| Ingredient | Quantity(grams) |
|---|---|
| Pork Belly | 1000 |
| Salt | 22 |
| Powdered garlic | 5 |
| Hot paprika | 5 |
| Fennel seed | 3 |
| Instacure#2 | 2.5 |
| Antioxidant(erythorbate) | 2 |
| Ground black pepper | 2 |
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Preparation > Pancetta with fennel seeds
Italian dry-cured pancetta is a type of pork belly that has been seasoned with salt and other spices, then cured and air-dried for several weeks to several months. It is a traditional Italian cured meat that is similar to bacon but has a distinct flavor and texture.
Mix all the ingredients well and leave for 15 days in the refrigerator in a covered plastic container;
Turn daily and drain excess liquid;
After 15 days, wash the meat well;
Roll tightly, tie and place in collagen casing or wrap in dehydrated pork casing;
Leave for 30 days hanging in a cold and humid environment, ideally 12ºC and 80% humidity.
Recipe in portuguese: Pancetta com erva doce