Lard. Belly fat

Side fat and belly fat together can be used to make pancetta if dried by rolling it up. Thick belly fat is best cooked flat.
Salt the whole belly fat layer or cut into strips and place in a cold place for salting for 7-10 days. Salt in a container in a dry way with the calculated addition of the curing mixture. After salting, belly fat is ready, it can be used for slicing and for sandwiches. It is better to store it in the refrigerator, wrapped in paper.
If we prepare dry-cured belly fat, then after salting we hang it up for drying at a temperature not exceeding 10 degrees Celsius in a climatic chamber or room, providing ventilation. 3-4 days after the start of curing, you can apply a pectin coating with spices and cure further until tender. A thin layer of white mold may develop on the surface. It’s okay.

COMPOSITION:

• Belly fat;
• Nitrite salt – 23 g / kg;
• Forest Song extract – 0.5 g / kg;

Spice Rub / Coating Blend:

• Basil / Oregano;
• Paprika;
• Marjoram;
• Plum Ratafia