Homemade pancetta. Italian bacon, marinated pork belly. Making pancetta at home.

If you want to support, you can paypal here: vonatkerek49@gmail.com Ingredients 1.2 kg pork belly 25 g of salt 3 g nitrite salt (93.75% salt and 6.25% nitrite) 3 g of antioxidants, 12 g of brown sugar 2 g ground black pepper 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh marjoram 2 cloves of garlic 1 g ground nutmeg Homemade Pancetta Instructions for Use 1. Cut the belly - linear square or rectangular. 2. Mix the dry ingredients and rub the pork belly. 3. Place the belly in a plastic bag and refrigerate for 7 days. Turn the bag daily for better distribution. 4. After 7 days, check the tightness of the pork belly. If it is solid at its thickest point, it is solidified. If it still feels soft, refrigerate for another 1-2 days. 5. Remove from the bag, dry and tightly wrap it up. Tie it tight. It is important not to have airbags in it. 6. Wrap in collagen film, use an elastic net, and place the pancetta in a cool, humid place to dry for 2 weeks. The ideal conditions are a temperature between 10°C and 14°C and a relative humidity of 70%. A good place can be a wine cellar, a cool cellar or a plastic box on the fridge. Pancetta should be grilled or roasted. 7. After drying, the pancetta can be wrapped in plastic wrap and refrigerated for 3 weeks or longer, depending on how much it is dried and seasoned.