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Hello everybody

I'm from South Africa I just found your forum while searching for pancetta curing and drying methods.

I have seen quite a few recipes on this forum and on the internet, I am looking for a recipe and explanation on how to make rolled pancetta not the flat type made in florence.

I saw that the mixture is a basic of salt pepper and sugar and then you can add the bayleaf, garlic juniper berries. I'm prepared to use a recipe like that but looking at the cure that is sold by franco and the photo on there looks like a simplified recipe (or even traditional)

Could anybody shed some light on my confusion

Hi Danny. You can use any cure mix that you like from the ones listed in this forum, add spices to your particular taste and let it age as recomended. I use the spanish PANCETA ADOBADA RECIPE posted along other EMBUTIDO PROJECT RECIPES, then skin it, taking some exess fat off along with the skin and roll it and then tie it up & let age. If you don't like the heat of hot red pepper flakes, leave them out. HTH Federico

I would skip the spices and the sugar too. Only use salt, cure and maybe pepper. Then when you feel confident about the method, add spices to your liking. IMO pancetta should have a natural taste of pork and not of a lot of spices.

AGREE WITH YOU ANDRE!!

grisell wrote:I would skip the spices and the sugar too. Only use salt, cure and maybe pepper. Then when you feel confident about the method, add spices to your liking. IMO pancetta should have a natural taste of pork and not of a lot of spices.

I'd do both!

There's a basic recipe here:

http://www.localfoodheroes.co.uk/weblog ... php?id=483

Just leave out the flavourings you don't want.

Hope this helps

Phil