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 -