Salumi Della Casa Recipe
assortment of our house – cured heritage breed pork
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Ingredients
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Cured Meats
Method
Curing Process
- 1
Prepare the Cure
In a large bowl, combine the kosher salt, crushed black peppercorns, minced garlic, Cure #2, chopped thyme, and crushed fennel seeds. Mix thoroughly.
- 2
Coat the Pork Belly
Rub the prepared cure mixture evenly over the entire surface of the pork belly. Make sure to cover all areas with the cure.
- 3
Marinate
Place the coated pork belly in a non-reactive container or vacuum-seal it. Refrigerate for at least 7 days, turning the pork belly every other day to ensure even curing.
- 4
Rinse and Dry
After 7 days, remove the pork belly from the cure. Rinse it under cold water to remove excess salt and cure mixture. Pat dry with paper towels.
- 5
Dry Aging
Hang the pork belly in a cool, dry place (ideally between 50-60°F / 10-15°C with 60% humidity) for an additional 2 weeks to develop flavors.
- 6
Slice and Serve
After the aging process, slice the cured pork belly thinly and arrange on a platter. Serve it as part of your Salumi Della Casa assortment, alongside cheeses and pickles.
