My First Pancetta

Recipes and techniques using brine.

My First Pancetta

Postby gabstero » Wed Mar 24, 2010 8:26 pm

Folks -

Here is the first fruit of my curing chamber - Pancetta!!

After reading Jason's Pancetta recipe, I was inspired enough to start mine. The result was FANTASTIC! Perfect balance of flavor, salt and spices and porky-ness!

I wish I could share some with you but until them you could feast on the pic:



I'll write a detailed blog post later also.

cheers!
gabi.
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Postby wheels » Wed Mar 24, 2010 8:51 pm

Wow, that's one nice pork belly.

Phil
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Postby gabstero » Thu Mar 25, 2010 5:44 pm

Thanks Phil!

I was also surprised!

Gab.
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Postby Jogeephus » Fri Mar 26, 2010 1:45 pm

I wish I could try some too. Looks terrific.
Patience please, I'm just trying to get on the learning curve.
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Postby gabstero » Fri Mar 26, 2010 4:17 pm

You should - it is the easiest to make!!!

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Postby Jogeephus » Sun Mar 28, 2010 5:08 pm

I meant of yours! :lol:
Patience please, I'm just trying to get on the learning curve.
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Postby grisell » Sun Mar 28, 2010 6:53 pm

I made that same recipe a few months ago, but mine never turned out that good-looking. :(
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Postby seajams » Sun Mar 28, 2010 8:18 pm

Gabi,

that looks wonderful. I will be making some soon.

What part of Chicago? I am in the far SW Burbs. Tinley Park.
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Postby gabstero » Sun Mar 28, 2010 9:13 pm

Seajams! Thanks! I am in Arlington Heights NW Suburbs, trying to convince the mayor to let me keep a couple chicken in my backyard for eggs. :lol:

Grisell: Thanks! Oh I am sure you have some real potential there with all the beautiful cured meats you already prepared!

Jogeephus: Hehehe - you are too late! It's all gone! need to make some more.

I think the success wasn't as much in my technique, etc, as in the pork belly cut in the first place. That piece was indeed a glorious one for only a couple bucks!

Here's the home cured Pancetta blog post detailed.

Cheers!
Gabi.
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Postby wheels » Sun Mar 28, 2010 10:47 pm

Great post - superb photos Gabi.

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Postby gabstero » Mon Mar 29, 2010 7:15 pm

Thanks Phil!

It was also outstandingly delicious! It was because now it is gone already!

Cheers!
Gab.
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