Pancetta Recipe

Pancetta Preparation Directions

1. 1

   Prepare the Pork Belly

   Start by trimming any excess fat from the pork belly and cutting it into a manageable size.

2. 2

   Make the Cure Mix

   In a bowl, mix together the kosher salt, black peppercorns, ground black pepper, dried thyme, crushed garlic, and curing salt.

3. 3

   Apply the Cure

   Rub the cure mix all over the pork belly, ensuring it is well coated. Place it in a resealable plastic bag or wrap it tightly in plastic wrap.

4. 4

   Cure the Pork

   Refrigerate the pork belly for 7 to 10 days, flipping the bag or turning the pork belly every couple of days to ensure even curing.

5. 5

   Rinse and Dry

   After the curing period, remove the pork belly from the bag, rinse off the cure under cold water, and pat it dry with paper towels.

6. 6

   Season and Roll

   Sprinkle the cured pork belly with additional ground black pepper and roll it tightly. Tie it with kitchen twine at 1-inch intervals.

7. 7

   Smoke or Dry

   You can either smoke the rolled pancetta in a smoker at a low temperature for a few hours or dry it in a cool, dark place for 2 to 3 weeks until firm.

8. 8

   Slice and Store

   Once cured, slice the pancetta thinly and store it in the refrigerator or freeze it for longer storage.