This homemade pancetta recipe is incredibly easy to make. Using the freshest, and best quality pork belly that you can find is the most important criteria, but most of the work is done by just waiting.
Did you ever think that you could easily make your own pancetta?
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My nonni (grandparents) in Italy used to have homemade pancetta, sausages and prosciutto hanging in their cantina. Even as a child, these things were on par with “sweeties” and chocolate in my book! The smell of the cantina will forever be in my top five aromas, and quite possibly number one.
Since I’m now living in eternally warm and sunny Los Angeles, I cannot make these delicacies as my nonni did in their cantina. However, I’ve found that where there’s a will, there’s a way.
How, you ask? Well, everyone has a refrigerator, and that’s how. First of all, making your own pancetta will not only make you feel incredibly accomplished, but the quality and flavor will be so much better than what you can buy. This pancetta recipe also avoids using nitrates (pink curing salt) so that you end up with a healthier end product. Scroll down for more basic information about pancetta and how to use it.
Homemade Pancetta Recipe
(How to Make Pancetta)
recipe by my mother (Lidia Conte) FULL PRINTABLE RECIPE BELOW
Be sure to source good quality pork that has not been previously frozen and with preferably with the skin attached.
Day 1 -Salt the Pork Belly
Salt the pork pieces generously with Kosher Salt, put in a covered container, and leave for 24 hours in the fridge. The quantity of salt isn’t important as you’ll be rinsing it all off. Just make sure your pork belly looks the same as in the photo below. Do not use regular table salt, you need Kosher salt.
Day 2 -Rinse and Prepare the Pork Belly
The next day, (make sure it’s about 24 hours later, not 12 hours or 30 hours) rinse the pork with water, pat dry with a paper towel. Next, rinse in white wine, but this time do not pat dry.
Prepare a plate or tray with the desired amount of pepper in any combination (the amount shown does not make a very spicy pancetta). Mix all the pepper together. I love these stainless steel trays, they come in an interlocking set of three.
Rub the pepper into the pancetta pieces until well coated, adding more pepper as needed. Of course you can use different herbs to your liking, such as rosemary, and sage. However, just know that a pancetta recipe which adds spices like coriander and nutmeg is not an authentic Italian homemade pancetta recipe. If you plan to use your pancetta for Italian dishes, I recommend sticking to this recipe.
Set aside on waxed paper, or a clean wooden board, or plate.
You will need a small tray which will fit long wooden skewers to rest upon. This creates something that the pancetta pieces can be placed on to dry so that the air moves around it.
You can see what I have done here. NOTE: the skewers are underneath the pork pieces, they are not skewered through the pieces of meat.
The following 2 or 3 weeks – Curing the Pork Belly
This will be kept in the refrigerator, loosely covered with wax paper for about 2 to 3 weeks. Keep the pieces far enough apart to allow airflow; they should never be touching or close to each other. Turn the pieces everyday (turning on all 4 sides) until the pancetta has cured without becoming overly dry. You can weigh the pieces to check for moisture loss. At minimum, it should be 20% less than the amount you started with, and will look like this.
If your pancetta begins to smell foul or look discolored, do not eat it. This may happen for several reasons:
- the pork wasn’t fresh (or previously frozen)
- there isn’t enough airflow in the fridge; don’t try making pancetta if your fridge is packed and like a booby-trap!
- the pieces of pancetta are too close to each other, or touching
- the fridge temperature is off
Given you have done everything correctly, at this time, my preference is to seal it with a food sealer. This process seals out all the air, allowing the pancetta to keep refrigerated a longer period of time, while also stopping it from drying out any further.
Finally, you can use the homemade pancetta however you choose, but do not eat it without properly cooking it first.*
Pancetta Pasta with only 4 ingredients
What is Pancetta?
Pancetta is simply dry cured Italian pork belly. This is the cut of meat you will need to buy in order to make pancetta. If you use another part of the pork, it will not be pancetta. It is salt-cured and often has black or red pepper added to the exterior, but contrary to Wikipedia, sugar is not commonly used in Italy.
I don’t want to get on my soap box again, but if you’re going to make something that is originally Italian, why would you use an American or British recipe which adds lots of unnecessary ingredients? There is absolutely no need for sugar or lots of herbs and spices when making pancetta.
How do I Use Homemade Pancetta?
Pancetta is used, and can be used in so many recipes. An easy way to think about how to use pancetta is to think about how you might use bacon in a recipe (usually pieces of bacon, because you can’t wrap pancetta around an olive or jalapeƱo pepper)!
While not authentic, using pancetta for Spaghetti alla Carbonara is the next best thing.
How do you Pronounce Pancetta?
C, followed by a vowel, is prounounced “ch” in Italian, so this means pancetta is pronounced, “pan-chey-tah”. Listen to hear the correct pronunciation of pancetta.
What’s a Substitute for Pancetta?
A good substitute for pancetta would be guanciale (made from pork cheek instead of pork belly), however, that is even more difficult to source in the US. As mentioned above, the next best substitute would be bacon. Try to find a thick cut, sugar and nitrate free bacon, for best results. It simply won’t be the same as using pancetta, though, so why find a substitute when you can make your very own?
Roasted Brussels sprouts with pancetta.
This leads me to say that there is yet another added bonus in making your own pancetta, and that is that it will be NITRATE and NITRITE FREE.* You can always have pancetta on hand and it will last much longer if you have a food sealer.
Pancetta and Porchetta are Two Very Different Things!
Don’t mix up the two as some people do. Pancetta is cured pork belly, whilst porchetta is a roasted pork belly.
Here’s a recipe using pancetta, to give you an idea of how versatile it is!
Caramelized Onion, Pancetta and Feta Cheese Quiche
Just follow the simple step by step directions below and you too can make homemade pancetta. Yes, even if you live in Los Angeles, or a similarly warm climate.
Here is a recipe for fresh pea soup using your homemade pancetta.
This is a recipe for penne alla vodka which also includes pancetta.
There’s nothing as satisfying as slicing into your own homemade cured pork products!
It’s just a beautiful thing.
*As with any uncooked, cured meat product, there are risks involved if the product is not made correctly, or if it is not cooked thoroughly. I take no responsibility for any illness incurred from using this recipe.
Homemade Pancetta Recipe (How to Make Pancetta)
A simple way to use your refrigerator to make homemade pancetta.
Ingredients
- 2 lbs fresh pork belly slices, with rind (preferably organic), do NOT use pork which has previously been frozen
- about a cup of Kosher salt (please don't worry about measurements on this, just follow the directions)
- about 8 oz of any dry white wine
- black pepper
- crushed red pepper (optional)
- ground cayenne pepper (optional)
Instructions
Day 1
- Salt the pork pieces generously (like a light blanket of snow--see my photo) with Kosher salt and leave for 24 hours in the fridge.
- Do not substitute with other salt, it will not work properly.
Day 2
- The next day, rinse the pork with water, pat dry with a paper towel, and rinse in white wine, but do not pat dry. You will be throwing away the white wine, so try to use as little as you can to still rinse the meat. This helps to preserve the pork.
- Prepare a plate or tray with the desired amount of pepper in any combination. (The amount shown did not make a very spicy pancetta.) Mix all the pepper together.
- Rub the pepper into the pancetta pieces until well coated, adding more pepper as needed. Again, measurements are not critical, just look at my photos for inspiration. Use as much as you like. Set aside on waxed paper.
- You will need a small tray which will fit long skewers to rest upon. This creates something that the pancetta pieces can be placed on to dry so that the air moves around it. You can see what I have done in the photos above. Place the pieces of pancetta spaced apart on top of the wooden skewers and place in a well ventilated fridge (not crowded).
The following 2 or 3 weeks
- The pancetta pieces will be kept in the refrigerator, loosely covered with wax paper, for about 2 to 3 weeks. Turn the pieces everyday (using all 4 sides) until the pancetta has cured without becoming overly dry. If you used 2 lbs of pancetta, it should weight approximately 24 oz when it's cured.
- At this time, my preference is to seal it with a food sealer, which locks out all the air, allowing the pancetta to keep refrigerated a longer period of time.
- Finally, you can use the pancetta however you choose, but do not eat it without properly cooking it first.
Notes
*As with any uncooked, cured meat product, there are risks involved if the product is not made correctly, or if it is not cooked thoroughly. I take no responsibility for any illness incurred from using this recipe.
Nutrition Information:
Yield: 16 Serving Size: 1 ozAmount Per Serving:Calories: 95Total Fat: 9gCarbohydrates: 0gProtein: 6g
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Could you please explain what types of pepper you use /recommend. Is it just regular peppercorns, or do you use chili pepper too? Thank you.
Yes, black pepper (freshly ground if possible), cayenne and crushed red pepper flakes (all listed in the recipe card). Enjoy, Becca!
And so they are (listed)! Thank you for this recipe. I only wish I had experience tasting authentic Pancetta.
It turned out tasty, (even with only black pepper), but I have nothing to compare it with. Maybe someday.
I really do hope you can one day, Becca! Italy is treasure trove of beautiful food and sights!
Hi Christina,
Have read through and was wondering if this could be done with a slab of Pork Belly about 2 kilo then divided up, Vacuum Packed and frozen
Gary
Hi Gary, I wouldn’t advise doing such a big piece in the fridge. Since you plan to divide it up later, just cut it into pieces first, cure it and then seal in bags. I wouldn’t freeze it, either.
I’m a little concerned about the safety of this recipe. I’ve probably missed it in the details, but how do you protect the meat from botulism in this recipe? Especially as you are saying that the cured meat can be stored for 6 months in the fridge, if vacuum sealed.
Hi Michael, I would suggest you use a recipe that adds preservatives if you are concerned about the safety of this recipe. When something is vacuum-sealed it lasts much longer than normal as there is no air in contact with the product; that is not an issue.
Hi Christina,
I am going to make this today! Thanks for this recipe! I had a question: I’m wondering if you can share your thoughts about why you recommend kosher salt specifically, and not table salt? Is the iodine in table salt undesirable? What about other additives like anti-caking agents or minerals like in sea salt?
Aside, the only “kosher salt” at my grocery store contains “yellow prussiate of soda”, an anti-caking additive (but no iodine). Is this okay to use?
Hi Archie, it’s not about the iodine, but the size of the salt crystals. Fine grained table salt will oversalt your pancetta, it simply won’t work. If that Kosher salt you are referring to is Morton’s, I don’t recommend it (and neither do chefs). I bought it once and being used to Diamond Crystal Kosher salt, I honestly hated it. Diamond Crystal also has no additives, just salt, so that’s the one to use. Can you see if another store might have it. My Costco has it and the box is $2.49 I believe.
Hi Christina, thank you for the quick reply! That’s very helpful. I am in Canada and the brand of kosher salt I found was Windsor Coarse Kosher Salt, a Canadian brand. Unfortunately I wasn’t able to find Diamond Crystal at my usual grocer, nor at Costco (in fact they didn’t have any brand of kosher salt!). Thanks also for your opinion on Morton’s – I will probably avoid it in the future and keep looking for Diamond Crystal, which I’m sure I’ll find somewhere.
By the way, are there any possibile substitutes for dry white wine in this recipe? It’s not something we usually have on hand. I did see another pancetta recipe online where they called for beer as the rinse. How do you feel about using beer instead? Of course, if the primary purpose of the wine rinse is for it’s antiseptic properties, maybe I could use vodka! :-)
Thanks again!
[…] don’t have to choose! This recipe is made just like penne alla vodka (with the exception of pancetta in my recipe), so just follow my Zia Francesca’s penne alla vodka recipe, but add some […]
Cor! Followed all the instructions. Still very salty. Maybe thatās how it shouldāve originally like smoked salmon!?
I’m guessing you didn’t actually follow the instructions exactly or it wouldn’t be too salty. Did you use Kosher salt? No other salt will work. Did you rinse after 24 hours? Not longer? If you did do all these exactly as written, then I am not sure what happened, Nick? Let me know, thanks!
[…] As described above, porchetta is a type of roast pork, which pancetta is cured pork belly. You can read my post on how to make pancetta, too. […]
What kind of white wine that you use?
Whatever I have on hand, just don’t use a sweet or sparkling wine. Any dry white wine will work.
Wow…As an Italian, I congratulate you.
Very nice post!
Well done Christina.
Grazie, Salvo!
[…] https://www.christinascucina.com/homemade-pancetta-how-to-make-pancetta/ […]
Hi Christina,
Looks like a great recipe! I was just looking for a big chunk of pancetta to use with pineapple skewers but could not find it anywhere. Now I know I can make it at home! Any suggestion as to how much Kosher salt per, let’s say, 1 lb of pork belly? I know one can’t use too little because salt is the cooking method here. Would appreciate your guidance. Thanks!
Hi Olga, I honestly can’t give you a weight since we don’t ever weigh it, however, if you look at the photo of the pork with the salt, just make sure it looks like that. It’s like a light coating of snow. Don’t put less and don’t bury it in salt, but be sure to use Kosher salt. I hope this helps! Let me know how it turns out. CC
Thanks, Christina! I will let you know for sure. But first I must find pork belly that’s not been frozen. Something tells me it’s not going to be easy but maybe I’ll get lucky:)
Do you have a butcher nearby? That’s probably the easiest/safest place to find it. Good luck! :)
Olga, I mean no disrespect to this author and am grateful she is sharing a recipe (and writing this blog). But… I would want to have an explanation as to why a previously frozen pork belly is a problem before running around to find one that’s never been frozen. For many decades almost all commercially available pork, the “fresh pork” at the butcher’s, was frozen beforehand as a way to eliminate trichinosis. “Don’t use frozen pork” might be right up there with “Nitrite / Nitrate = Bad” — one of the more irksome myths in the food blogger world. Eat a beet or stalk of celery and you are putting away more (unconverted) nitrite than in a package of bacon. We live in South Asia. We make all of our ham, bacon, pancetta and pork sausages using imported Danish pork. I have never seen any difference in results when using this, versus a pork belly from a freshly-slaughtered hog.
Hi Ratna, thanks for your thoughts, however, I share recipes from Italy, not South Asia. There are many studies which show that processed, nitrate and nitrite filled meat items are significantly related to pancreatic cancer (just one example). Eating celery or beets has never been shown to cause cancer, as far as I know.
I will continue to recommend using fresh meat from a good quality butcher. Have a good day, Christina
So cool. I think this would be really fun to try. I love pancetta! Do I really have to wait up to 3 weeks!?!? Just kidding! I know that’s what makes it so good!
It’s so easy, Valentina! Give it a try! :)
[…] cheek, however, since it’s not easily obtained in the US, I usually use pancettaĀ (you can make your own pancetta) or American bacon and it’s still […]
[…] Pork belly in a salt cure for pancetta. Image courtesy of Christina’s Cucina […]
[…] of fresh clams, I use canned. Instead of salt pork, I use pancetta, and I’ve made more changes, so it really is a totally different recipe, but it makes a rich, […]
I am so unbelievably excited about this! Thank you, Christina!
Oh, you’ll be hooked, David! It’s so easy with spectacular results!
I would love to try this! It sounds fab! I can think of so many things it would be delicious on!
It is so easy and I use it in tons of dishes!!
Molto interessante! Thanks for your recipe! I Like pancetta!
Grazie, this recipe saves me! I always have some ready to use!! :)
So cool. Thanks for the easy guide. You make it look very doable. Will have to try.
It is, Patricia! Enjoy!
This is right up my alley. I will definitely make your pancetta using the left over pork belly from the porchetta. Thanks so much.
[…] prove to be quite difficult, so I’ve suggested using pancetta (or even bacon). I make my own pancetta, which is shown in the photo […]
Been looking for nitrate free pancetta which is virtually impossible to find. This solves the problem and I can’t wait to try. Thank you
Wonderful! So happy you’re going to try it, Rhonda…it’s super easy! Let me know how it turns out! CC
[…] of fresh clams, I use canned. Instead of salt pork, I use pancetta, and I’ve made more changes, so it really is a totally different recipe, but it makes a rich, […]
[…] unique, and has a great texture, and isn’t at all mushy, as fresh zucchini can get. You can make your own pancetta to use in this dish, or buy some instead (or skip it to make it vegetarian or vegan), but use good […]
[…] oil (like De Cecco) 4 or 5 cloves of garlic, smashed with the flat part of a knife blade 1 or 2 oz pancetta, cut into small pieces (omit for vegetarian) small bunch of Italian parsley, chopped 24 to 28 oz […]
Thank you so much for telling me about htis method! I have my pork belly slices hiding in the freezer but can’t wait to make this Pancetta so I can try some of your recipes, too! Will let you know when I link back.
Oh dear! You’ve made me realize that I forgot to put an important note on this recipe: you shouldn’t use frozen pork! I’m sorry, Susan! I’m going to change it now, but whenever making anything cured or salted, it should only be fresh meats that are used. :( I’m sure you can find another delicious way to use your pork belly, right?
Why can’t you use previously frozen Pork Belly to make Pancetta?
Hi David, it’s a safety risk due to the increase in possible bacteria from being frozen and thawed. Using fresh meat reduces these issues. Plus when you freeze meat and defrost it, the increased liquid isn’t what you want when making pancetta. This would apply to all cured meats.
Can you store it in your freezer after it is cured?
Hmmm…I wouldn’t, to tell you the truth. It might be fine, but I just seal it and keep it in the fridge. Do you have a “seal-a-meal” type sealer?
And one question, how long can I keep it in the Fridge after cured if it’s sealed?
Hi Rachel, it you use one of those sealing machines, then I’ve kept it for up to 6 months in the fridge. Make a big batch at once and seal it up! Tastes fabulous! ;) CC
Oh My! Pancetta! One of my favorite Pasta ingredients. <3 Fantastic Chris! x
I had no idea it was that easy. No more store bought pancetta for me!
Woo hoo! So glad you’re going to make it Cathy! :)