Homemade Pancetta: A Step-By-Step Guide

Ingredients

  • 5 pounds of pork belly
  • 1/2 cup of kosher salt
  • 2 tablespoons of black pepper
  • 4 cloves of crushed garlic
  • 2 tablespoons of crushed juniper berries
  • 4 sprigs of fresh thyme
  • 1/4 cup of brown sugar
  • 1 teaspoon of curing salt

Steps and instructions

  1. Wash the pork belly and pat dry with a clean kitchen towel.
  2. Thoroughly mix your kosher salt, black pepper, crushed garlic, juniper berries, thyme sprigs, brown sugar, and curing salt in a bowl.
  3. Rub this mixture evenly over the pork belly, ensuring you cover every side and corner. Make sure the meat is fully covered with the seasoning.
  4. Place the pork belly in a large ziplock bag or vacuum seal bag. Make sure to seal the bag properly.
  5. Store the bag in the refrigerator for at least a week, flipping the bag every other day to ensure the pork belly cures evenly.
  6. After a week, remove the pork belly from the bag. Rinse off the seasoning under cold water and pat dry with a clean kitchen towel.
  7. Roll the pork belly tightly, making sure the skin side is facing outward. Tie with kitchen string at 1-inch intervals to hold the shape.
  8. Hang the tied pork belly in a cool, humid place for at least two weeks to dry. Make sure it’s not directly exposed to sun or strong drafts and that the temperature is consistently around 50-60°F with about 60% humidity.
  9. After two weeks, the pancetta is ready to use. It can be sliced thinly and eaten as is, or diced and used in cooking. Store it wrapped in parchment paper in the refrigerator, and it should last for several months.

Tools for making

Recipe variations

  • Use different herbs and spices for the seasoning mixture, such as rosemary, sage, or fennel seeds.
  • Add a touch of red pepper flakes for a spicy kick.
  • Experiment with different sweeteners like maple syrup or honey instead of brown sugar.
  • Try using a different type of meat, like duck breast or beef, instead of pork belly.
  • For a leaner option, use boneless skinless chicken thighs.
  • Instead of air-drying, smoke the cured pork belly for a few hours to add a smoky flavor.
  • Infuse the curing mixture with your choice of alcohol, such as red wine or bourbon.
  • Create a crust by rolling the cured pork belly in ground black pepper or crushed fennel seeds before drying.
  • Add a touch of garlic powder, onion powder, or paprika to the seasoning mixture for extra flavor.

Recipe overview

Pancetta, often referred to as Italian bacon, is a type of cured meat that is an essential ingredient in many Italian dishes. Making your own pancetta at home is a rewarding experience that requires simple ingredients, although it does need some patience due to the curing and drying process. Our recipe will guide you step by step, helping you to create a delicious and versatile pancetta that can be used in a variety of culinary creations. Expect to spend about a week curing the pork belly, followed by two weeks of drying. The resulting pancetta will provide a rich and flavorful addition to your meals for several months when stored properly.

Common questions

  1. How long does it take to cure the pork belly?
    The pork belly needs to be cured for at least a week in the refrigerator.
  2. Can I use regular table salt instead of kosher salt?
    While kosher salt is recommended for this recipe, you can use regular table salt as a substitute. Keep in mind that the texture and flavor may slightly differ.
  3. What can I substitute for juniper berries if I can't find them?
    If you can't find juniper berries, you can substitute them with an equal amount of crushed coriander seeds or fennel seeds.
  4. Do I have to hang the pancetta to dry, or can I use the refrigerator instead?
    Hanging the pancetta in a cool, humid place for two weeks is the traditional method to dry it. However, if you don't have an appropriate space, you can use the refrigerator instead. Place the tied pancetta on a wire rack and leave it uncovered in the refrigerator for two weeks.
  5. Can I slice and eat the pancetta immediately after drying?
    It is recommended to let the pancetta rest for a day or so after drying before slicing and eating. This allows the flavors to mellow and develop.
  6. How should I store the pancetta?
    Wrap the pancetta tightly in parchment paper and store it in the refrigerator. It should keep well for several months.

Serving dishes and utensils

  • Cutting board - A sturdy cutting board is essential for preparing the pork belly and slicing the pancetta.
  • Chef's knife - A sharp chef's knife will help you trim the pork belly, cut it into desired sizes, and slice the pancetta.
  • Kitchen twine - Twine is needed to tie the rolled pork belly to maintain its shape during the drying process.
  • Large ziplock bag or vacuum seal bag - A bag is necessary for storing the seasoned pork belly during the curing process.
  • Parchment paper - Parchment paper is ideal for wrapping and storing the pancetta in the refrigerator.
  • Refrigerator - A refrigerator is needed to store the pork belly during the curing and drying processes.
  • Cool, humid space - A cool, humid place is required to hang the tied pork belly for drying. This space should have a consistent temperature of around 50-60°F and humidity around 60%.

Origin stories

Pancetta hails from Italy, a country renowned for its world-class charcuterie. Beloved since ancient times, Pancetta represents a clever solution to preserve meat in a time before refrigeration. Originating in the rural towns of Italy, it was a staple in the diet of many farmers, whose pigs provided a reliable source of food during lean times. These hearty farmers, armed with nothing more than salt and time, were able to transform a simple pork belly into a delicious and lasting culinary treasure. Today, Pancetta continues to be celebrated in Italian cuisine, adding its uniquely rich and savory flavor to a multitude of dishes. It's a testament to the resourcefulness and ingenuity of those early Italian farmers, a slice of history served on our plates.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.