Pancetta

October 12, 2016
  • Yield : 1 kg
  • Servings : 20+
  • Prep Time : 20m

Pancetta is the easiest bacon you can make, and you can add any flavours you like.

There are many kinds of pancetta, arrotolata is rolled and sliced thinly. Tesa is flat and is often sliced into lardons.

Usually made from belly pork, you can get some great deals on the meat, my last batch that weighed 1 kilo cost me £3.00.

Note:
When the pancetta is ready, it is harder to the touch and more pink than the original.

Ingredients

  • 1 Kg belly pork
  • 35 g curing salt
  • 10 g black pepper
  • 10 g crushed juniper berries (optional)
  • 2 - 5 garlic cloves, chopped fine
Note:
You can buy curing salts (which contain nitrates and nitrites) from Weschenfelder’s www.weschenfelder.co.uk

Method

Step 1

Put the dry ingredients into a mortar and grind them until they are cracked and mixed well

Step 2

Mix the garlic with this.

Step 3

Rub the mixture all over the meat.

Step 4

Place the meat into a container and seal, or use cling film if you use a dish.

Step 5

Keep for 6 days in the fridge, turning daily, rubbing the cure and the liquor into the meat each day.

Step 6

On the 7th day, remove the meat and wash. Pat dry and return the meat to a dry container and leave for the salt to equalise inside the meat for at least a week.

Step 7

This has to be cooked before serving, cut or sliced. You can hang it wrapped in a muslin for a month in a cool room and eat raw, but I can never wait that long.

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