Pancetta is Italian bacon which is cured and air dried but not smoked. There are many varieties and each region produces its own type. Pancetta Placentina and Pancetta di Calabria have been protected by the PDO mark.
|pork belly (pork belly slab may weigh about 4.5 kg (10 lbs).||1000 g||2.20 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||28 g||5 tsp.|
|Cure #1||3.2 g||¾ tsp.|
|sugar||5.0 g||1 tsp.|
|white pepper||4.0 g||2 tsp.|
|nutmeg||1.0 g||½ tsp.|
|fennel||2.0 g||1 tsp.|
|red peppers||1.0 g||½ tsp.|
|garlic powder||1.5 g||½ tsp.|
- Mix salt and Cure #1 together.
- Rub ½ of the mix into the belly.
- Place the belly in a zip lock plastic bag. Leave for 4 days in refrigerator.
- Remove the belly from the bag. Mix all spices with the remaining half of the curing mixture (salt and cure #1). Rub the mixture into the belly. Refrigerate for 4 more days.
- Wash belly with tap water and then soak it for 15 minutes in cold water.
- Dry belly for 2 days at 54° F (12° C).
- Remove the skin and divide the belly in two cutting along its length.
- Soak 5” (120 mm) fibrous casing for 1 hour in water. Roll each belly into a tight roll and insert into the casing. Run butcher twine around the pancetta every ¾” and make a hanging loop. Remove any air pockets with a needle.
- Hang for 3 weeks at 54° F (12° C).
Pancetta can be rolled or straight.