Last weekend I picked up a chunk of belly and decided to try my hand at making pancetta. Today marked the end of the curing process so I rinsed, dried and then rolled and hung my pancetta in the basement to finish it off.
Here are a few shots from today...
Once dried a fresh layer of cracked peppercorns were added.
Rolled and tied
Hanging in the basement
Not exactly sure how long I'm going to hang it. My charcuterie book says up to 3 weeks but you can do as little as 2 or 3 days. I think I'll shoot for a week or two as long as things are looking good.
Looking forward to trying tis stuff out!