www.sausagemaking.org

I had a go at making my own Pancetta. All feedback gratefully received:

http://adventureswiththepig.wordpress.c ... /pancetta/

Looks fantastic,you have definately inspired me to have a go at this--a step up from my usual dry cured belly bacon.
I hadn't realised that Pancetta could be eaten raw-I've never seen it offered that way in Italy,so perhaps an innovation there (or perhaps I eat at the wrong places )
How does it compare with Palma ham?
Also,have you tried smoking it (No,not like that man )
Don't know if Pancetta is traditionaly smoked or not,just a thought.
Thanks for the inspiration.

Pancetta is served sliced thin in Australian supermarkets (you can get it cut fatter too)
Australians make it with the eye attached not just the belly (same with bacon)
So there is a higher meat to fat ratio
It tastes nice raw in antipasta or as a sandwich filling
Its never smoked

Taste good cooked too