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Best Western Pancetta is cured pork
belly, the Italian equivalent of
bacon. Unlike American bacon,
however, pancetta is cured with a
variety of herbs, spices, and
garlic, and is left unsmoked.
Pancetta is usually rolled and tied
in a cylindrical shape, then hung
to dry. Some versions, such as the
variety made in Florence, are left
flat. Our pancetta recipe is the
rolled kind, and it's amazing when
prepared with our Pasta Carbonara
with Peas. If you're visually
inclined, see our illustrated
step-by-step guide. What to buy:
Pork belly is the same as fresh
bacon. You can order it from a good
butcher or buy it online from Niman
Ranch. A whole fresh pork belly
with the skin on weighs around 11
pounds, of which you'll need half
(a 5-1/2-pound slab) to make 1
pancetta. If you like, you can ask
your butcher to remove the skin for
you, making the total prep time
minimal. Curing salt, also known as
pink salt or saltpeter, contains
6.25 percent sodium nitrite. It is
colored pink so as not to be
confused with regular salt. Curing
salt is available at Butcher &
Packer. We like to use kosher salt
in our recipes. It's especially
important to use kosher salt here
to ensure that your quantity is
correct. We prefer Diamond Crystal
brand, available in most grocery
stores. Special equipment: In
addition to your chef's knife,
you'll also need a boning knife to
remove the skin. Be sure to have a
spool of cotton butcher's twine for
tying and hanging your pancetta. We
found that giant storage bags, like
these jumbo 2-gallon bags by
Ziploc, were perfect for holding
the pancetta during the curing
process. Game plan: Find a cool
place to hang your pancetta, away
from windows and direct sunlight.
And of course make sure you allow
enough time for the curing and
hanging processes.
