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Italian · Preserve / ferment
Dry-Cured Pancetta
Skinless pork belly cured with salt, brown sugar, juniper, bay, thyme, garlic and pepper, then rolled tight and hung for a week until firm but pliable. Slice or dice it to start sauces, soups and pastas.
- YieldServes 8
- Hands-on1 h 55 min
- Total15 d
- Difficulty
Ingredients
- 900 gpork belly, skin on, trimmed square, skin removed before curing
Dry cure
- 50 gkosher salt
- 10 gbrown sugar
- 3 gInsta Cure No. 1 (pink curing salt)
- 5½ gjuniper berries, crushed
- 1 leafbay leaves, crushed
- ¼ tspground nutmeg
- 0.38 tspthyme leaves, about 6 sprigs
- 1 clovegarlic, mashed
- 1 tspcoarsely ground black pepper
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