📝 About This Recipe
Pancetta Tesa, the 'flat' cousin of the rolled arrotolata, is a masterpiece of Italian charcuterie that celebrates the marriage of fatty pork belly and aromatic botanicals. Unlike its rolled counterpart, this version is air-dried flat, allowing for a deeper concentration of flavor and a firm, silky texture that melts on the tongue. Infused with toasted black pepper, fragrant rosemary, and a hint of nutmeg, it serves as both a luxurious appetizer and the secret weapon in authentic carbonara.
🥗 Ingredients
The Meat
- 5 lbs High-quality Pork Belly (Skin-on, rectangular cut, preferably heritage breed like Berkshire)
The Cure Base
- 65 grams Kosher Salt (Approximately 3% of meat weight)
- 6 grams Pink Curing Salt #1 (Essential for safety and color)
- 25 grams Sugar (Dextrose or Granulated) (Balances the saltiness)
Aromatics and Spices
- 3 tablespoons Black Peppercorns (Toasted and coarsely cracked)
- 1 tablespoon Juniper Berries (Crushed)
- 4 sprigs Fresh Rosemary (Leaves finely minced)
- 4 pieces Dried Bay Leaves (Crumbled)
- 4 pieces Garlic Cloves (Microplaned into a paste)
- 1/2 teaspoon Nutmeg (Freshly grated)
- 1 teaspoon Red Chili Flakes (For a subtle back-end warmth)
👨🍳 Instructions
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1
Trim the pork belly to a neat rectangle, ensuring all loose bits of fat or meat are removed. Leave the skin on as it helps provide structure during the drying process.
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2
In a small dry skillet, toast the black peppercorns over medium heat until fragrant, then coarsely crack them using a mortar and pestle.
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3
In a medium bowl, combine the kosher salt, pink curing salt #1, sugar, cracked pepper, crushed juniper berries, minced rosemary, crumbled bay leaves, garlic paste, nutmeg, and chili flakes. Mix thoroughly to create your 'cure rub'.
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4
Place the pork belly in a large non-reactive tray and massage the cure mixture into every inch of the meat, including the sides and the skin.
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5
Transfer the seasoned belly and any excess rub into a large vacuum-seal bag or a heavy-duty Ziploc bag, squeezing out as much air as possible.
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6
Place the bag in the refrigerator for 7 to 10 days. Flip the bag every single day to ensure the 'brine' that forms is redistributed evenly across the meat.
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7
After the curing period, check the belly for firmness. It should feel stiff throughout. If it still feels soft in the center, give it another 2 days.
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8
Remove the belly from the bag and rinse thoroughly under cold running water to remove excess salt and spices. Pat it completely dry with paper towels.
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9
Optional: Apply a fresh coating of cracked black pepper to the meat side for a classic 'pepe nero' aesthetic.
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10
Using a clean metal skewer or a meat hook, pierce a hole in one corner of the belly and thread through a piece of butcher's twine for hanging.
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11
Hang the pancetta in a cool, dark place with a temperature between 50-60°F (10-15°C) and a humidity of 65-75%. A dedicated curing chamber or a cool basement is ideal.
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12
Allow the pancetta to dry for 2 to 3 weeks. It is ready when it has lost approximately 25-30% of its initial weight and feels firm but slightly yielding.
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13
Once finished, slice away the skin before serving. The pancetta can be stored vacuum-sealed in the refrigerator for months.
💡 Chef's Tips
Always use a digital scale for the salt and curing salt; precision is vital for food safety in dry-curing. If you see small spots of white mold, don't panic—this is beneficial; simply wipe it off with a cloth dipped in white vinegar. Ensure your pork belly is 'center-cut' for the best ratio of fat to lean meat. Avoid using iodized table salt, as it can impart a metallic 'off' flavor to the finished product. For easier slicing, place the finished pancetta in the freezer for 20 minutes before using a sharp knife or mandoline.
🍽️ Serving Suggestions
Slice paper-thin and serve at room temperature on a warm crostini with a drizzle of chestnut honey. Dice into small cubes and render slowly to start an authentic Spaghetti alla Carbonara or Bucatini all'Amatriciana. Wrap around blanched asparagus spears or dates and sear quickly in a hot pan. Pair with a crisp, acidic white wine like a Verdicchio or a light Italian red like Valpolicella to cut through the richness. Include on a charcuterie board alongside aged Pecorino Romano and Castelvetrano olives.