15 Pancetta
Makes 2 rolls, about 4½ pounds each. Pancetta, pronounced (pahn-CHET-tah), is also known as Italian unsmoked bacon.
Ingredients
- 1 whole pork belly, skin on. About 10 pounds.
- 8 ounces kosher salt
- 1 ounce granulated sugar
- 1 ounce light brown sugar
- 2 ounces cracked black pepper
- ½ ounce juniper berries, crushed
- 7 large bay leaves, crushed
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried rosemary leaves, crushed
- 2 ounces large garlic cloves, pressed or crushed
- ¼ ounce Prague powder #1
Steps
Day 1: Fabrication and Cure Application
- Using a long, flexible knife, remove the rind (skin) from the pork belly.
- Using a meat mallet, flatten the thicker parts of the belly to make it an even thickness.
- Cut the pork belly in half width-wise.
- Mix the remaining ingredients to make the dry cure compound.
- Apply an even coating of the dry cure compound to the entire surface of each pork belly half. Massage the compound into the meat.
- Place the meat in a hotel pan or plastic curing tub and cover it tight with plastic film or a lid. Refrigerate.
Days 2 to 11: Cure Penetration
- Refrigerate the pork belly for 10 days. Overhaul every 2 days by turning the belly over. Wrap with fresh plastic film each time.
Day 12: Fabrication
- Rinse the pork belly pieces under cool water and blot dry with a clean towel.
- Starting at a short end, roll each belly half into a tight cylinder and, using kitchen string, secure it with a butcher’s truss.
- Hang the pancetta rolls in the refrigerator in front of the circulation fan. Place a drip pan underneath.
Days 13 to 26: Air-Drying
- Allow the pancetta rolls to air-dry undisturbed for 2 weeks.
Day 27: Finishing
- Cut the pancetta rolls down from their position in the refrigerator and wrap them in butcher paper or parchment. Place the wrapped pancetta in a plastic bag for storage. The pancetta is now ready to be sliced and pan-fried or used in pasta or other preparations.
Holding
Refrigerate up to 2 weeks, or freeze up to 3 months.