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Cured Pancetta
Aromatic homemade cured pancetta with fragrant herbs and spices—perfect as an appetizer or charcuterie addition.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Trim the pancetta: remove any excess fat and skin. Rinse it well and pat dry with paper towels.
Mix the sugar and salt together, then add half of your rosemary and thyme.
Rub this mixture all over the pancetta on both sides, place it in a container, cover, and refrigerate for 1 week, turning it daily.
After a week, remove the pancetta, rinse off the brine, and pat dry with paper towels.
Make your spice blend: crack the peppercorns, add the chili pepper, then mix in the remaining rosemary, thyme, mustard, bay leaf, and minced garlic.
Rub the spice mixture all over both sides of the pancetta, dust with pepper, roll it up tightly into a log, and tie it securely with butcher's twine.
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