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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