📝 About This Recipe
Experience the soul of Italian charcuterie with this traditional rolled Pancetta, a masterpiece of patience and flavor. Crafted from succulent pork belly and infused with a fragrant blend of toasted peppercorns, juniper, and aromatic herbs, this cure transforms simple red meat into a buttery, melt-on-your-tongue delicacy. Whether sliced paper-thin for an antipasto platter or rendered down to provide a salty, umami base for authentic carbonara, this homemade version far surpasses any store-bought alternative.
🥗 Ingredients
The Meat
- 5 pounds Pork Belly (skin-on, high quality, preferably heritage breed)
The Cure Base
- 1/4 cup Kosher Salt (roughly 3% of the meat's weight)
- 1 teaspoon Pink Curing Salt #1 (essential for safety and color)
- 2 tablespoons Brown Sugar (packed)
Aromatics and Spices
- 3 tablespoons Black Peppercorns (toasted and coarsely cracked)
- 1 tablespoon Juniper Berries (crushed)
- 2 tablespoons Fresh Rosemary (finely minced)
- 1 tablespoon Fresh Thyme (leaves only)
- 4 cloves Garlic (minced into a paste)
- 1 teaspoon Nutmeg (freshly grated)
- 3 pieces Bay Leaves (crumbled)
👨🍳 Instructions
-
1
Begin by trimming the pork belly into a neat rectangle. If the skin is still on, use a very sharp knife to carefully remove the skin while leaving as much fat as possible on the belly.
-
2
In a small dry skillet over medium heat, toast the peppercorns and juniper berries for 2-3 minutes until fragrant. Transfer to a mortar and pestle or spice grinder and pulse until coarsely cracked.
-
3
In a medium bowl, combine the toasted spices with the kosher salt, pink curing salt, brown sugar, rosemary, thyme, garlic paste, nutmeg, and crumbled bay leaves. Mix thoroughly.
-
4
Place the pork belly on a clean baking sheet. Rub the cure mixture aggressively into all sides of the meat, ensuring every crevice is covered. This 'massage' helps the salt penetrate the fibers.
-
5
Place the seasoned belly into a large, heavy-duty Ziploc bag. Squeeze out all the air and seal it tightly. Place the bag in the refrigerator for 7 to 10 days.
-
6
Every day during the curing process, flip the bag over and gently massage the liquid (brine) that forms inside back into the meat to ensure an even cure.
-
7
After 7-10 days, check the firmness of the belly. It should feel stiff and consistent throughout. If it still feels soft in the center, give it another 2 days.
-
8
Remove the belly from the bag and rinse it thoroughly under cold running water to remove excess salt. Pat it completely dry with paper towels.
-
9
For 'Pancetta Arrotolata' (rolled), tightly roll the belly into a cylinder, starting from a long edge. Ensure there are no air pockets inside the roll, as air can lead to spoilage.
-
10
Using butcher's twine, tie the roll tightly every inch. The roll should be very firm and uniform in shape.
-
11
Dust the outside of the roll with a little extra cracked black pepper. Wrap the roll in cheesecloth and tie the ends like a candy wrapper.
-
12
Hang the pancetta in a cool, dark place (50-60°F with about 60-70% humidity) for 2 to 3 weeks. A wine fridge or a cool basement is ideal.
-
13
The pancetta is ready when it has lost about 30% of its initial weight. It should be firm to the touch but still have a slight give.
💡 Chef's Tips
Always use Pink Curing Salt #1 (sodium nitrite) to prevent the growth of harmful bacteria during the long drying process. If you notice a small amount of white mold on the surface, don't panic; simply wipe it off with a cloth dipped in vinegar. Ensure the pork belly is as cold as possible when you are trimming and rolling it; the fat stays firmer and is easier to handle. If you don't have a place to hang it, you can leave it 'flat' (Pancetta Tesa) on a rack in the back of your fridge for a shorter period, though the flavor won't be as deep. Invest in a digital scale to measure your salt by weight (grams) for the most accurate and safe results.
🍽️ Serving Suggestions
Slice paper-thin and serve at room temperature with crusty ciabatta and a drizzle of balsamic glaze. Dice into small cubes and render slowly in a pan to start a classic Pasta alla Carbonara or Amatraciana. Wrap thin slices around fresh asparagus spears or sea scallops before grilling for a salty, smoky crunch. Pair with a bold Italian red wine like a Chianti Classico or a peppery Sangiovese to cut through the rich fat. Serve alongside sharp Pecorino Romano cheese and honey-roasted walnuts for a sophisticated charcuterie board.