Last time I went through the steps to turn simple pork belly into yummy smoked bacon. This week, we wander over to Italy to discuss another delicious form of “bacon”, Pancetta.

The primary difference between the two is that Pancetta is not smoked, but it is aged to reduce water content and to allow flavors and texture to develop. It actually belongs in the charcuterie family. In the beginning though, the two are actually treated pretty much the same way, with the primary difference being the use of Cure #2 instead of Cure #1 in this application. As we discussed last week, Sodium Nitrate(Cure #2), is basically a time release form of Sodium Nitrite(Cure #1), in that as it breaks down over time, it converts from one to the other. This allows the meat to sit at higher than refrigerator temperatures for an extended period of time while minimizing the fear of botulism. It is also very important that everything, including your hands, be squeaky clean when working with charcuterie.

On to the recipe. The recipe I’m using here is from Stanley Marianski, author of a number of cookbooks on meat and pretty much the go to for sausages and charcuterie in general. This recipe is from his website. It’s easy to get lost in a deep dive there.

Because every cut of meat differs in weight, ingredients are typically measured in a percentage of the weight of the meat. For this particular batch, this is what went into it.

1950gm(100%) Pork belly
47gm(2.4%) Kosher salt
5gm(.26%) Cure #2
21.5gm(1.1%) Brown sugar
37gm(1.9%) Black pepper
8.4gm(.43%) Juniper berries
1.36gm(.07%) Bay leaves
3.7gm(.19%) Nutmeg
2.34gm(.12%) Dry thyme
4 cloves Garlic, minced

Mix salt, sugar and Cure #2 together. Grind all the herbs and spices and mix them, along with the garlic, into the cure mixture. Make sure it’s mixed evenly.

Wash and dry the pork belly. Evenly distribute the mixture over both sides of the belly and the sides. Place in a 2 gallon zip lock bag, or into a vacuum bag big enough to handle the belly. Add any cure and spice mixture that did not adhere to the meat and seal.

Like the bacon, flip and massage the belly in the bag every couple of days. It will exude liquid initially, and then reabsorb it. We’re going to let this cure in the fridge for 14 days. At that point, remove from the bag, rinse and dry. Slice off a small piece and taste to see how the flavors are. Because we used Cure #2, the Pancetta is fully cured and does not have to be cooked before consuming. You can fry it, if you prefer.

At this point, we’re ready to tie it up. If you like, you can sprinkle the fat side with some black pepper. Place the belly skin side down with a piece of butcher twine(heavy string) centered and long enough to tie around the rolled belly. Roll the meat into a tight roll, you do not want any air pockets in the middle. You want the belly really dry, otherwise getting a purchase can be a pain. Tie the string tightly around the roll using a double overhand knot. Another pair of hands can also come in handy here. At this point, you are going to tie a string ever inch or so moving from the middle to the ends, taking care to keep the belly rolled tightly. You want to know the best part? You can skip this step all together and leave it flat. I don’t but you can. You would just be making Pancetta Tesa instead of Pancetta Arrotolata.

Now for ageing. The ideal conditions are 50-70 degrees Fahrenheit and 50-70% humidity. If you are fortunate enough to have a basement, or some other place with those conditions, you win! If not, many people build a curing chamber. I don’t have one, so I have found another method that allows me to age in the refrigerator. I give you: UMAi Dry Bag

UMAi dry bags are da bomb. The bags are a one way, semi-permeable membrane, which allows moisture out but not in. They are designed to be used in the refrigerator, and the normal air circulation that comes from opening the door is enough. I’ve used them in a number of different applications and am pretty pleased with the results. Until I have a place to put a curing chamber, these work quite well for me.

Weigh the cured meat and write it down. If you’re going to hang it outside of a curing chamber, wrap it lightly in a cloth and tie some string around it and hang it in your chosen spot. If you’re using an UMAi bag, follow the directions that come with the bags and place on a rack in the fridge. What we’re shooting for here is 30-33% weight loss. The downside with the UMAi bags is that it tends to take longer to achieve that goal. Hanging the Pancetta will get you there in several weeks, UMAi can take 6-8 weeks. When it’s done, the Pancetta should be firm. Smell it to make sure it hasn’t developed any off odors. If it does, there’s a possibility that spoiling has occurred and it’s not worth the risk. If handled and processed properly, there should be a very low risk of this happening.

Time to slice! I typically shoot for 3/8″ thick. Because there are only two of us, I vacuum seal two slices per package and throw it in the deep freeze. Because this is fully cured and can be eaten raw, I also slice some paper thin for charcuterie plates.

Like smoked bacon, I use Pancetta mostly as an ingredient in something else. Diced Pancetta cooked into any type of greens adds great flavor to the dish, along with the complex flavor when you chew a piece. If you have thinner slices, you can also use it in place of bacon in a BLT. Soups. The options are endless.

Enjoy!