1. Mix the cure ingredients and follow the stages for bacon curing (see separate recipe).
2. When you reach day 5, remove from the cure, submerge in cold water for 10 minutes, remove and dry thoroughly.
3. Place on a wooden or metal rack, sprinkle with more fresh rosemary and leave uncovered in the bottom of the fridge to dry. You can also hang the pancetta on a butchers or bacon hook in an outside location, ideally a North East covered area which has plenty of air circulation. Protect from pests. The meat will progressively shrink and darken following the combination of curing and drying.
4. After 2 weeks, cold smoke your pancetta. Use a strong smoke such as oak or hickory, or for a more mellow smoke try maple wood. Dry once again on an open rack for another week or so.
5. Slice thickly and chop up for use as a cooking ingredient in pasta dishes, quiches, omelettes or salads. Slice thinly and wrap around chicken breasts or whole gamebirds.
Pancetta can be kept in the bottom of the fridge and enjoyed over a long period as a larder staple.
- 3.5kg pork belly joint
- fresh rosemary (leaves separated from stems)
- 200g Supracure ready mix cure, or other cure mix
- 40g demerara sugar
- mixed peppercorns
Hotsmoked Wood Chips
- Oak or Maple chips