Geir Widar
TVWBB Wizard
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!
Fullversjon: http://sportsfiske.nu/foto/arkiv/41028/102089.jpg
Fullversjon: http://sportsfiske.nu/foto/arkiv/41028/102090.jpg
Levert av: http://sportsfiske.nu/foto/
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!
Fullversjon: http://sportsfiske.nu/foto/arkiv/41028/102089.jpg
Fullversjon: http://sportsfiske.nu/foto/arkiv/41028/102090.jpg
Levert av: http://sportsfiske.nu/foto/
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!