Always having some small strips of pork belly air dried for breakfast and noodle/ rice dishes, it was about time to go for a whole pancetta.
1.6 kg pork belly I used the swarth to further process it to gelatin.
After 10 Days of equilibrium brining, Brushing in the rub. (Pepper, Fennel seeds, rosemary, cloves, dried Juniper, mustard seeds all worked in a mortar)
Ready for surface brushing and curing
Wrapped up in Chees cloths and ready to cure.
5 weeks at 5° C, the result was compelling.
Breakfast saved,... for a while.
