Making Pancetta

This recipe will create a pancetta weighing approximately 4lbs / 1.75KG.

 Ingredients

5lb / 2.25KG Skinned belly pork
6 Tbsp / 60g of table Salt
2 Tbsp / 26g Dark Brown Sugar
4 Tbsp / 40g Coarsely Ground Black Pepper
2 Tbsp/ 20g Juniper berries, crushed with the bottom of a small sauté pan
4 Bay leaves, Crumbled
4 Cloves if Garlic, Minced
1 Tsp / 4g Freshly Ground Nutmeg
4 or 5 Sprigs of Fresh Thyme

Method

1).Trim belly pork so that edges are neat and square.

 2). In a large mixing bowl combine the garlic, table salt, brown sugar, half of the pepper, juniper berries, bay leaves, ground nutmeg and the sprigs of thyme. Mix thoroughly so that the salt is evenly distributed.

3).Once the mixture is thoroughly combined, rub all over the pork belly to give a uniform coating over the entire surface.

4). Place the fully coated pork belly in a 2 gallon / 8 litre air tight bag and place in a non reactive container, just large enough to hold it.

5).You will then need to refrigerate for 7 days. Every other day, without removing from the bag, rub the pork belly to distribute the season then, turn the belly pork and then place back in fridge.

6). After 7 days check the belly pork for firmness. If the thickest part of the belly is firm then your pork belly is cured, if not yet firm refrigerate for a further 1-2 days.

7). Once your pork belly is cured remove from the air tight bag and rinse thoroughly under cold water, then pat dry.

8). Sprinkle the meat side with the rest of the ground black pepper.

9).Starting from the long side, roll the pork belly tightly and tie with butchers string at 1-2 inch intervals making sure there are no air pockets, wrap in cheesecloth and hang to dry for 5-7 days.. Alternatively you can leave the pork belly flat wrap and hang in the same way.

10). Using string, suspend the pancetta in a cool, humid place out of the sun for 2 weeks. Ideal conditions for hanging would be 50-60 degree farengheight with approximately 60% humidity.

Once your pancetta is ready it can be refrigerated for a maximum of 3 weeks and can be frozen fir a maximum of 4 months. Freezing the pancetta will make it easier to slice thinly.