Pancetta

[Terry]

Hi, I have a kilo of belly pork that I want to make into pancetta using Franco's Parma Ham Cure. I am not sure whether I should remove the rind or leave it on. Can anyone advise please ?
I have just tried some tenderloin using Paul Kribs lomo instructions and it is great, thanks Paul !

regards

Terry

[saucisson]

Probably best to take it off, especially if you intend to roll it.

Dave

[Wohoki]

I'd probably leave enough on to form a "wrap" around the outside of the meat. Try rolling it as tightly as you can, and then remove any rind that would end up inside the roll when you tie it off. That way any discolouration or mould that happens while it is curing and drying will be on something you'd disguard anyway, leaving all of the fat (mmmmmm) intact.

[Terry]

Thanks Dave, Wohoki, I was going to do it as a slab though.
Would this change your answers ?

Terry

[Wohoki]

Yup, leave the skin on. It keeps the fat layer in good shape, and that is where the flavour is.

& it's easier to take the rind off a slice than it is to skin a kilo (and you can fry the rind while you are getting everyone else's dinner. To use as a flavouring, of course ).

[saucisson]

Yes, after due consideration, I'd leave it on a slab too.

Dave

[Terry]

Thanks both

Terry

[Fallow Buck]

Terry ,

I would be really interested in how you get on with this and I was thinning of doing the same thing when the weather is a bit more suitable.

Regards,
FB

[Terry]

No problem Fallow Buck, i will post back as I go along. I intend to leave it for 15 days in the cure and then hang it ( I am not quite sure where though yet )

rgds

Terry

[jpj]

if you're only doing a kilo, couldn't you hang/wrap it in your fridge?

i make rolled pancetta, and always leave the rind on.
comes out fine

[Terry]

JPJ, I could do it in the fridge if I can find room ! I have my bit of Lomo hanging in there, two lots of bacon drying out and now this pancetta curing. Also, reading some of the other posts about pancetta,I thought you needed the temperature a bit warmer for maturing and drying ?
On another subject, just watching Jimmy's farm with him trying to sell his pigs heads, there must be some takers on here with all the brawn recipes I've seen!

Terry

[jpj]

true, but it's not entirely essential. especially with all the flies about. you could wrap in muslin to retard over-drying and take out at night if your fridge is too cold?

[Terry]

Yes I think I will have to move it about depending on the conditions.
I bought some muslin last week so it will come in useful

Terry

[Terry]

Here is my pancetta after curing for 15 days and hanging for 20.
I hung it in the fridge for most of the time, but when it was cooler it was hung in the garage, sometimes overnight and straight back in the fridge in the morning. Tastes great !

Terry

[Paul Kribs]

Terry

The pancetta looks good.. I note you didn't roll it in the end.. good choice. The couple of failures I have had have been when I have rolled the cured meat and it would seem that no matter how tight you tie it, it will contract as it dries and bacteria will occupy the void. In the future, any 'raw' curing will be done with the meat open.

I note you appear to have more fat than meat on that piece of belly.. bet it tastes lovely. Cured fat is nice IMO.. although not condusive with the doctors aspirations.

Glad it turned out well, nice one.

Regards, Paul Kribs