She Strengthens

The Art of Crafting Authentic Italian Pancetta

Understanding the Basics

Pancetta, the Italian equivalent of bacon, is a cured pork belly that’s rich in flavor and aroma. Unlike American bacon, pancetta is cured with a blend of herbs, spices, and garlic, and is left unsmoked. The result is a delicacy that’s perfect for adding depth to pasta dishes, soups, and salads.

Selecting the Right Ingredients

To make authentic pancetta, you’ll need a few essential ingredients:

• Fresh pork belly (5-1/2 pounds)
• Kosher salt
• Curing salt (pink salt or saltpeter)
• Black peppercorns
• Juniper berries
• Dark brown sugar
• Garlic
• Bay leaves
• Thyme
• Rosemary

Preparing the Pork Belly

Before curing, it’s essential to prepare the pork belly. Remove the skin using a sharp boning knife, taking care not to remove too much fat. Square off the edges with a chef’s knife, and rinse the belly under cool running water. Pat it dry with paper towels, and set it aside.

Creating the Cure

Combine the kosher salt, curing salt, black peppercorns, juniper berries, dark brown sugar, garlic, bay leaves, thyme, and rosemary in a mixing bowl. Mix the ingredients well to ensure even distribution.

Curing the Pork Belly

Rub the cure all over the pork belly, making sure to coat both the fat and lean sides, as well as the edges and corners. Place the belly in a large sealable bag, and refrigerate it for 7 days, flipping it over every day.

Monitoring the Cure

After 7 days, remove the belly from the refrigerator and press down on it to check the firmness. If it still feels squishy, return it to the refrigerator for up to 3 more days.

Rinsing and Drying

Rinse off the curing mixture under cool running water, and pat the belly dry with paper towels. Crush the remaining black peppercorns and rub them over the meat sides to create an even coating.

Rolling and Tying

Roll the pork belly tightly into a cylindrical shape, starting at whichever end makes the roll most uniform. Tie it tightly with butcher’s twine at 1- to 1-1/2-inch intervals, leaving enough extra twine to hang the pancetta.

Hanging and Aging

Hang the pancetta in a slightly cool, dark, moderately humid place where air can circulate freely around it. Ideal conditions are around 60°F and 60 percent humidity. Let it hang for 2 weeks, or until it’s completely firm but pliable like leather.

Storing and Enjoying

Cut down the pancetta and wrap it tightly in plastic wrap. Store it in the refrigerator for 2 to 3 weeks, or in the freezer for up to 4 months. Remember to cook the pancetta before eating, just as you would bacon.

With these simple steps, you’ll be able to create your own authentic Italian pancetta at home. Enjoy!