Bacon, Bacon, Bacon...Pancetta!

There is something about bacon...

I have people who are peripherally related to me by marriage that are vegetarians, with one exception - yup, bacon.
Some say that bacon is a food group unto itself.

And there is a whole subculture within this food group.

It is known as FOREIGN bacon.

One such bacon beacon of delight is from Italy. Pancetta. Crispy and delicious, salty, rich. Sorry Oscar Meyer, but the Italians have us on this one.

And it is with pancetta that I make a little party favor that I take to cocktail parties. I had the original at a friend's house for book club, and tinkered with the recipe to make it into a sandwich.

The "Happy Pig" Sandwich

Sliced ciabatta roll, brushed with olive oil, lightly toasted, or grilled
Schmear of goat cheese (Beltane. To die for!)
Fresh spinach leaves

1/4 inch slice of ripe, but not too ripe, Bartlett pear OR 1/8 inch slice of Granny Smith apple

Half-moons of crispy pancetta*

Fresh thyme leaves, cracked black pepper and clover honey to garnish

*To cook pancetta - Preheat oven to 450. Place 1/4 inch slices on aluminum foil on rimmed baking sheet. Cook for 8 - 10 minutes until crispy. Voila!

Try it with a fried egg, yolk warm and oozing, on top.