Recipe: Tuscan pancetta
Tuscan Pancetta
Courtesy of Chop Butchery, Portland OR
Ingredients
1/2 pork belly, skin off/rindless
2 c. salt
2/3 c. sugar
1 Tbsp black pepper
2 tsp allspice
1/2 tsp clove
2 tsp crushed chiles
1/2 tsp pink salt (aka curing salt, optional)
1 head fresh garlic
3 Tbsp thyme
3 Tbsp rosemary
3 Tbsp sage
Instructions
Find a quality pork belly from your local butcher shop or farmers market.
Mix the salt and spices.
Chop herbs roughly.
Smash garlic cloves with a side of a knife.
Roll out plastic wrap so that it can completely surround pork belly when folded over and lay down belly on it.
Rub salt/spice blend liberally over pork belly.
Rub belly with fresh herbs and garlic.
Wrap pork belly with plastic wrap, then double wrap it.
Let sit in refrigerator on a dish for 10 days, flipping it every other day.