📝 About This Recipe
Inspired by the bold, fiery flavors of Southern Italy, this Bacon di Calabria is a sophisticated take on traditional pancetta tesa. It marries the rich, buttery fat of premium pork belly with the smokiness of Calabrian chili flakes and the aromatic warmth of toasted fennel and black pepper. This dry-cured masterpiece undergoes a patient transformation, resulting in a concentrated umami profile that is far superior to any store-bought alternative.
🥗 Ingredients
The Meat
- 5 lbs Pork Belly (skin-on, high-quality heritage breed preferred)
The Cure Base
- 65 grams Kosher Salt (approximately 2.5-3% of meat weight)
- 6 grams Curing Salt #2 (also known as Prague Powder #2 for long-term drying)
- 40 grams Brown Sugar (to balance the salt and heat)
Calabrian Aromatics
- 4 tablespoons Calabrian Chili Flakes (crushed)
- 2 tablespoons Black Peppercorns (toasted and coarsely cracked)
- 1.5 tablespoons Fennel Seeds (toasted and lightly bruised)
- 1 tablespoon Garlic Powder (granulated)
- 1 teaspoon Dried Oregano (preferably Sicilian or wild oregano)
- 3 pieces Bay Leaves (crumbled finely)
👨🍳 Instructions
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1
Begin by trimming the pork belly into a neat rectangle. Ensure there are no loose flaps of meat, as these can trap bacteria during the drying process.
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2
In a small dry skillet over medium heat, toast the fennel seeds and black peppercorns for 2-3 minutes until fragrant. Allow them to cool, then coarsely grind them using a mortar and pestle.
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3
In a medium bowl, combine the kosher salt, curing salt #2, brown sugar, ground fennel, cracked pepper, Calabrian chili flakes, garlic powder, oregano, and crumbled bay leaves. Mix thoroughly.
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4
Place the pork belly in a large non-reactive tray. Rub the cure mixture vigorously into all sides of the meat, ensuring every crevice and the skin side are well-coated.
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5
Transfer the seasoned belly and any excess cure 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' created by the salt is redistributed evenly.
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7
After the curing period, the meat should feel firm to the touch. Remove it from the bag and rinse thoroughly under cold water to remove excess salt and spices.
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8
Pat the meat completely dry with paper towels. It is crucial that the surface is dry before moving to the next stage.
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9
Using a clean metal skewer or a meat hook, pierce one end of the belly. If you don't have a hook, you can use butcher's twine to create a secure hanging loop.
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10
Hang the bacon in a cool, dark environment with a temperature between 50-60°F (10-15°C) and a humidity of 65-75%. A dedicated curing chamber or a cool basement corner works best.
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11
Allow the bacon to air-dry for 1 to 2 weeks. It is ready when it has lost approximately 25-30% of its initial weight and feels quite firm.
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12
Once dried, remove the skin with a sharp knife. Slice the Bacon di Calabria thinly to enjoy raw as a salumi, or thick-cut for cooking.
💡 Chef's Tips
Always use a digital scale for the curing salts to ensure safety and precision. If you see white mold, don't panic; simply wipe it off with a cloth dipped in vinegar. If you see fuzzy green or black mold, discard the meat. For a deeper flavor, you can cold-smoke the belly for 4 hours after rinsing and before hanging to dry. Ensure your pork belly is as fresh as possible; the quality of the fat determines the final texture. If you don't have a curing chamber, you can wrap the belly in 'Umai Dry' bags which allow for curing in a standard refrigerator.
🍽️ Serving Suggestions
Slice paper-thin and serve on a charcuterie board with sharp Pecorino Crotonese and honey. Dice and render the fat to start an authentic, spicy Pasta alla Carbonara or Amatriciana. Wrap around fresh figs or dates and grill briefly for an incredible appetizer. Serve alongside a bold Southern Italian red wine like a Ciró or Aglianico. Layer thin slices onto crusty ciabatta with roasted red peppers and arugula for the ultimate sandwich.