Pancetta Three Ways


 
Rich G

Rich G

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I decided my latest Pancetta was done today. I didn't roll this one, and have decided that I like the visual of that form factor, so will probably roll subsequent ones. I fried up a few cubes, and this definitely turned out tasty.

Here it is ready for use in three formats - cubed (I like to add these large chunks to fresh pasta, maybe sauté the pancetta with a few exotic shrooms), smaller dice (good for a layer of seasoning in many dishes....sauteed spinach is a good one), thin slice (ready for a quick fry to eat solo, or to even wrap around some asparagus):

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Have you made any yet?? :)

Rich
 
That was the only picture of this one during the process, Clint.

This thread (http://tvwbb.com/showthread.php?67708-Pancetta&highlight=pancetta) was the last one I did, and contained a link to the recipe I used if that's what you're looking for?

I tried this one just flat, a la Ruhlman's instructions in his blog (http://ruhlman.com/2009/06/home-cured-pancetta/), but I kind of like the circular slices of the rolled version. I used the same cure and spices for both (minus the juniper berries, which I didn't have on hand.)

Rich
 
Thanks, all. I've pretty much fallen into the habit of getting an unsliced belly from CostCo, and using half for bacon, and half for pancetta. Not that I have anything against using it all for bacon, just nice to have some variety.... :)

Rich
 
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