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Ingredients
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Pancetta Ingredients
Method
Pancetta Preparation Directions
- 1
Prepare the Pork Belly
Trim the pork belly, removing any tough skin and excess fat. Cut the belly into a manageable size, about 1 kg each.
- 2
- 3
Season the Pork
Rub the cure mixture thoroughly over the pork belly pieces. Ensure the mixture covers all areas evenly.
- 4
Add Red Wine
Pour the red wine over the seasoned pork belly, ensuring it is well coated.
- 5
Wrap and Refrigerate
Wrap the pork belly tightly in plastic wrap and place it in a sealed container. Refrigerate for 7-10 days, flipping the meat every couple of days.
- 6
Dry the Pancetta
After the curing period, remove the pork belly from the fridge, rinse off the cure, and pat dry with paper towels. Hang it in a cool, dry place with good air circulation for 3 weeks to dry.
- 7
Store or Use
Once dried, the pancetta can be sliced thinly and stored in the refrigerator or used in various dishes.
