Homemade Pancetta. This homemade pancetta--unsmoked bacon (pork belly)--is cured with salt, sugar, pepper, juniper berries, bay leaves, nutmeg, and thyme. It's an ingredient in many Italian pasta dishes such as. After home-made cheese, homebrew beer and homemade wine; I didn't have any other choice devote myself to cured meats.
My first homemade pancetta has a more elegant and detailed flavor than store-bought pancetta.
An improved approach for making pancetta at home, resulting in a more even drying from side to side, and better Homemade Pancetta.
Homemade pancetta is incredibly easy to make.
You can have Homemade Pancetta using 6 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Homemade Pancetta
- You need 500 grams of Pork belly (block).
- You need 25 grams of Salt (I use rock salt from the Lorraine region of France).
- It's 1 of Dried herbs (I used rosemary, thyme, basil, and oregano).
- You need 1 of Black pepper (coarsely ground).
- You need 5 of Water-absorbent sheets.
- Prepare 1 clove of Sliced garlic.
Using the freshest, and best quality pork belly that you can find is the most important criteria, the rest is easy as pie! If you're interested in making homemade pancetta, but don't know much about curing meats (like me!), you'll love this simple homemade pancetta recipe! With herbs and spices, you can mimic the. Pancetta is Italian bacon, and is cured but not smoked.
Homemade Pancetta instructions
- Make several holes in the pork belly while cutting through the muscle fiber so that the salt penetrates it easily..
- Rub the salt into the pork..
- Wrap the pork up tightly to trap as little air as possible in the plastic wrap. Put the wrapped pork in a Ziploc bag or plastic bag, and refrigerate for 2 days..
- Two days later, when you remove the plastic wrap, the pork should have produced some moisture. Wipe this off with paper towels..
- Rub the dried herbs and black pepper of your choice into the dried pork. I like it spicy, so I add a lot..
- Wrap the meat tightly in the absorbent sheet (Pichitto) so that as little air as possible is trapped inside. Wrap this up in plastic wrap, put it into a ziplock bag, and refrigerate..
- Change the absorbent sheet every 2 to 3 days. Add the sliced garlic midway through. The pancetta should be cured in about 2 weeks! The meat should turn bright red..
- Brush off the dried herbs, and slice as you like. Freeze any leftovers! Be sure to cook this before eating it!.
- This are the absorbent "Pichitto" sheets I used..
- The pancetta can be used in pasta, soup, or grilled...it is really versatile! See "Rich Minestrone Soup with Homemade Pancetta",. https://cookpad.com/us/recipes/158634-thick-minestrone-with-homemade-pancetta.
- This is pancetta and onion soup,. https://cookpad.com/us/recipes/150874-onion-soup-with-pancetta.
- It becomes a really nice color..
- Divide into single-use portions and freeze. It's so useful..
It is one of the recipes in the book that has a short open-air drying time, and is reasonably. Pancetta is cured pork belly, the Italian equivalent of bacon. Unlike American bacon, however, pancetta is cured with a variety of herbs, spices, and garlic, and is left unsmoked. This homemade pancetta recipe is so easy you'll be wondering why you ever spent so much money Often called Italian bacon, pancetta is cured pork belly. While it is the same cut of pork, it is salt cured.
