We just had our first taste of the pancetta that a friend and I made; a project which began almost a month ago. Wow! So delicious! The spice and herb flavors come through tasting incredibly bright and fresh. It’s surprisingly easy to make, and considering the flavor impact it has on dishes such as Not Your Momma’s Mac and Cheese and Pizza with Artichokes, Pancetta and Thyme, I don’t think I’ll be buying much pancetta in the future!
Home Cured Pancetta
Makes 1 pancetta
Ingredients
- ¼ cup coarsely ground black pepper, divided in half
- ¼ cup kosher salt
- 2 Tbsp. brown sugar
- 2 tsp. pink salt (curing salt; ask your butcher)
- 4 cloves garlic, minced
- 2 Tbsp. juniper berries, crushed
- 1 Tbsp. allspice, crushed
- 4 each bay leaves, crumbled
- 1Tbsp. fresh thyme leaves
- 1 tsp. freshly grated nutmeg
- 1 each -4 lb. pork belly, skin removed
Method
Reserve half of the ground pepper and then mix the rest of the spice ingredients together. Spread evenly over both sides of the pork belly. Place in a zippered plastic bag and refrigerate. Turn over every other day for a total of 10 days.
Rinse the pork belly well. Pat dry, sprinkle with the remaining pepper and roll up very tightly. Tie with butcher’s twine every half inch around and then tie lengthwise. Hang in a moist garage or basement…ideal temperature is 50-60 degrees and ideal humidity is 45% – 60%. Let hang for 2 weeks.
Untie, slice, cook and enjoy!
-Chef Ann