Pancetta - Gerollter Schweinebauch italienischer Art – luftgetrockneter #Schinken mit Geduld

Pancetta isn't a recipe you can just "quickly" try out. It requires patience, precision, and respect for the product—and that's exactly why I wanted to make this video. The only true curing chart you need can be found at the following link: https://payhip.com/b/L8aQn Today we're making classic Italian pancetta: rolled pork belly, dry-salted, seasoned, vacuum-sealed, and then air-dried—all without smoking. And I'll be completely honest with you: 👉 This ham doesn't turn out perfectly every time. For me, it works perfectly about half the time—and that's the point. Anyone who promises you it will always work is telling you fairy tales. Ingredients per kg of meat: 35g salt (ideally curing salt) (You can add a little more to be on the safe side) 1.5g fennel seeds 1.5g chili flakes 1.5g dried oregano 15ml balsamic vinegar 1.5-2 cloves of garlic, crushed (depending on size) 2g raw cane sugar Vacuum-seal and store in the refrigerator for 3 weeks. Then let it mature for at least 3 weeks. In this video, I'll show you: why 35g of salt per kilo is a fine line where pancetta really spoils (between the layers, not on the outside) why proper trimming is more important than any seasoning why I use balsamic vinegar – even though it's unusual and what factors determine success or failure This isn't quick and easy cooking, but rather artisanal food preparation, as it has been done in Italy for generations – adapted to our home kitchens. If you're interested in raw ham, air-drying, sausage and ham production, or simply want to understand why some things take time, then this video is for you. Feel free to leave a comment: What experiences have you had with air-dried ham? ... Attention, here's the link to the sausage cookbook: https://www.amazon.de/dp/B0GT8TQJ46 Everything you need for sausage making: www.hausschlachtebedarf.de Jar jars: https://capcro-glasshop.de/ F-value chart for safe canning: https://payhip.com/b/dZmCM Curing chart for safe curing: https://payhip.com/b/L8aQn Tambacher Paprikawurst (recipe): https://payhip.com/b/XDt94 Tambacher Fleischkäse (recipe): https://payhip.com/b/aX719 All cooking, baking, and sausage-making supplies on Amazon: https://www.amazon.de/shop/markusholl... Other sausage cookbooks I recommend: https://www.amazon.de/shop/markusholl... You can find the legal notice in the channel info. If you'd like to make a donation, please use PayPal to: @hbw or https://paypal.me/hbw As an Amazon Associate, I earn from qualifying purchases. The links in the description are affiliate links. If you purchase products through them, you won't pay any more, but you'll support my channel through commissions. All the products I used in this video, or a selection of similar items, can be found in my Amazon shop. You can find unique clothing with my most interesting designs here: https://hbw-fashion.myspreadshop.de/ All information at a glance can be found on my website: www.markus-hollandt.de Be sure to check out my Amazon page and discover my great books: https://www.amazon.de/stores/Markus-H... Many more great recipes, my cookbook, and other resources can be found on my Payhip page: https://payhip.com/MarkusHollandt My website: https://www.markus-hollandt.de 00:00 Intro – Why Pancetta Is Not a Beginner's Project 00:52 What Pancetta Really Is (and What (not) 01:37 Salt Amount & Risk Explained Honestly 02:15 Spice Mix & Unusual Balsamic Vinegar 02:57 Preparing & Halving Pork Belly 03:16 Rolling, Netting & Ham Tube 04:10 Critical Areas: Why Ham Spoils 04:29 Vacuum Sealing – Clean and Controlled 05:01 Curing Phase in the Refrigerator (3 Weeks) 05:51 Drying & Hanging 06:12 Air Drying Without Smoking 06:59 Climate, Air & Typical Mistakes