I've long known of pancetta as the unsmoked cousin of American bacon. Aside from both being made from pork belly, trying to compare the two is like trying to compare popcorn with Frosted Flakes. While the two come from the same source, the treatment and method of production creates a completely different product. While bacon is delicious in its own right, it banks on smokey wood chip to achieve its flavor.. Pancetta on the other-hand is flavored delicately with aromatics and warm spices allowing mainly the pork flavor to come through, slightly perfumed.
I used to think that pancetta was mainly a cured meat product to be used for cubing up and putting into soups and spaghetti alla carbonara. While those are certainly, perfectly good uses, pancetta's repertoire can go much further beyond. Sliced thin, pancetta can be fried up or topped onto lean cuts of meat like loins or poultry before being placed in the oven to give a richer flavor and keep moisture in. Unlike bacon though, pancetta is delicious eaten as is, without the addition of heat. Sliced paper thin, and let allowed to come to room temperature, the fats in the meat melt when placed in the mouth. The flavors are delicate and can be reminiscent of fine prosciutto, in texture and saltiness, but with a little more flavor as prosciutto tends to only be seasoned with salt.
In Italy, most Pancetta sold is the stesa, or unrolled style, where as in the US, the majority of what's sold is the arrotolata or rolled style. Evidence shows that this cured cut goes as far back as the ancient Romans and that in the middle ages it accompanied sailors across long, ocean-going voyages. However you choose to enjoy it, like me, you'll likely find that it's a delicious and worthwhile endeavor. Here was my recipe and procedure. Happy eating.
I used to think that pancetta was mainly a cured meat product to be used for cubing up and putting into soups and spaghetti alla carbonara. While those are certainly, perfectly good uses, pancetta's repertoire can go much further beyond. Sliced thin, pancetta can be fried up or topped onto lean cuts of meat like loins or poultry before being placed in the oven to give a richer flavor and keep moisture in. Unlike bacon though, pancetta is delicious eaten as is, without the addition of heat. Sliced paper thin, and let allowed to come to room temperature, the fats in the meat melt when placed in the mouth. The flavors are delicate and can be reminiscent of fine prosciutto, in texture and saltiness, but with a little more flavor as prosciutto tends to only be seasoned with salt.
In Italy, most Pancetta sold is the stesa, or unrolled style, where as in the US, the majority of what's sold is the arrotolata or rolled style. Evidence shows that this cured cut goes as far back as the ancient Romans and that in the middle ages it accompanied sailors across long, ocean-going voyages. However you choose to enjoy it, like me, you'll likely find that it's a delicious and worthwhile endeavor. Here was my recipe and procedure. Happy eating.
Combine spices and grind into a paste in a mortar and pestle.
While not necessarily required, remove the skin layer, leaving as much fat as possible.
Massage for a min and put parchment paper with weights on top in rectangular container.
Turn every other day. This is what it should look like after a week.
Rinse off the salt and spices and dry with some paper towels.
Roll as firmly as possible to avoid getting air pockets in the center.
Start at one end and work your way down with a butcher's knot.
Weigh and label your meat before putting it into the curing chamber.
I patiently wait for a little over 3 months for the meat to lose 35% of its moisture.
Portion out and vacuum seal. Some to be sliced thin and eaten as is, some to be cooked with.
Enjoy with your other home cured meats!
