Home Cured Pancetta

Home Cured Pancetta

Home Cured Pancetta

Yield: 1 pancetta


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



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!


Leave a Review


Facebook Twitter YouTube RSS houzz

Subscribe to our mailing list