HOME-CURED PANCETTA

Home-Cured Pancetta image

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.

Provided by brandon

Categories Meat and Poultry Recipes Pork

Time P14DT15m

Yield 10

Number Of Ingredients 13

Ingredients

2 tablespoons red wine
2 cloves garlic, chopped
5 whole allspice berries
4 juniper berries
3 whole cloves
1 ½ teaspoons whole black peppercorns
1 teaspoon fennel seeds
½ teaspoon whole white peppercorns
½ teaspoon red pepper flakes
2 ½ tablespoons salt
½ teaspoon Prague Powder #2
¼ teaspoon freshly grated nutmeg
2 pounds pork belly

Steps:

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.

Nutrition Facts : Calories 478.8 calories, Carbohydrate 1.1 g, Cholesterol 65.3 mg, Fat 48.3 g, Fiber 0.5 g, Protein 8.6 g, SaturatedFat 17.6 g, Sodium 1891 mg, Sugar 0.1 g