![]() Notice the beautifully rich red color of the meat. It spent 14 days in the fridge, undergoing daily flipping.Īfter curing, I scrubbed the surface to remove excess salt and seasonings. I applied the salt and the seasonings recommended for Piacentina Pancetta, slightly rolled a fairly large pork belly so it can fit in the largest vacuum bag I had, and sealed it. Seasoning and curingĬuring is the easiest part of the process. You can find many small farms selling meat to the public, sometimes at wholesale prices if you make a large enough order. To make great tasting pancetta, you need to start with the freshest meat you can find. Any rib bones must be removed and the skin left on. Basic rolled pancetta making process Meat selection So, I am quite excited to try out this pork. In my experience, home-cured meats beat most store-bought ones any time, even when made with commodity pork, but the better meat you use the better are the results. This particular one is of Berkshire and Gloucestershire Old Spot mix that I purchased from Murray's Farm. Likewise, this is the first time I am experimenting with heritage pork. This is my first time making rolled pancetta. This is now my preferred method for making salumi. Primarily, I am seeing more consistent and predictable results, with improved, even drying and better flavor development. This method is quite different from the '55F and 75% RH' that is commonly recommended in most North American charcuterie books, but I've tried it several times with excellent results. Finally, the last step is maturation, where pork bellies are matured at 50F - 57F (10C - 14C) and 70%-90% humidity for at least 4 months. The next step is drying where pork bellies are dried at 59F - 77F (15C - 25C) for a period of 7 days. ![]() After the curing, pork bellies are scrubbed to remove excess seasonings and salt, rolled up and tied, and refrigerated for a few hours. In a nutshell, pork bellies are salted, seasoned and cured for a period of not less than 10 days at 37F - 41F (3C-5C). There are several good ways to make pancetta this particular recipe follows the method used in the production of Pancetta Piacentina as described in its PDO (protected designation of origin) description. The meat is seasoned just right, without interfering with the awesome porky flavor. If there is one salumi recipe that I've made that I couldn't be happier with, this would be this pancetta recipe.
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