Login

It’s Worth The 3-Month Wait

Food
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. 

Full text available to premium subscribers only. Log in or Create an account.

Once you've created an account, you will be given a free 30-day subscription to the site where you can view all content unrestricted. After 30 days, you can extend your account by purchasing a subscription.

If you are already a print subscriber, click here to give us your contact information, and we will confirm your active subscription and give you a password to access the website.