Pancetta from Mangalitsa

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Pancetta from Mangalitsa

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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.

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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.

  

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