Post by Derek on Jul 19th, 2026 at 4:57pm
Started a Pancetta Tesa which is a flat pancetta as opposed to a Pancetta Arrotolata which is the rolled one.
Pork belly was on special and the piece I got looked pretty good.
After taking the skin off and trimming I ended up with a piece going 1062 grams and using the equilibrium cure I used the following.
Ingredients
1062 grams pork belly
2.5% koscher salt - 30 grams
1.25% brown sugar - 13 grams
.25% #1 curing salt - 2.6 grams
For my aromatics I ground 2 teaspoons black peppercorns, 1 teaspoon juniper seeds and 2 bay leaves.
Rubbed all of that into it and vacuum sealed in the fridge and will stay there turning daily for 7 days.
After that I will remove from the bag and wash with water, pat completely dry and then wipe over with a white wine. I have chardonnay.
I plan on hanging this with hooks to air dry in the curing chamber. 30% weight loss should be ideal.
IMG_6330.jpeg (142 KB | 2
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IMG_6331.jpeg (189 KB | 1
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IMG_6332.jpeg (174 KB | 1
)
Pork belly was on special and the piece I got looked pretty good.
After taking the skin off and trimming I ended up with a piece going 1062 grams and using the equilibrium cure I used the following.
Ingredients
1062 grams pork belly
2.5% koscher salt - 30 grams
1.25% brown sugar - 13 grams
.25% #1 curing salt - 2.6 grams
For my aromatics I ground 2 teaspoons black peppercorns, 1 teaspoon juniper seeds and 2 bay leaves.
Rubbed all of that into it and vacuum sealed in the fridge and will stay there turning daily for 7 days.
After that I will remove from the bag and wash with water, pat completely dry and then wipe over with a white wine. I have chardonnay.
I plan on hanging this with hooks to air dry in the curing chamber. 30% weight loss should be ideal.
IMG_6330.jpeg (142 KB | 2
)
IMG_6331.jpeg (189 KB | 1
)
IMG_6332.jpeg (174 KB | 1
)
