Italian Style Pancetta Cure 150g

This is a delicious curing mixture of finely blended salt and herbs to produce a delicate application for making Italian style pancetta.

This is a carefully formulated curing salt for producing wonderful dry cured pancetta sufficient for curing 3Kg of pork belly.

This is a fully traceable food grade product securely packaged in a sealed tamper proof pouch. Ingredients: Salt, Sugar, Black Pepper, Oregano, Thyme, Preservative E250.

This is a cure that is used for pancetta requiring cooking before consumption. Please note that this curing salt should be weighed out correctly before use.

Make your own wonderful Italian Style Pancetta

Instructions

• Bone and trim the belly of pork and remove the flare fat.

• Carefully remove the skin from the belly leaving as much fat on the meat as possible (your butcher can perform this for you).

• Using the dry curing mix at 5% of the weight of the meat. (use 50g of cure per 1Kg of meat)

• Apply to both sides rubbing the mix in well particularly on the meat side. 75% of the cure on the meat side and 25% on the fat side. If the middles and belly are particularly thick - pierce the meat to aid penetration using a tenderising spikes or fork.

• Place the belly in a plastic bag or wrap tightly in cling film. Cure in the refrigerator. (allow one day per 0.5 inch of thickness (13mm) plus 2 days.

• At the end of the curing period, rinse the pancetta in cold water to remove the salt residue. Do not soak. Dry and mature under refrigeration for 1 - 2 days.

• Your pancetta is now ready to use or if you choose you can cold smoke to taste.