Pancetta

Pancetta is a belly and / or bacon roll. Traditionally, the skin is not completely removed, the roll is rolled up in such a way that after tying the hide formed a shell. But can be made skinless, herbal coated or packaged in natural sheath – beef bungs or beef bladder with subsequent ligation.
Salt the layer of bacon and place it in a cold place for salting for 7-10 days. After salting, wash the bacon with wine,rub with spices and tie the roll as tightly as possible. If the pancetta is cooked in a skin or shell, then we pierce along the entire length to the full depth. We dry at a temperature not exceeding 10 degrees Celsius. After 20 days of drying, you can apply pectin coating with spices, if the roll has not been rubbed with spices on top before, and continue to dry. Readiness of the product in 30 days from the start of drying.

COMPOSITION:

• Bacon – 100%
• Nitrite salt – 23 g / kg (table salt can be added to taste)
• Rosemary extract – 1 g / kg
  Spice mixture for rubbing:
• Basil / Oregano;
• A mixture of peppers;
• Ground fenugreek;
• Ground paprika;
• Dry white wine (ratafia cherry)