Home-Cured Pancetta

Making pancetta at home is easy with this recipe! Start with a quality cut of pork belly and the right mixture of salts and spices, and all you have to do is be patient while your pancetta cures for 2 weeks in the fridge.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 479 Calories

Ingredients

• ¼ teaspoon freshly grated nutmeg
• 3 whole cloves
• 2 cloves garlic, chopped
• 5 whole allspice berries
• 2 tablespoons red wine
• ½ teaspoon red pepper flakes
• 1 teaspoon fennel seeds
• 2 ½ tablespoons salt
• 2 pounds pork belly
• 1 ½ teaspoons whole black peppercorns
• 4 juniper berries
• ½ teaspoon whole white peppercorns
• ½ teaspoon Prague Powder #2

Recipe Instructions

Step 1

Combine wine and garlic. Set aside.

Step 2

Combine allspice berries, juniper berries, cloves, black peppercorns, fennel seeds, white peppercorns, and red pepper flakes in a spice grinder or mortar and pestle. Grind to a fine powder. Add salt, Prague powder, and nutmeg and stir well to combine.

Step 3

Place pork belly in a glass or ceramic dish. Cover on all sides with the spice mixture. Pour wine mixture evenly on top. Cover with a wire rack and then with a large piece of muslin; the rack prevents the muslin from touching the pork.

Step 4

Refrigerate for 2 weeks. After 2 weeks, slice the pancetta and use in your favorite recipe, or pan fry as you would bacon.