Steps to Make Perfect Homemade Pancetta

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Before you jump to Homemade Pancetta recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Need To Be A Chore.

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You can get results without eliminating foods from your diet or make considerable changes right away. Even more important than completely changing your diet is just substituting healthy eating choices whenever you can. Sooner or later, you will probably see that you will eat more and more healthy food as your taste buds get accustomed to the change. Over time, your eating habits will change and your new eating habits will totally replace the way you ate before.

Thus, it should be quite obvious that it's easy to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let's go back to homemade pancetta recipe. You can cook homemade pancetta using 6 ingredients and 13 steps. Here is how you do it.

The ingredients needed to make Homemade Pancetta:

1. Prepare 500 grams of Pork belly (block).
2. Prepare 25 grams of Salt (I use rock salt from the Lorraine region of France).
3. Get 1 of Dried herbs (I used rosemary, thyme, basil, and oregano).
4. Get 1 of Black pepper (coarsely ground).
5. Take 5 of Water-absorbent sheets.
6. Take 1 clove of Sliced garlic.

Steps to make Homemade Pancetta:

1. Make several holes in the pork belly while cutting through the muscle fiber so that the salt penetrates it easily..
2. Rub the salt into the pork..
3. Wrap the pork up tightly to trap as little air as possible in the plastic wrap. Put the wrapped pork in a Ziploc bag or plastic bag, and refrigerate for 2 days..
4. Two days later, when you remove the plastic wrap, the pork should have produced some moisture. Wipe this off with paper towels..
5. Rub the dried herbs and black pepper of your choice into the dried pork. I like it spicy, so I add a lot..
6. Wrap the meat tightly in the absorbent sheet (Pichitto) so that as little air as possible is trapped inside. Wrap this up in plastic wrap, put it into a ziplock bag, and refrigerate..
7. Change the absorbent sheet every 2 to 3 days. Add the sliced garlic midway through. The pancetta should be cured in about 2 weeks! The meat should turn bright red..
8. Brush off the dried herbs, and slice as you like. Freeze any leftovers! Be sure to cook this before eating it!.
9. This are the absorbent "Pichitto" sheets I used..
10. The pancetta can be used in pasta, soup, or grilled...it is really versatile! See "Rich Minestrone Soup with Homemade Pancetta",. https://cookpad.com/us/recipes/158634-thick-minestrone-with-homemade-pancetta.
11. This is pancetta and onion soup,. https://cookpad.com/us/recipes/150874-onion-soup-with-pancetta.
12. It becomes a really nice color..
13. Divide into single-use portions and freeze. It's so useful..

Moreover, pancetta is infused with bold flavors from the black pepper, dried herbs, and spices added to the curing mixture. For a beginner in the world of home curing, pancetta was the ideal choice. 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.

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