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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 Dannylomb, welcome.

I don't quite understand what you mean by:

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)

Can you expand on what you mean please.

(I've deleted your duplicate post to keep any answers all in one place)

Phil

Hi Thanks in a moment of stupidity I posted that in the wrong place.

Basically all the recipes I have seen hase a basic of the pink salt (with nitrite) , Kosher salt, black pepper and brown sugar with certainvarieties changing between nutmeg, garlic, bayleaf, juniper berries and so on.

I would like to see a recipe that has been tested to be exceptional.

With regards to the rolled or not I read a lot about the flat type having dry corners and not being oily like the rolled variety I am used to the rolled pancetta.

i just finished a few slices of raw smoked pancetta, flat type, for breakfast. i didn't notice any dried corners or whatever; just a uniform firm bacon. i also made some rolled up pancetta, same recipe, also smoked. other than looks, the rolled looking more impressive, i cannot tell a difference. can't really remember the recipe, but it was probably the standard salt/sugar/cure/bay leaf/garlic/black pepper/ juniper berry/some kind of herb, maybe thyme, but not sure.

I make a slight variation of this one:

http://curedmeats.blogspot.com/2008/08/ ... f-all.html

Whether purists would approve is debatable as it contains sugar and is heavier on the herbs than the norm - but I like it!

Phil

Okay let me try this.

I also read that mamalinga uses his recipe but adds chilli. So I will follow this and roll it and see now just to find Juniper berries.

Thanks for your help

When you fancy something a bit different try this one of Larbo's:

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

Phil

wheels wrote:I make a slight variation of this one:

http://curedmeats.blogspot.com/2008/08/ ... f-all.html

Whether purists would approve is debatable as it contains sugar and is heavier on the herbs than the norm - but I like it!

Phil

I had almost 4kg of belly I needed to get curing and went to do it last night, only to find out I was short on a LOT of spices. (4kg requires quite a bit!)

I usually use a variation of Molinari's as well, but instead of juniper, nutmeg, thyme, and the large amount of black pepper I would've needed (about 70g), I used the 30g black pepper I had left and made up the weight of the other spices with an Herbs d'Provence blend that a coworker puts together (I think it's inappropriately named, but it's a great blend -- we made some lamb ribs with that as a rub and they came out amazing).

Hopefully they turn out well. The salt, curing salt and sugar were all the same. We'll see, I suppose! Hoping to get them skinned and rolled in about 10 days.

FYI - This isn't the mangalitsa belly. That's still in the freezer. This was another, thinner slab my girlfriend had picked up for me.

I actually found one that contains only salt,cure#2,sugar and white pepper i would switch the white pepper for black.

For what i use pancetta its mainly a salt and fat carrier.

After this i hope to have my hands on procuitto di parma.