Starting at the top picture, this is about 5 lbs. of pork belly from the locally grown market hog I recently purchased. Step one of Pancetta is removing the skin. I learned a little trick this time, heating the knife helped the skin slide right off, picture #2. Picture #3 is having spread the cure on it (recipe follows) it is in the bag then into the fridge for 7 days after labeling! I make this Pancetta regularly and it is very good!
No comments:
Post a Comment