Pancetta

Category: Cold meals and snacks
Kitchen: italian
Pancetta

Ingredients

Pork - belly, belly, peritoneum about 2 kg
Coarse sea salt 4 tbsp. l
Sugar 1 tbsp. l with a slide
Dried rosemary 1 tbsp. l
Dried thyme 1 tbsp. l
Ground black pepper taste
Garlic (optional) 1 small head
Mustard seeds (optional) 0.5 tsp
Bay leaf (optional) 5 pieces.

Cooking method

  • There are not many options for pancetta recipes on the Internet - probably due to the exceptional simplicity of its preparation. Pancetta - dry-cured meat.
  • I followed the advice of Yulia Vysotskaya and Svetlana Nekrasova, thank you both. I cooked pancetta twice according to their recipes, the third time was with my variations, and I post them without pretending to be authentic.
  • For the preparation of pancetta, pork is used - undercorn, belly, peritoneum; it is the same: the part of the carcass where the pig's nipples are located. If you have young healthy teeth and if you like pork skin, then leave it on a piece. I cut off the skin along with the excess fat. 1 tbsp. l rosemary and thyme mixed with salt and sugar and grated, sprinkled a piece of meat on both sides. Then I walked over it many times on both sides with a tenderizer (it's still a good thing!), Put a grate on the bottom of a suitable container, arranged the meat on top, covered it with a tight silicone lid and sent it to the lower shelf of the refrigerator for a week. All this week, as it happened to look into the refrigerator, she turned a piece of meat - more than once a day.
  • A week later, with a stiff brush, I cleaned off a piece of grass from a piece of grass (because I don't like large needles in my mouth) and excess salt (and S. Nekrasova advises to rinse the meat in general under running water), tried the meat - and it is already ready-made and very tasty. But this is only a third of the case. Poured ground Italian herbs (a lot!) And black pepper on top. In the ingredients, I also indicated mustard seeds, garlic and bay leaf, but this is in the absence of Italian herbs. I tried both - it is more aromatic with herbs, garlic will not be stored for a long time. Maybe if only use dry ...
  • A piece of pork should be perfectly rectangular in shape, this can be achieved using "trimming". She twisted the meat with a tight roll, tied it with an elastic band, wrapped it in a canvas napkin and put it in the refrigerator under a press for a day. The next day, I removed the press, and hid the pancetta in the same napkin in the refrigerator for two weeks - this is essential. Then it is ready, just put it in a bag so that it does not dehydrate.
  • There is another option: hang the pancetta from under the press right in a napkin in a dry place in a draft for 7-10 days. The meat will darken and become tougher - real raw dried.
  • They eat it, cutting it into thin, thin slices. Moreover, the longer it is stored, the thinner it can be cut.
  • Yu. Vysotskaya writes: "... pancetta can be stored as long as you want. There is a version that the recipe for dry-cured meat was invented by sailors who went on distant voyages. They did not know how to preserve then, and without meat a real man will not last long." About the shelf life - however, even after three months the pancetta is fragrant, fresh and beautiful.
  • Pancetta

The dish is designed for

about 2 kg

Time for preparing:

three weeks

kubanochka
Tanyush! Bought a great piece of belly, I'll use your recipe. I went to salt
Lagri
Delicious! I take the recipe to bookmarks.
TATbRHA
Yes, I also remembered the recipe, I was delighted and a week ago I salted a 2 kg piece, tomorrow I will fold it.
Well, dear countrywoman kubanochka, in three weeks I am waiting for your impressions. I have no doubt that you will like it: pancetta is the most Kuban delicacy !!
Diana
Girls! Thank you for remembering this recipe. Somehow I missed it. I will definitely try now
kubanochka
Quote: TATbRHA

pancetta is the most Kuban delicacy !!
But what about

The process has begun!
kubanochka
Today I removed the press, wrapped it in a clean cloth, and refrigerated it for 2 weeks ... I tried a piece - delicious, no words!
TATbRHA
kubanochka
Tan! Accept the report ...

Pancetta

How delicious it is
TATbRHA
Well, kubanochka, clever, wonderful beauty pancetta turned out !! Let it lie there, in the refrigerator in a napkin: from time to time it will become even tastier. If it goes ...
kubanochka
Quote: TATbRHA
Let it lie there, in the refrigerator in a napkin: from time to time it will become even tastier. If it goes ...
Aha ... There are two such pretty rolls ... And today I sent a couple more under the press ... so that at least something would last ...
TATbRHA
Well, yes, we also got pancetta: so my husband got used to shaving off a few pieces in the evening ... past the purchased sausage ...
Diana
I'm also signing up for your company - tomorrow I'm sending my pancetta to the press
TATbRHA
Apparently, these Italians are the only people who can truly, in an amicable way, only in the Krasnodar Territory and in Ukraine ...
kubanochka
Quote: TATbRHA

Apparently, these Italians are the only people who can truly, in an amicable way, only in the Krasnodar Territory and in Ukraine ...
So it's ours there, in Italy, moved ... a long time ago. They were called Etruscans ...
TATbRHA
And some of ours moved to Ukraine, began to be called ...
Kapet
Sorry, girls, but in our time, when electronic scales are already heaped up, giving recipes in tablespoons or teaspoons is IMHO nonsense. Spoons are different, especially "with a slide". This is especially important for indicating the amount of salt. For non-hot spices, this is still quite acceptable, but not for salt!
I'll go look for a recipe with grams and kilograms ...
No offense, ok?
Kapet
... Especially if it is coarse sea salt. Depending on the grinding number, a tablespoon will hold a different amount of salt ...
TATbRHA
Coarse sea salt is less salty than regular table salt. For 2 kg of fatty meat, a difference of several grams does not have a fundamental effect. Moreover, after the end of the salting, all the salt must be brushed off or even rinsed.
Sometimes they don't finish reading the recipe. Or they won't think at all. Then, of course, you have to look with grams ...
Quote: Kapet
No offense, ok?
Kapet
Here, I found ...

Learn to weigh your ingredients:
The only way to accurately measure your dry ingredients is by weighing them. For instance, a tablespoon of Diamond kosher salt is much different in weight than a tablespoon of Morton's kosher salt. If you are going to make salumi you cannot do so without an accurate scale. Weigh your ingredients.

Free translation:
The only way to accurately measure dry ingredients is to weigh them. A tablespoon of Diamond Kosher salt is very different in weight from a tablespoon of Morton's Kosher salt. If you are going to do Salumi, you cannot do it without accurate weight data. Weigh the ingredients.
TATbRHA
Do you sell Diamond kosher salt and Morton’s kosher salt in Kiev ?! Kla-assno ... But maybe making pork pancetta, can we do with a large seafood? .. And for Salumi we will try our best another time.
Kapet
Don't ... I haven't seen kosher salt in Kiev yet. But sea salt of coarse grinding No. 1, No. 3 and No. 5 - in bulk. And the prices for them are from a ruble to a mulienne, there are cheap ones, there are expensive ones ...
So a tablespoon of salt of grinding No. 1 percent is 20-30 heavier than a similar grinding No. 5. I felt it when I salted prosciutto on the bone ...

Salumi, not Salumi, the rules are the same ...

I'm not against this particular recipe. It is his variations that can be found on the internet in bulk, that is, the original source with tablespoons (sorry there is no measure in glasses yet) - one, some kind of ancient, from which everyone dances. And if you look a little further, what is happening there with this at the neighbors or behind the okey, then with spoons and glasses they have problems - everywhere grams and ounces. They did not know, poor people, that a faceted glass was in one country of developed socialism for more than half a century the yardstick of flour and other bulk products and liquids. This is how we live ... Conservatism is a guarantee of stability for the nation, and the third grade of bast shoes is not marriage ...
valushka-s
Tatiana, thanks for the recipe!
And thanks for being in the spoons! There is a scale, but I am more satisfied with this writing of recipes.
TATbRHA
Kapet, about measuring "in spoons" I agree with youbut not in this case. To be honest, I even thought that you were just joking: after all, living in Kiev, you know very well that puzanina is one of the varieties of bacon.And how do we salt lard? Yes, pour more salt, without bothering weighing. And it is never salty. And in salt it is even perfectly stored ... Maybe the Italians are not familiar with this method of salting such a wonderful product ?! That is why pancetta with "spoons" is prepared in Runet. And, in my opinion, they are doing the right thing. Even me, a petty bore, is satisfied with this method - a simple one. Russia and generally does not look sideways, like the neighbors or behind the okey, they have problems with spoons or glasses - well, why complicate the ambassador of lard ?!
And our sea salt is now completely gone from sale, trouble.

valushka-s, cook for health, the process is simple, although long, sabaka, but the result ....
Kapet
Do not pay attention to my posts. Sometimes I'm such a bore that I disgust myself ...

Spoons, not spoons - just to make it tasty!
Nikusya
Tatyana, Take the report! I wound two rolls, one for myself, and gave the other to the children.

Pancetta

Tasty is not the right word! It is not possible to stop, how much you cut, eat so much! And the main thing is that it is done by itself, you only cross out the days in the calendar! The main thing when manipulating with it is not to sniff more, you can not resist and start f eat ahead of time.
Tanyusha, thanks for the recipe, I will repeat and remember you with a kind word.
TATbRHA
This is pancetta !! Eye-catching!! Clever girl Nikusya!
Tumanchik
Quote: Nikusya
Tatiana, Accept the report! I wound two rolls, one for myself, and gave the other to the children.

I'm going to cut the bacon, it's not possible to look calmly!
Nikusya
Quote: TATbRHA
This is pancetta !! Eye-catching!! Clever Nikusya!
Tatyanka, thanks for the compliment!
I still held out and did not start cutting "for trial" ahead of time, but really wanted to.

Quote: Tumanchik
I'm going to cut the bacon, it's not possible to look calmly!

Irishka, come and have enough for your share!
Kapet
Will prosciutto be of interest to anyone? I can share a little personal experience ...

Pancetta
Pancetta
Pancetta

Bottling
Constantin, Is this beauty with your own hands? Bravo! I would very much like to be detailed, maybe I will. Only it seems to me it is necessary to wait until autumn (for good meat, homemade)
Kapet
Quote: Nalya
I would very much like to be detailed, maybe I will. Only it seems to me it is necessary to wait until autumn (for good meat, homemade)
Yes, with your own hands ... Yes, you have to wait until the fall, until the time when the flies fall asleep and the pigs walk up, minus 25-30 days for salting, that is, somewhere before the beginning of October. Well, here, of course, each region has its own term ... I'll try to find the time and arrange it in a separate topic, in more detail ...
Bottling
Constantin, I will wait.
TATbRHA
And I will certainly wait !!!!!!!!!!!!!!!!!!!!!!
dandelion
My belly home is just waiting in the wings. But it is thick and tall (the hog was 11 months old), I can't imagine how to roll it into a roll ((((And the press is still cold, the shelves will stand it?
And another question .... why perevarach. constantly, if the bacon lies on the grill (as I understand it, what would not come into contact with the salted juice?).
TATbRHA
Maybe thinner with a tenderizer? Or simply a kitchen meat hammer. Paboutthe fridge's bows, as far as I know, can withstand everything: I have never heard a glass break on someone'saboutfridge ... The press should not be too heavy.
dandelion
It is necessary to try with a hammer: pardon: and to turn over for what?
TATbRHA
I do not know. Maybe some processes are going on inside? Here for their uniformity ... I did not think, in short. Turn it over - it turns out delicious. Well, don't turn it over, then write to us here how it happened.
toffee
TATbRHA, Tatyana, oh, what a recipe !!! It is also necessary to put the potbelly to wither.
Thank you for the beauty and deliciousness !!!
TATbRHA
Yes, try it, it's simple and delicious!
kolobok123
Aaaaaaa where to get such a belly !!
Konstantin Akulshin
Quote: Nikusya

Tatyana, Take the report! I wound two rolls, one for myself and gave the other to the children.

Pancetta

Tasty is not the right word! It is not possible to stop, how much you cut, eat so much! And the main thing is that it is done by itself, you only cross out the days in the calendar! The main thing when manipulating with it is not to sniff more, you can not resist and start f eat ahead of time.
Tanya, thanks for the recipe, I will repeat and remember you with a kind word.
TATbRHA
Konstantin Akulshindoes this mean you "join the previous speaker"? Well, great, I'm glad. Thank you.
Elya_lug
TATbRHA, is it possible to do without a tender, I do not, but the recipe is interesting
TATbRHA
Elya_lug, it would be necessary to beat off the potbelly, and then beat it with a fork, or something, more often. It should become very thin. Try it, because these very Italian sailors obviously did it without tenders ...
Elya_lug
Tanya, thanks, now I will go and inspect the meat, for the first time I bought a flank, without a skin.
TATbRHA
Come on, Elechka; plug in a rough workforce: my mus always works on the flank ...
eye
girls, how does she chew? for me, the belly is pretty tough. Or is it okay to use thin slicing?
TATbRHA
Both by pretreatment and by marinating for 3 weeks. And yes, they cut it thinly. In a word, dry-cured meat. Why my gums are sick - easy ... And very, very tasty!
Elya_lug
It's been pickling for a day, the flight is normal, I turn it over, the water has just escaped.

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