Pancetta

I like this Italian style rolled pork belly ham, after curing for around 3 months, it will be a good source of nutritious fermented raw meat. 

A piece of organic pork belly, without skin, trim to around 1.5 cm thickness.

pancetta

500gm pork belly

10gm salt - 2%

10gm brown sugar - 2%

black pepper - 1 tbsp

juniper berry- 1 tsp

bay leaves- 2pcs

garlic - 2 cloves

nutmeg - 1/4 tsp

thyme - 2 sprigs

Cut bay leaves into strips, pound all herbs and spices into a rough paste, mix with salt and sugar and rub on pork belly in a container, cover with cling film. Let it marinates in the fridge for 7 days, turning over everyday.

Use a blunt knife to scrap all spices off, use kitchen towel to clean the surface with organic vinegar. Sprinkle finely grounded black pepper on the inside surface, roll up tightly, without any airspace in the center, tie firmly.

Hang in an airy cool place around 7-15 ˚C for 10-12 weeks.