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Pancetta

Bill_Martin_17506

Iʻd like to see a process or method for making a faux pancetta at home. Maybe sous vide cured or similar.

I have pork bellies in the freezer as we speak.

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Comments

FrankM_3301

Hi Bill,

What do you mean by "faux"? I've made pancetta many times. There is no cook step, so sous vide would not be necessary. Generally, you are looking at a cure step, then a drying step.

Bill_Martin_17506

OK... You have a recipe for the cure??

Bill_Martin_17506

Frank, you have a cure recipe??

Bill_Martin_17506

OK, never mind. I live in a small town North of San Antonio, TX, in an apartment complex. I just looked up several ways to make pancetta, and I donʻt have the facilities to hang and dry the product under the conditions listed.

In San Antonio there are several places where I can just buy some. Iʻll have to do that until I somehow graduate to different living conditions.

Thanks for you help.

FrankM_3301

Don't give up yet. It's a very easy salumi to make. Ideally, you need a consistent 50 - 70F environment, but it is also possible to use your refrigerator. I have a wine closet in my basement that stays consistently cool, but I have also re-purposed a wine refrigerator, and used that successfully. Pancetta tesa (the flat, non-rolled variety) is a bit easier to start with. In addition to not having to roll it, it dries a bit faster. This is not a bad primer. Get quality raw materials. Work cleanly. Pay attention to the general safety precautions. Have fun.