| Ingredient | Quantity(grams) |
|---|---|
| Pork belly | 1000 |
| Salt | 23 |
| Paprika | 5 |
| Instacure#2 | 2.5 |
| Antioxidant(erythorbate) | 2.5 |
| Ground black pepper | 1.5 |
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Preparation > Pancetta
Mix all the ingredients;
Massage the meat with the ingredients;
Place inside a plastic bag or covered plastic pot;
Leave for 15 days in the refrigerator;
Remove, wash and dry well;
Roll up tightly, tying with string;
Hang in a dark environment with a temperature close to 12ºC and relative humidity close to 60%;
It will be ready when Pancetta loses 25% of its weight
Recipe in portuguese: Pancetta