📝 About This Recipe
Transport your senses to the rolling hills of Emilia-Romagna with this masterfully rolled and dry-cured pork belly. Pancetta Arrotolata is a labor of love, characterized by its stunning spiral of creamy fat and ruby-red lean meat, seasoned with a fragrant blend of black pepper, cloves, and juniper. This recipe yields a buttery, melt-on-the-tongue texture and a complex savory profile that elevates everything from a simple charcuterie board to a sophisticated carbonara.
🥗 Ingredients
The Meat
- 5 kg Pork Belly (Skin-on, high-quality heritage breed if possible, squared off)
The Cure (Per kg of meat)
- 30 grams Kosher Salt (Crucial for preservation)
- 2.5 grams Curing Salt #2 (Also known as Prague Powder #2 for long-term curing)
- 10 grams Dextrose (Feeds beneficial bacteria)
The Aromatics
- 15 grams Black Peppercorns (Toasted and coarsely cracked)
- 5 grams Juniper Berries (Crushed)
- 4 cloves Garlic (Minced into a paste)
- 2 grams Nutmeg (Freshly grated)
- 1 gram Cloves (Ground)
- 2 sprigs Fresh Rosemary (Finely minced)
- 50 ml Dry White Wine (Such as Pinot Grigio)
The Binding & Wrapping
- 1 roll Butcher's Twine (Heavy-duty cotton)
- 1 piece Beef Bung or Collagen Sheet (To protect the meat during aging)
👨🍳 Instructions
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1
Prepare the pork belly by removing the skin (rind), leaving a thin, even layer of fat. Trim the edges to create a perfect rectangle, which ensures an even roll later.
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2
In a small bowl, combine the kosher salt, curing salt #2, and dextrose. Rub this mixture thoroughly over all sides of the meat, massaging it into the crevices.
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3
Place the salted belly into a vacuum-seal bag or a tight-fitting non-reactive container. Refrigerate for 10-14 days, flipping the meat every day to ensure the brine (equilibrium cure) distributes evenly.
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4
After the initial curing period, remove the belly and rinse it under cold water to remove excess salt. Pat it completely dry with paper towels.
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5
Brush the internal side of the belly (the side without the fat cap) with the white wine and rub with the garlic paste.
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6
Evenly distribute the cracked pepper, juniper, nutmeg, cloves, and rosemary over the wine-soaked surface. This will become the flavorful center of your spiral.
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7
Starting from one of the long ends, roll the belly as tightly as humanly possible. There should be no air pockets inside the roll, as air can lead to spoilage.
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8
If using a beef bung, slide the rolled belly inside. Alternatively, wrap tightly in a collagen sheet or several layers of cheesecloth.
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9
Truss the roll with butcher's twine using a series of half-hitch knots spaced 1 inch apart. Tighten the twine significantly; the meat will shrink as it dries, and you want it to remain compressed.
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10
Prick any visible air bubbles under the casing with a sterile needle.
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11
Weigh the pancetta and record the 'starting weight' on a tag attached to the twine.
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12
Hang the pancetta in a curing chamber at 12-15°C (53-59°F) with a relative humidity of 70-75%.
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13
Allow to age until the pancetta has lost 30% of its original weight. Depending on the size, this typically takes 3 to 4 months.
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14
Once the weight target is reached, remove the twine and casing. Slice paper-thin to serve.
💡 Chef's Tips
Temperature and humidity control are non-negotiable; use a dedicated curing chamber or converted wine fridge for safety. If you see white mold (Penicillium nalgiovense), don't panic—it's beneficial. If you see fuzzy green or black mold, wipe it immediately with vinegar. When rolling, use a 'dead blow' hammer or a heavy rolling pin to flatten the belly slightly before rolling to make it more pliable. Ensure your spices are toasted fresh; the long aging process will mellow them, so you want maximum potency at the start. Always use a digital scale for the curing salts; precision is vital for food safety in dry-curing.
🍽️ Serving Suggestions
Serve paper-thin slices at room temperature as part of an antipasto platter with Parmigiano-Reggiano and honey. Wrap around fresh asparagus spears or dates and lightly sear for a decadent appetizer. Pair with a crisp, acidic white wine like a Verdicchio or a light-bodied red like Lambrusco to cut through the fat. Dice the ends (the 'guanciale' of the roll) to use as a base for an authentic Spaghetti alla Carbonara. Layer onto crusty ciabatta with arugula and a drizzle of balsamic glaze for the ultimate Italian sandwich.