Extremely Delicious Homemade Pancetta. Not long ago, I bought a pound of pork belly and got to thinking about making my own pancetta. Pancetta is the Italian cousin of bacon, made by curing pork belly with salt and aromatics, but not smoked. I considered the traditional dry cure route (Michael Ruhlman's cookbook is a wealth of information on making cured meats).

Using the freshest, and best quality pork that you can find is the most important step, the rest is easy as pie! #pancetta #italian #italianfood #recipe While both pancetta and bacon are made from the same cut of pork (pork belly), the methods of making each are different. In fact, pancetta is much easier to make and can be made at home with very little effort. This is because while bacon is cured and cold smoked before it reaches you in a packet, pancetta is simply cured, but for longer. You can have Extremely Delicious Homemade Pancetta using 4 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Extremely Delicious Homemade Pancetta

It's 500 grams of Pork belly.
You need 1 of one tablespoon Salt.
You need 1/2 tsp of Pepper.
Prepare 1 of Thyme or other herbs (If unavailable ginger can be used instead)..

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. Pancetta is usually rolled and tied in a cylindrical shape, then hung to dry. Some versions, such as the variety made in Florence, are left flat.

Extremely Delicious Homemade Pancetta instructions

Season the meat with salt, pepper, thyme, and other herbs to perfume. Wrap in water-absorbent paper, place in a ziploc bag, and store in the fridge..
The following day, a lot of water will start to seep out, so wrap it tightly in a new sheet of water-absorbent paper, put it in a ziploc bag and put it back in the fridge in the same manner. Keep an eye on it for a day or two, and change the wrapping once a lot of water has come out..
The next day, do the same thing, replacing the absorbent paper and putting it back in the fridge. After this, change the absorbent paper daily, and it should be done in about 2 weeks. User "Kyoku" said it was ready in about 10 days..
I used this pancetta to make spring cabbage fettuccine It also goes great with simple dishes such consommé soup..

This is the rolled kind, This is not as hard as it seems, just takes. Meanwhile, saute pancetta and garlic in olive oil over medium heat. Reduce heat and add cream and sage. Stir and pour sauce over linguini and sprinkle with Parmesan cheese before serving. A delicious pasta dish that takes so little time to make.