The process from the beginning to the end took nine month. At the end, with a loss of 11.25%, pancetta weighted 7.1kg.
On one pork belly: 2.5% sea salt, 0.25% cure#2, 0.7% BP, 0.1% clove. The belly was vacuum sealed and cured in fridge almost four weeks. Subsequently, it was washed, dried, kept in fridge overnight, “smashed” with mallet (I keep one specifically for this task), dusted with freshly ground PB and clove, tied, encased into two beef bungs, and hanged in the “curing chamber” until the desired time.