I have a large and quite moist cellar, and during winter the temperatures are just right for pancetta curing. I think the result looks quite nice, and the taste is wonderful!


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Last May I spent a week in Piedmont in Italy, and I found out that the "original" is somewhat less tasty than my pieces. I let them hang for three months, did not roll them up, since it's not so practical to cut up the pieces and deepfreeze the panchetta. Furthermore, the risk of boutolism is almost elliminated.

If you have a cellar or a spare fridge, do try! it's not difficult, and the taste is fantastic!

This message has been edited. Last edited by: Geir Widar,

beautiful!

and yes you must have a humid cellar. I have a panchetta that hung a similar amount of time in my cellar and it dried up to quarter of its original thickness. I knew I let it hang to long but I was being lazy. Someday I'll figure a way to get the proper curing conditions in my cellar.

Looks really good.

Well done.

I have never tryed this drying method but i will some day.

Bless//Me

It's a recepie from the book "charcuterie", but I have used a standard "Pepper mix" with ground pepper corns, mustard seeds, dried paprika and so on after the brining process. I do not think it does much to the taste, but it looks nice, I think.