Recipe > Pancetta Arrotolata 2

Pancetta is a salt-cured pork belly meat product in the category of salume. Is also know as italian bacon. In Italy, it is often used to add depth to soups and pasta. For cooking, pancetta is often cut into cubes (cubetti di pancetta). In Italy, it is commonly served as a sliced meat, sliced thin and eaten cold. It can also be used in carbonara, although guanciale is generally regarded as more traditional. By the end of the 20th century in southern Italy, pancetta had become the most popular pork fat product, overtaking diced lard.

Pancetta Arrotolata 2

Quantity(grams)

Ingredient	Quantity(grams)
Pork Belly	1000
Salt	30
Sugar	5
Ground black pepper	3
Black peppercorns	3
Instacure#2	2.5
Minced garlic	1.5
Ground nutmeg	1
Fennel seed	1

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Preparation > Pancetta Arrotolata 2

Mix the salt, sugar, spices, and curing salt;
Rub the mixture well over both sides of the belly;
Place in a vacuum-sealed package in a refrigerated environment;
Massage and turn the meat every day;
After 7 days, wash the belly well under running water and dry thoroughly with paper towels;
Roll the pork belly with the fat side out, and the meat side in;
Tie it very well or use elastic netting to keep the belly firm;
Let it dry for at least 12 hours;
Mature at a temperature of 12°C and humidity between 70% and 80%;
The product will be ready when it has lost approximately 25% of its initial weight.