Recipe > Pancetta arrotolata

Pancetta is a type of cured and dried pork. Typically produced in Italy, the country where it originated, it consists of pork belly that has been previously cured in salt, salted and seasoned (with nutmeg, pepper, fennel, and garlic, among others), and dried for about three months ( but not smoked). There are several varieties, and each region of the country produces its own type.

Mix all the ingredients;

Rub the mixture of ingredients over the meat;

Vacuum pack and store in a refrigerated environment;

Massage and turn the pancetta every day;

After 7 days, wash the pancetta in water and dry with paper towels;

Wrap the meat with the fat out;

Tie very well or use elastic net to keep the pancetta firm;

Leave to dry for at least 12 hours;

Hang in an environment with a temperature close to 12°C and humidity close to 60%;

The pancetta will be ready when it has lost 25% of its weight.