curada e seca. Tipicamente produzida na It\u00E1lia, pa\u00EDs onde se originou, consiste de barriga de porco que foi curada no sal previamente, salgada e temperada, e seca por cerca de tr\u00EAs meses. Existem diversas variedades, e cada regi\u00E3o do pa\u00EDs produz seu pr\u00F3prio tipo. A pancetta industrializada pode vir na forma de rolo (foto), ou plana, com toda a gordura de um lado."@pt , "Pancetta ist Bauchspeck vom Schwein aus Italien. Er wird regional unterschiedlich mit Kr\u00E4utern wie Rosmarin und Salbei gew\u00FCrzt, gesalzen und luftgetrocknet, gelegentlich auch leicht ger\u00E4uchert. Die fetteren St\u00FCcke werden im Ganzen verarbeitet und vor allem als Kochzutat verwendet (z. B. f\u00FCr Spaghetti alla carbonara). Weniger fette St\u00FCcke werden gerollt und in D\u00E4rme gef\u00FCllt. Dieser Pancetta arrotolata wird auch als Aufschnitt serviert."@de , "Pancetta is Italiaans spek afkomstig van de varkensbuik, dat ongeveer gedurende 3 maanden aan de lucht gedroogd is. Het wordt gekruid met zout, peper, suiker en andere kruiden zoals kaneel, nootmuskaat en kruidnagel. Pancetta is zowel gerookt als niet gerookt verkrijgbaar. De gerookte versie is meestal beschikbaar als een plat stuk en wordt in dunne plakjes gesneden. De niet gerookte versie wordt opgerold in een worstvorm. Het vel wordt dan eerst verwijderd."@nl , "\u0424\u0430\u0439\u043B:Pancetta. jpg Pancetta arrotolata \u041F\u0430\u043D\u0447\u0435\u0301\u0442\u0442\u0430 \u2014 \u0440\u0430\u0437\u043D\u043E\u0432\u0438\u0434\u043D\u043E\u0441\u0442\u044C \u0431\u0435\u043A\u043E\u043D\u0430, \u0442\u0438\u043F\u0438\u0447\u043D\u044B\u0439 \u043C\u044F\u0441\u043D\u043E\u0439 \u043F\u0440\u043E\u0434\u0443\u043A\u0442 \u0438\u0442\u0430\u043B\u044C\u044F\u043D\u0441\u043A\u043E\u0439 \u043A\u0443\u0445\u043D\u0438. \u041F\u0430\u043D\u0447\u0435\u0442\u0442\u0430 \u043F\u0440\u0435\u0434\u0441\u0442\u0430\u0432\u043B\u044F\u0435\u0442 \u0441\u043E\u0431\u043E\u0439 \u0431\u043E\u043B\u044C\u0448\u043E\u0439 \u0436\u0438\u0440\u043D\u044B\u0439 \u043A\u0443\u0441\u043E\u043A \u0441\u0432\u0438\u043D\u043E\u0439 \u0433\u0440\u0443\u0434\u0438\u043D\u043A\u0438 \u0438\u0437 \u0441\u0432\u0438\u043D\u044C\u0438 \u0431\u0435\u043A\u043E\u043D\u043D\u043E\u0439 \u043F\u043E\u0440\u043E\u0434\u044B, \u0432\u044F\u043B\u0435\u043D\u044B\u0439 \u0432 \u0441\u043E\u043B\u0438, \u0441\u043F\u0435\u0446\u0438\u044F\u0445 \u0438 \u0442\u0440\u0430\u0432\u0430\u0445."@ru , "La pancetta \u00E8 un salume di suino preparato con la parte della pancia dell'animale."@it , "\u0424\u0430\u0439\u043B:Pancetta. jpg Pancetta arrotolata \u041F\u0430\u043D\u0447\u0435\u0442\u0442\u0430 - \u0440\u0456\u0437\u043D\u043E\u0432\u0438\u0434 \u0431\u0435\u043A\u043E\u043D\u0443, \u0442\u0438\u043F\u043E\u0432\u0438\u0439 \u043C'\u044F\u0441\u043D\u0438\u0439 \u043F\u0440\u043E\u0434\u0443\u043A\u0442 \u0456\u0442\u0430\u043B\u0456\u0439\u0441\u044C\u043A\u043E\u0457 \u043A\u0443\u0445\u043D\u0456. \u041F\u0430\u043D\u0447\u0435\u0442\u0442\u0430 \u044F\u0432\u043B\u044F\u0454 \u0441\u043E\u0431\u043E\u044E \u0432\u0435\u043B\u0438\u043A\u0438\u0439 \u0436\u0438\u0440\u043D\u0438\u0439 \u0448\u043C\u0430\u0442\u043E\u043A \u0441\u0432\u0438\u043D\u044F\u0447\u043E\u0457 \u0433\u0440\u0443\u0434\u0438\u043D\u043A\u0438 \u0437 \u0441\u0432\u0438\u043D\u0456 \u0431\u0435\u043A\u043E\u043D\u043D\u043E\u0457 \u043F\u043E\u0440\u043E\u0434\u0438, \u0432'\u044F\u043B\u0435\u043D\u0438\u0439 \u0432 \u0441\u043E\u043B\u0456, \u0441\u043F\u0435\u0446\u0456\u044F\u0445 \u0442\u0430 \u0442\u0440\u0430\u0432\u0430\u0445."@uk , "Pancetta (czyt. \"panczetta\") \u2013 rodzaj suszonego zwijanego boczku, przepis pochodzi z W\u0142och. Pancetta u\u017Cywana jest m. in. do przyrz\u0105dzania spaghetti carbonara."@pl , "Pancetta (italian sanasta pancia, vatsa) on italialainen pekonin kaltainen lihajaloste. Siansivu suolataan ja maustetaan esimerkiksi rosmariinilla, valkosipulilla tai fenkolilla. Usein se k\u00E4\u00E4rit\u00E4\u00E4n rullalle (ks. valokuva) ja sullotaan makkaran tapaan suoleen. Sen j\u00E4lkeen sit\u00E4 ilmakuivataan noin kolme kuukautta. Eri paikkakunnilla Italiassa on erilaisia tapoja valmistaa pancettaa. Yleens\u00E4 sit\u00E4 ei savusteta, mutta kevyesti savustettujakin versioita on."@fi ; foaf:depiction . @prefix skos: . dbpedia:Pancetta skos:subject . @prefix ns10: . dbpedia:Pancetta skos:subject ns10:Pork , ns10:Italian_cuisine , ns10:Salumi , ns10:Croatian_cuisine , ns10:Cuts_of_pork , ns10:Dried_meat . @prefix ns11: . dbpedia:Pancetta dbpprop:hasPhotoCollection ns11:Pancetta . dbpedia:Panchetta dbpprop:redirect dbpedia:Pancetta . dbpedia:Panceta dbpprop:redirect dbpedia:Pancetta . dbpedia:Pancheta dbpprop:redirect dbpedia:Pancetta . @prefix yago: . yago:Pancetta owl:sameAs dbpedia:Pancetta .