3 weeks ago I started curing a chunk of belly to make pancetta for the first time. After a week of curing it was time to roll and hang in the basement for a couple weeks.
Here is my original thread - http://www.bbq-brethren.com/forum/sh...d.php?t=155862
Last night I decided it was time to try it.
The money shot...
Had to do a little taste test
I'm looking forward to trying out a few new recipes that utilize pancetta in the near future.