Pancetta

Translated from Italian, the name of the famous Italian bacon pancetta or pancetta is translated as "brisket. " This famous variety of bacon is on the list of the most typical national foods used in the Italian culinary tradition. In its appearance, pancetta ham is a fairly greasy piece of pork belly.

For pancetta production one uses meat of pigs of special bacon breeds. Pancetta brisket is salted, ordinary table or sea salt can be used for this process. In addition, pork meat is seasoned with spices and spicy herbs. It is noteworthy that in Italy there are a lot of recipes for making the favorite bacon pancetta treat.

Depending on the region of sunny Italy, sage or rosemary is used to make pancettas. Pancetta is not just ham, it is an important component of many famous Italian dishes. For example, the recipe for the delicious pasta Carbonara (Pasta alla carbonara) among the main ingredients is bacon pancetta.

In the process of making pancetta ham, pieces of salted pork are specially rolled into a roll, and then tied with twine. At the last stage of pancetta manufacturing, guts are filled with pork meat. Pancetta ham is dried for at least three months. Pork roll or ready-made pancetta bacon is cut into thin slices and served to the table in this form.

This traditional way of making pancetta bacon is called Pancetta arrotolata. The famous Italian pork roll, cured with spicy herbs, can be made at home. This will require the following ingredients:
1. 5 kg of pork, preferably using high-quality brisket meat, garlic, sea salt, black pepper, brown cane sugar, dried green pepper, as well as rosemary, thyme, bay leaf and mustard seeds.

It is better to use medium fat brisket. The meat is washed and excess fat is separated, then soaked with a napkin. Spices and spices, as well as sugar and salt are mixed and grated with the produced brisket mixture. Thus, the processed meat is placed in a dish and left in the refrigerator for a week. After a week, the brisket is removed from their brine and dipped with a napkin.

The meat is once again rubbed with a mixture of spices and seasonings, and then twisted into a roll and pulled with tows, for this you can use strong threads. The roll is placed under a press and held for several hours at room temperature. After that, the brine is drained again and the meat is placed in a paper napkin for another two weeks in the refrigerator. Pancetta pork homemade roll will be ready in two weeks.