Homemade pancetta is incredibly easy to make. Using the freshest, and best quality pork that you can find is the most important step, the rest is easy as pie!
Did you ever think that you could make your own pancetta?
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(I apologize to all my vegetarian readers, as you’ll probably want to skip this post altogether.)
Now, back to making pancetta; 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 5 aromas, and quite possibly number 1.
My mother has a basement in Michigan. With the cold weather that her climate brings, she too makes homemade cured sausages from time to time. Living in eternally warm and sunny Los Angeles makes it difficult to make such delicacies, but not impossible, because 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 it will taste lot better than what you can buy.
However, another added bonus is that it will be NITRATE and NITRITE FREE.* You can have it on hand and it will last much longer if you have a food sealer. 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.
Homemade Pancetta
Ingredients
- fresh pork belly slices, with rind (preferably organic), do NOT use pork which has previously been frozen
- Kosher salt
- white wine
- black pepper
- crushed red pepper (optional)
- ground cayenne pepper (optional)
Day 1
Salt the pork pieces generously with Kosher Salt and leave for 24 hours in the fridge.
Day 2
The next day, rinse the pork with water, pat dry with a paper towel, and rinse in white wine (do not pat dry.)
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.
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 here.
The following 2 or 3 weeks
This 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. It should look like this.
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.* Here is a recipe for fresh pea soup using pancetta, and a pasta recipe which includes pancetta.
Penne alla vodka with pancetta.
*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 (How to Make Pancetta)
Ingredients
- fresh pork belly slices, with rind (preferably organic), do NOT use pork which has previously been frozen
- Kosher salt
- white wine
- black pepper
- crushed red pepper (optional)
- ground cayenne pepper (optional)
Instructions
Day 1
Salt the pork pieces generously with Kosher Salt and leave for 24 hours in the fridge.
Day 2
The next day, rinse the pork with water, pat dry with a paper towel, and rinse in white wine (do not pat dry.)
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.
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 here.
The following 2 or 3 weeks
This 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.
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.* Here is a recipe for fresh pea soup using pancetta, and a pasta recipe which includes pancetta.
Nutrition Information:
Yield:
16Serving Size:
1 ozAmount Per Serving:Calories: 95 Total Fat: 9g Carbohydrates: 0g Protein: 6g
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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! :)
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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.
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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
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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. https://www.theglobeandmail.com/life/health-and-fitness/health/food-safety-risk-isnt-in-freezing-but-in-thawing-experts-say/article15261778/
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! :)