Right now, as we speak, four two-kilogram hunks of pancetta are hanging in my basement.
4 x 2KG = yummy!
“WTF?” you may ask. Well I’ll tell you WTF. Once you’ve had real, hand-made pancetta, you’ll never go back to that factory-made crap you think is so exotic. And here’s the secret: making your own pancetta isn’t even difficult.
No indeed. You only need two things: (a) a friend who’s a big fan of Michael Ruhlman’s book Charcuterie, and (b) a cool and dry place to hang the stumps of meat to let them dry and age (two weeks minimum). In this case, His Nibs buys the pork bellies and does the salting and rolling, and I do the tough part; letting it hang in my basement, which is rather perfect for the task.
When it has hung sufficiently, we divide the spoils. There will be much slicing and bagging (fortunately, it freezes very well), and then the blork.org pancetta festival will begin:
- Spaghetti alla carbonara
- Bucatini all’Amatricana
- Sautéed mushrooms with pancetta
- PLT sandwiches
- Butternut squash and pancetta risotto
- Arugula salad with balsamic vinegar and pancetta
- Pizza with porcini mushrooms and pancetta
Etc. etc. etc.
Perhaps there will be pictures.