Thread: Pancetta...work in progress!

I thought to myself when buying the last lot of pancetta that I would ask my Italian friend how to make it. It is expensive even though something of an indulgence...so I bought a piece of pork belly weighing 1.28 kg.

The idea is this...you can either remove the skin or not, up to you. Cut out the rib ends. I have not removed the meat from where the gristle was as I will not be rolling it. Then rub both sides of the piece of meat, which has had the edges cut so they are nice and straight, with the spice/salt mix. You will need some pink salt (bacon cure, in old parlance saltpetre...) which I guess you could not have to use but you would have to add another teaspoon of salt, I am thinking! The saltpetre helps to maintain a nice colour and does keep the meat safer from lurgies.

So you have got the spices and salts rubbed in, then place the meat and any errant mix in a ziplock bag or a non-reactive container. Leave for five days turning the meat twice a day...while you are turning it, without removing it from the bag, rub the mix in some more. On the fifth day, squish the meat; if it is still spongy, leave it another couple of day.

The foto depicts the meat at three days. You can see how the salt is drawing moisture out of the meat.



I won't give the recipe yet until it is done just in case it doesn't turn out as it should. My friend and co use wild pork. More soon...