Pancetta all'aceto

Pancetta all'aceto is a traditional Tuscan sauce originating from Mugello. It's made with finely minced pancetta that's cooked in garlic and red vinegar. This cucina povera sauce was originally prepared as a flavoring to polenta by carbonai, the charcoal makers of the Apennine Mountains. Pancetta all'acetto is always served piping hot, either on top of creamy polenta or as an accompaniment to slices of grilled polenta or boiled meat.