-
1
Trim the belly so that its edges are neat and square.
-
2
Combine the ingredients for the cure in a bowl, reserving half of the black pepper, and mix thoroughly so that the pink salt is evenly distributed.
-
3
Rub the mixture all over the belly to give it a uniform coating over the entire surface.
-
4
Place the belly in a 2-gallon/8-liter Ziploc bag or in a covered nonreactive container just large enough to hold it.
-
5
Refrigerate for 7 days.
-
6
Without removing the belly from the bag, rub the belly to redistribute the seasonings and flip it over every other day (a process called overhauling).
-
7
After 7 days, check the belly for firmness.
-
8
If it feels firm at its thickest point, its cured.
-
9
If it still feels squishy, refrigerate it in the cure for 1 to 2 more days.
-
10
Remove the belly from the bag or container, rinse it thoroughly under cold water, and pat it dry.
-
11
Sprinkle the meat side with the cracked pepper.
-
12
Starting from a long side, roll up the pork belly tightly, as you would a thick towel, and tie it very tightly with butchers string at 1- to 2-inch/5- to 5-centimeter intervals; its important that there are no air pockets inside the roll (it cant be too tightly rolled).
-
13
(Alternately, the pancetta can be left flat, wrapped in cheesecloth, and hung to dry for 5 to 7 days.)
-
14
Using the string to suspend it, hang the pancetta in a cool, humid place to dry for 2 weeks.
-
15
The ideal conditions are 50 to 60 degrees F/8 to 15 degrees C with 60 percent humidity, but a cool, humid basement works fine, as will most any place thats out of the sun.
-
16
(I often hang mine in our kitchen next to the hanging pans on either side of the stove.)
-
17
Humidity is important: If your pancetta begins to get hard, its drying out and should be wrapped and refrigerated.
-
18
The pancetta should be firm but pliable, not hard.
-
19
Because pancetta isnt meant to be eaten raw, the drying isnt as critical a stage as it is for items such as prosciutto or dry-cured sausages.
-
20
But drying pancetta enhances its texture, intensifies its flavor, and helps it to last longer.
-
21
After drying, the pancetta can be wrapped in plastic and refrigerated for 3 weeks, or more, or frozen for up to 4 months.
-
22
Freezing makes it easier to slice thin.
