Pancetta. Read Customer Reviews & Find Best Sellers. Pancetta (Italian pronunciation: [panˈtʃetta]) is a salumi made of pork belly meat that is salt cured. Pancetta in Italy is typically cooked to add depth to soups and pastas.
Increase quantities to taste and it will serve as many as you like. Pancetta definition is - unsmoked bacon used especially in Italian cuisine. Pancetta is sometimes sold sliced paper thin, or cubed. You can have Pancetta using 1 ingredients and 4 steps. Here is how you cook that.
Ingredients of Pancetta
- It's of See method.
The thin slices can be wrapped around vegetables or meat before cooking. The pancetta cubes are often used like bacon, sautéed with onions or garlic to form the base of a soup, pasta, or risotto. Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong, slightly salty flavour, is fairly fatty and comes either smoked or unsmoked.
Pancetta instructions
- 2.5 LBS pork belly – Skin removed. 28.15g Kosher Salt 14.06g Sugar 9g Garlic Powder 4.15g Black pepper 3g Dry Rosemary 2g Corriander seed 2g Nutmeg 1.5g Mace 0.55g Cinnamon 0.55g Cloves.
- Mix cure – combine salt, sugar, spices and cure. Grind to a fine powder in spice grinder. Divide in half. Add the Pepper, Mace and garlic powder to one of the divided portions of the cure. Rub 80% of the cure mix without the pepper, mace and garlic into the meat side of the belly and 20% on the fat side. Good Idea to wear latex gloves to do this. Put the meat in a zip lock or vac bag, seal and put into fridge for 4 day. Flip the meat every 24 hours so the brine moves around the meat..
- After the 4 days remove meat from fridge and bag and add the remaining cure spice mix. Rub 80% on meat side, 20% on the fat side. Reseal in zip lock or vac bag and put in fridge for another 4 days. flip over meat every 24 hours. Remove meat from bag and rinse in clod water to remove any cure and spices. Roll and tie the belly as tight as possible. Avoid air gaps in the roll as it can lead to spoilage. wrap the roll loosely in cheese cloth (natural undyed cloth is best). Tie each end..
- Weigh the meat and hang at 15C or 60F and relative humidity at 65 to 75%. The Pancetta will be ready when the meat has 20% to 25% water loss (weight loss). To be safe cook the Pancetta A great recipe for pancetta is Carbonara. Enjoy!.
You can buy pancetta either as straight rashers (which tend to be smoked), as round slices cut from a roll (which tend to be unsmoked), or diced. Pancetta, the Italian version of bacon, is made by seasoning a pork belly side with salt and lots of pepper, curling it into a tight roll, and wrapping it in a casing to hold the shape. It's cured, but it isn't smoked. Pancetta is an Italian cured meat made from pork belly. Though pancetta is sometimes called Italian bacon, it has many differences from typical American bacon.
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