Panchetta advice needed

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

poopypuss

Smoke Blower
Original poster
Dec 25, 2010
132
42
Alburtis, PA
So I have a hankering for some Carbonara, but I'm not paying 7 bucks for 3ozs of injected crap!

Anyway, after a few Yuengling Lagers, I decided it would be a good idea to order some bellies from a local butcher, but they only sell them by the case...

I really need a quality recipe for panchetta, because I'm going to be making 20 lbs or so, and 30+ lbs of bacon, (unless Bearcarver sees my PM and wants to take a couple off my hands).

I've got a few, but I want to come to where the real experts are for advice.

thanks.
 
I have several recipes here( but I have not made it )including one that has won 8 first prizes at the Springvale Salami championship! Cappocollo almost identical thing. 

I figure ChefJJ has a pretty good read on the climate aspect. 

Let me know if you want them. MICK
 
Thanks.

I don't have a curing chamber... yet.

As soon as I have room for another full size fridge, that's my next project.
 
If you're looking for individual fresh pork bellies, check any oriental markets in your area.  They use it a lot in their dishes.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky