Homemade Pancetta

Homemade Pancetta

Pancetta keeps well and is very versatile. Once I started making it myself, it's become indispensable.

Ingredients: one 500 g block

Pork belly (block)
500 g
Salt (I use rock salt from the Lorraine region of France)
25 g (5% of the weight of the meat)
Dried herbs (I used rosemary, thyme, basil, and oregano)
To taste
Black pepper (coarsely ground)
to taste
Water-absorbent sheets
about 5
Sliced garlic
1 clove


1. Make several holes in the pork belly while cutting through the muscle fiber so that the salt penetrates it easily.
2. Rub the salt into the pork.
3. Wrap the pork up tightly to trap as little air as possible in the plastic wrap. Put the wrapped pork in a Ziploc bag or plastic bag, and refrigerate for 2 days.
4. Two days later, when you remove the plastic wrap, the pork should have produced some moisture. Wipe this off with paper towels.
5. Rub the dried herbs and black pepper of your choice into the dried pork. I like it spicy, so I add a lot.
6. Wrap the meat tightly in the absorbent sheet (Pichitto) so that as little air as possible is trapped inside. Wrap this up in plastic wrap, put it into a ziplock bag, and refrigerate.
7. Change the absorbent sheet every 2 to 3 days. Add the sliced garlic midway through. The pancetta should be cured in about 2 weeks! The meat should turn bright red.
8. Brush off the dried herbs, and slice as you like. Freeze any leftovers! Be sure to cook this before eating it!
9. This are the absorbent "Pichitto" sheets I used.
10. The pancetta can be used in pasta, soup, or is really versatile! See "Rich Minestrone Soup with Homemade Pancetta", Recipe ID: 1932651.
11. This is pancetta and onion soup, Recipe ID: 2287128.
12. It becomes a really nice color.
13. Divide into single-use portions and freeze. It's so useful.

Story Behind this Recipe

Bacon seems difficult to make since it needs to be smoked, so I challenged myself to make pancetta instead, which seems easier! After some trial and error, I created this recipe!