What a delight to be eating our own delicious pancetta! The mystery has left the process - it is actually very straight forward:
-a nice piece of pork belly rubbed over with salt, sugar and spices
-check that it's still covered with the mix every day or so, and turn once or twice
-wash off after a week, by which time the meat should be firm, almost leathery
-pat dry, and hang somewhere cool and airy. A shed seems to do fine at this time of year.
-after a month cut a thin slice to enjoy immediately in the raw, then cut little cubes to fry up at the start of almost any dish - a pasta sauce, casserole, soup, stew etc.
-keep in the fridge for as long as it lasts...
This is such a simple and satisfying thing to do, and could once again be common knowledge. Your meat is not only cured such that it will keep without freezing, but has also become intensely delicious, such that a very little goes a long way. Give it a go!
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