Home-Cured Pancetta Tasty Recipes

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Home-Cured Pancetta

"Making pancetta at home is easy with this recipe! Start with a quality cut of pork belly and the right mixture of salts and spices, and all you have to do is be patient while your pancetta cures for 2 weeks in the fridge."

Ingredients :

• 2 tablespoons red wine
• 2 cloves garlic, chopped
• 5 whole allspice berries
• 4 juniper berries
• 3 whole cloves
• 1 1/2 teaspoons whole black peppercorns
• 1 teaspoon fennel seeds
• 1/2 teaspoon whole white peppercorns
• 1/2 teaspoon red pepper flakes
• 2 1/2 tablespoons salt
• 1/2 teaspoon Prague Powder #2
• 1/4 teaspoon freshly grated nutmeg
• 2 pounds pork belly

Instructions :

Prep : 15M	Cook : 10M	Ready in : P14D

• Combine wine and garlic. Set aside.
• Combine allspice berries, juniper berries, cloves, black peppercorns, fennel seeds, white peppercorns, and red pepper flakes in a spice grinder or mortar and pestle. Grind to a fine powder. Add salt, Prague powder, and nutmeg and stir well to combine.
• Place pork belly in a glass or ceramic dish. Cover on all sides with the spice mixture. Pour wine mixture evenly on top. Cover with a wire rack and then with a large piece of muslin; the rack prevents the muslin from touching the pork.
• Refrigerate for 2 weeks. After 2 weeks, slice the pancetta and use in your favorite recipe, or pan fry as you would bacon.

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