It’s Worth The 3-Month Wait

Carmello Penna of Pittsfield, Mass., held two pieces of salted pork belly for his pancetta recipe.Photo by Thomas E. Jensen

Each winter, Carmello Penna performs a yearly ritual of making pancetta in his home kitchen. 

Penna has been the head salad chef at the Tanglewood music festival in Lenox, Mass., going on 20 years. Originally from Rome, Italy, Penna now lives in Pittsfield, Mass. He is a retired welder, having worked mostly for General Electric, but also on steel bridges and other structures in the area. 

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