Home-Cured Pancetta

Ingredients

• 1 (4-5 pound) piece of pork belly
• 1/2 cup of kosher salt
• 2 tablespoons of sugar
• 2 tablespoons of black peppercorns
• 2 tablespoons of coriander seeds
• 1 tablespoon of juniper berries
• 1 teaspoon of red pepper flakes
• 2 bay leaves
• 2 cloves of garlic, minced

Directions

1. In a small bowl, mix together the salt, sugar, peppercorns, coriander seeds, juniper berries, red pepper flakes, bay leaves, and garlic.
2. Rub the pork belly with the mixture, making sure to coat it evenly.
3. Place the pork belly in a large Ziploc bag and seal it tightly.
4. Place the bag in a shallow dish and place it in the refrigerator for 3-4 days, flipping the bag over once a day.
5. Remove the pork belly from the bag and place it on a cutting board. Discard the brine.
6. Pat the pork belly dry with paper towels.
7. Wrap the pork belly tightly in cheesecloth and tie it with kitchen twine.
8. Hang the pork belly in a cool, dry place for at least 3 weeks.
9. Remove the pork belly from the cheesecloth and slice it into thin strips.
10. Enjoy!

Interesting Facts

• Pancetta is a popular Italian cured meat that is similar to bacon.
• Pancetta is usually made from the pork belly but can also be made from the shoulder or loin.
• It is cured with salt, spices, and herbs and is usually served in thin slices.
• Pancetta can be used in a variety of dishes, from pastas to soups.