Pancetta

Discussion in 'Pork' started by smoker shawn, Feb 11, 2012.

  1. I love making Pancetta!  This is the 5th one of these I have made (I use the recipe from Charcuterie by Michael Ruhlman). And it turns out AWESOME!!  I purchased the whole hog from a local farmer. The bellies look good, nice and thick and not overly fatty.

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    I am using the belly closest to camera for the pancetta. The other 2 halfs are going to be used for smoked bacon.

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    Toughest part is finding the Juniper Berries.

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    Rubbed and ready!!  I will see you daily (Mrs. belly) for the next week or so, to turn and rub ya!!

    I will update you with more pics when I rinse, roll and tie it!!
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds like a great start!
     
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    Sound good i will wait
     

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