Pancetta is Italian bacon which is convalescent and air broiled but not smoked. There are abounding varieties and anniversary arena produces its own type. Pancetta Placentina and Pancetta di Calabria accept been adequate by the PDO mark.
|pork abdomen (pork abdomen slab may counterbalance about 4.5 kg (10 lbs).||1000 g||2.20 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||28 g||5 tsp.|
|Cure #1||3.2 g||¾ tsp.|
|sugar||5.0 g||1 tsp.|
|white pepper||4.0 g||2 tsp.|
|nutmeg||1.0 g||½ tsp.|
|fennel||2.0 g||1 tsp.|
|red peppers||1.0 g||½ tsp.|
|garlic powder||1.5 g||½ tsp.|
- Mix alkali and Cure #1 together.
- Rub ½ of the mix into the belly.
- Place the abdomen in a zip lock artificial bag. Leave for 4 canicule in refrigerator.
- Remove the abdomen from the bag. Mix all spices with the actual bisected of the abating admixture (salt and cure #1). Rub the admixture into the belly. Air-condition for 4 added days.
- Wash abdomen with tap baptize and again absorb it for 15 account in algid water.
- Dry abdomen for 2 canicule at 54° F (12° C).
- Remove the bark and bisect the abdomen in two acid forth its length.
- Soak 5” (120 mm) coarse case for 1 hour in water. Cycle anniversary abdomen into a bound cycle and admit into the casing. Run boner braid about the pancetta every ¾” and accomplish a blind loop. Abolish any air pockets with a needle.
- Hang for 3 weeks at 54° F (12° C).
Pancetta can be formed or straight.