How to make pancetta - The School of Artisan Food
Chris Moorby teaches you how to make your own pancetta - a lightly spiced cured belly of pork.
INGREDIENTS
Belly of pork deboned and derinded - approx 1.0kg
Dry cure mix
Organic curing salt (containing sodium nitrite) added as per manufacturers’ instructions.
Add the following to the cure:
2 cloves garlic
2 tbsp. peppercorns
2 tbsp. dried rosemary
2 tbsp. fennel seeds
2 tbsp. coriander
(ALL FINELY GROUND)
Dry rub
2 tbsp. peppercorns
2 tbsp. coriander seeds
2 tbsp. fennel
Find out about our superb butchery courses -
INGREDIENTS
Belly of pork deboned and derinded - approx 1.0kg
Dry cure mix
Organic curing salt (containing sodium nitrite) added as per manufacturers’ instructions.
Add the following to the cure:
2 cloves garlic
2 tbsp. peppercorns
2 tbsp. dried rosemary
2 tbsp. fennel seeds
2 tbsp. coriander
(ALL FINELY GROUND)
Dry rub
2 tbsp. peppercorns
2 tbsp. coriander seeds
2 tbsp. fennel
Find out about our superb butchery courses -
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