Hey, trying to make a pancetta tesa, and i'm looking for recipe and curing conditions. I've tried a few recipes, and i'm currently curing it at 50 deg. F (10deg. C) and about 55% RH...but it isn't seeming to come out right..
Franco, where in sardegna are your parents from? I grew up in Italy, and have a house in La Maddalena.
any help?
thanks
jason