Homemade Pancetta

Method

1. Trim the pork belly to even thickness, removing any thin or uneven parts. Reserve the trimmings for other uses.
2. Weigh the pork belly piece.
3. Calculate the amount of salt needed: 45–50g per kg of meat. Mix the salt with your chosen aromatics (e.g., 10g black pepper or chili powder per 2.5–3 kg piece).
4. Thoroughly massage the salt mixture onto all sides of the pork belly.
5. Place the pork belly on a wire rack set over a tray slightly tilted to allow liquids to drain.
6. Refrigerate for 5–6 days. Each day, rotate the pork belly to ensure even drainage.
7. After 5–6 days, remove the pork belly from the fridge. Using a clean cloth dampened with vinegar, beer, or wine (not water), wipe off all excess salt and aromatics.
8. Pat dry with paper towels and let air dry for 2–3 hours.
9. Using a sharp knife, make a small hole near one end of the pork belly, about 2 cm from the edge. Thread kitchen string through the hole and tie a knot.
10. Optional: Apply additional aromatics like coarsely ground black pepper, garlic powder, or nutmeg.
11. Hang the pork belly in a cool, well-ventilated area (18–22°C) with a tray underneath to catch drips. Let it hang for 48–72 hours (3 days recommended).
12. After hanging, transfer the pancetta to the refrigerator to age for at least 28–30 days, or up to 45 days for a firmer texture.
13. After aging, slice thinly and serve.