The ‘House-Cure’ Pancetta curing time is over and everything looks great! It is now time to move on with a  good rinse, dry and string up for aging.  However, before I get into the next steps let me recap….

A quick look back at day six brought little change to the pork belly.  I found no moisture released on the sheet pan, in addition the curing salt mix still was intact.  I did add approximately 1 – 1 ½ cup to the spots that were a little thin.  A quick wrap and then back into the refrigerator with the pork belly, one more day and the curing stage will have reached its end.

Finally day seven, our curing stage on the pork belly is complete.  The next step is quick and simple in preparation for the air cure and aging process.  First I will give a good rinse with cold water to the pork belly, making sure to remove all of the curing salt mix.  To dry the pork belly, I find it easiest to paper towel since it absorbs well and eliminates the chance of any contaminates that could occur from using a cloth.

Cured Pork Belly Ready To Hang

I did check the weight after the salt curing process – the original weight was 7.1 pounds.  After the seven day cure, weight now is 6.8 pounds.

Once dried lay the pork belly on a clean flat surface with the longest end facing you.  There are two forms this specialty Italian cured meat can be found, first is

Pancetta Arrotolata, I like to season with light dusting of fresh cracked black pepper about 2 tablespoons.  Starting with the long side, roll the pork belly tightly, creating a jelly roll effect and tie it very tight.  It is best to use butcher’s string, being sure to leave 1 ½ – 2 inch gap with each loop.  It is very important to pull the butcher’s string tight to ensure there are no air pockets.  Once the entire pork belly is tied, I like to wrap it completely in a single layer of cheese cloth as a precaution to keep the surface free from any contaminates.

Pancetta Stesa will remain flat for the drying / aging process and there are no additional seasonings applied.  I still use butcher’s string in order to help keep flat and then there is something to hang the pork belly from.  Just like the Arrotolata, a single layer of cheese cloth to cover.

Arrotolata and Stesa ready for final cure and drying

Next it is time to move the pork belly to the curing room (aka – basement).  The two important conditions that are crucial for the final stage in the process are temperature and humidity.  Ideal conditions I have found for temperature is 55 – 65 degrees Fahrenheit, humidity 60 – 65 percent.  The other factors that play important role in the final drying / aging process are light and a constant environment.  Make sure there is no direct exposure to sunlight and you can maintain stability with temperature and humidity.

Pancetta Arrotolata will hang for 2 weeks and Pancetta Stesa should take approximately 5 – 7 days.  The goal is to have the pork belly become firm, yet still pliable.  If drying happens too fast and the pork belly begins to harden, it should be moved to the refrigerator.  The drying process is important as it enhances and intensifies the flavor profile, creates texture and provides shelf life.

For storage I like to divide into a few different size pieces, some will go to friends and family, a few pieces in the refrigerator and even a couple in the freezer.

Now that the drying stage is completed time to get in the kitchen and reap the rewards of your labor!  I’ll be back to complete this story in a couple weeks with an authentic Italian recipe and a few suggestions on uses of Pancetta.

Ciao, Grazie mille

Michael