Meet Mark

Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

Tell Me More
Stay Connected
July 19, 2014

Pancetta with Halibut and Asparagus

By Worker Bee

Pancetta with Halibut and Asparagus If something akin to “meat butter” sounds good to you, then head to your favorite local (or online) butcher shop and ask for pancetta, guanciale or lardo. All three are fatty cuts of pork – with an emphasis on fatty – that are dry cured with salt, herbs and spices.

Guanciale comes from the jowl, lardo comes from the back and pancetta comes from the belly. The long curing time (usually a couple months or so) means these seriously tasty slabs of mostly fat marbled with a little meat can be eaten raw. This is usually done by draping very thin slices of pancetta, guanciale or lardo over cooked meat, fish or vegetables, so it melts like butter. Meaty, salty, extremely rich butter.

Especially if you plan to eat it raw, buy from butchers that sell high quality, humanely raised, pastured pork. Lardo, which is pure fat, is the most butter-like (and hardest to find in stores). Pancetta and guanciale have a little more texture and meaty flavor; kind of like bacon for really hardcore pork lovers. Pancetta is sold in slabs or rolls that are often sliced to order by the butcher and guanciale is sold in slabs that are often cut to order as well.

Both pancetta and guanciale can also be cut into cubes and fried up into crispy, fatty morsels, instead of eating it raw. This recipe is the best of both worlds: raw pancetta as a silky, porky topping for halibut and cooked pancetta mixed with sherry vinegar, shallot and parsley as a dressing for asparagus. The result is a meal worthy of a special occasion but easy enough to make any night of the week.

Servings: 2

Time in the Kitchen: 35 minutes



  • 2 6-ounce (170 g) skinless halibut fillets
  • 3 ounces of guanciale or pancetta (ideally cut from a slab, not a round) (85 g)
  • 2 tablespoons finely chopped shallot (20 g)
  • 1 tablespoon sherry vinegar (15 ml)
  • 1 tablespoon finely chopped parsley (30 ml)
  • 1 bunch of asparagus
  • 2 tablespoons of olive oil (30 ml)


Slice 4 very thin slices off the piece of pancetta or guanciale and set aside. Cut the rest up into tiny cubes.

Slab Pancetta

Cut Pancetta

Heat a skillet over medium heat. Add the cubes of pancetta/guanciale and cook for 3 minutes then add the shallot. Continue to cook until the pancetta/guanciale is crispy. Pour off most of the fat (keeping the pancetta/guanciale and shallot in the skillet) and set aside.

Crispy Pancetta

Add the vinegar and parsley to the skillet. Cook about 1 minute more, until most of vinegar evaporates, then spoon the mixture of pork, shallot and parsley into a bowl and set aside.

Pour the reserved bowl of grease back into the skillet. Turn the heat up to medium-high. Lightly salt the halibut and add it to the pan, cooking until browned on the bottom, about 5 minutes. If the pan starts smoking, turn the heat down to medium. Flip the fish and cook about 2 to 4 minutes longer, until opaque in the center.

Cooked Halibut

While the fish is cooking, coat the asparagus in olive oil. Lay out in a single layer in a rimmed baking pan. Sprinkle with salt and pepper. Broil under high heat, shaking the baking sheet occasionally, and cook until slightly shriveled and charred, 6 to 8 minutes.

Roasted Asparagus

Plate each of the halibut fillets with two slices of raw pancetta/guanciale on top and asparagus on the side dressed with the pancetta/guanciale and parsley dressing.

Pancetta with Halibut & Asparagus

Subscribe to the Newsletter

If you'd like to add an avatar to all of your comments click here!

Leave a Reply

14 Comments on "Pancetta with Halibut and Asparagus"


Sort by:   newest | oldest | most voted
2 years 3 months ago

I was just wondering how to cook the fish and asparagus I got from the shop yesterday, great post in perfect time!

2 years 3 months ago

I’m surprised to see olive oil in a high-heat treatment here. The pancetta part has me drooling!

2 years 3 months ago

This looks yummy. I love halibut. I think Atlantic halibut might still be on the endangered list and therefore unavailable. Maybe Mark can comment on this. Also I would think bacon or a slab of salt pork will be a good substitute if you can’t find pancetta, guaciale or lardo. I don’t think I’d eat any of it raw, but to each his own.

2 years 3 months ago

I don’t think I’ve ever tried pancetta, it sounds delicious. I’ve started eating a lot more pork belly which is extremely fatty and sooo tasty. Brilliant, fresh recipe, would love to have a go at it!

2 years 3 months ago

Thanks Mark…now I’m salivating.

Firefly 88
Firefly 88
2 years 3 months ago

Simple, easy, and delightful.

2 years 3 months ago

I think there’s something terribly wrong with Mark. It’s already early evening today (or afternoon, but still) and he hasn’t posted the Weekend Link Love.

2 years 3 months ago

I was just starting to worry, myself! I hope it’s just a little technical glitch– noticed the site was down briefly yesterday.

2 years 3 months ago

Oh my goodness, I read pancetta as placenta! And while I have some friends who would be totally into that…not sure I want to see that particular recipe here! THIS recipe looks really good and I will need to try it sometime soon…maybe with our tilapia we are raising…and a vegetable in season from our garden.

Dr. Anthony Gustin
2 years 3 months ago

Salty meats generally make any meal amazing! Good idea to combine these two.

Brett Vaughan
2 years 3 months ago

Great post, but I’m having a hard time locating the pancetta/guanciale, it’s not in the deli section of my store, and my local butcher doesn’t carry it. I love all fish dishes and am keen to incorporate this into my diet, but wondering if I can simply make it without the pancetta? Does it lose much flavor that way? Can I substitute anything else? Bacon is an obvious no go, so any other tips I can use?

2 years 2 months ago

Im not sure where you live but in Chicago where im from they are available in Italian stores like Caputos or European deli stores. or even sells it as well if you dont live near any italian deli stores.

John Peter
2 years 3 months ago

I don’t suppose I’ve ever tried pancetta, it sounds delicious. I’ve started uptake plenty additional side of pork that is extraordinarily fatty and sooo tasty

2 years 3 months ago

Great recipe! I like pancetta but I’ve never prepared it myself before. Halibut is also great. Thanks for the recipe, I will definitely try it! It looks delicious