Today marked the end of the seven day curing period for my first pancetta effort. It’s got nice color and a fantastic aroma.
Here’s a shot of the pancetta when it first came out of the refrigerator.
A close up of the pancetta cure before it was all rinsed off.
After rinsing off the cure the pancetta is dried and allowed to air dry a little.
The pancetta is then rolled and tied. It’s important to make sure there are no air pockets when you roll it up. I hope I managed that.
And last find a cool, dark place to hang the pancetta for two weeks. Update in 3 days.
