How to make pancetta - The School of Artisan Food

Chris Moorby teaches you how to make your own pancetta - a lightly spiced cured belly of pork. INGREDIENTS Belly of pork deboned and derinded - approx 1.0kg Dry cure mix Organic curing salt (containing sodium nitrite) added as per manufacturers’ instructions. Add the following to the cure: 2 cloves garlic 2 tbsp. peppercorns 2 tbsp. dried rosemary 2 tbsp. fennel seeds 2 tbsp. coriander (ALL FINELY GROUND) Dry rub 2 tbsp. peppercorns 2 tbsp. coriander seeds 2 tbsp. fennel Find out about our superb butchery courses - https://www.schoolofartisanfood.org/c...