Extremely Delicious Homemade Pancetta

Extremely Delicious Homemade Pancetta

This pancetta takes a bit of time to prepare, but I think it's worth it! If you include this in your pot-au-feu, you'll be able to add a little more depth to the flavors. This pancetta keeps for about 10 days -- I kept it for a week longer than that and it was fine.


Pork belly
500 g (about two 250 g blocks)
one tablespoon (15 g)
1/2 teaspoon
Thyme or other herbs (If unavailable ginger can be used instead).
to taste


1. Season the meat with salt, pepper, thyme, and other herbs to perfume. Wrap in water-absorbent paper, place in a ziploc bag, and store in the fridge.
2. The following day, a lot of water will start to seep out, so wrap it tightly in a new sheet of water-absorbent paper, put it in a ziploc bag and put it back in the fridge in the same manner. Keep an eye on it for a day or two, and change the wrapping once a lot of water has come out.
3. The next day, do the same thing, replacing the absorbent paper and putting it back in the fridge. After this, change the absorbent paper daily, and it should be done in about 2 weeks. User "Kyoku" said it was ready in about 10 days.
4. I used this pancetta to make spring cabbage fettuccine It also goes great with simple dishes such consommé soup.

Story Behind this Recipe

I saw this recipe in a bookstore somewhere, and tried making it from memory and it was a huge success I was a little worried about the relatively small portion of salt at first, but it's worked well every time I've made it.