Pancetta…1,2,3!

After a 12 day cure the pancetta is finally showing signs that it is ready for the next stage.


Now stiff and throughly salted it is rinsed, dried, rolled up with coarsely ground pepper, tied, wrapped, and hung for several days until it dries and cures further.




One month to the day, from bringing home our pork, we have pancetta.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s