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  • Gin Pig Team

Gin Pig Pancetta

Easy pancetta with Gin Pig Berkshire pork belly, ideal for winter curing.

Prep time 20 minutes Total time  6 Weeks


  • 850g Gin Pig Pork Belly

  • 30g Salt - non iodised

  • 1Tbs Brown sugar

  • 2Tbs Black pepper, ground

  • 1Tbs Fennel seeds, ground

  • 1/2tsp Nutmeg, ground

  • 1tsp Garlic powder

  • 2tsp Chilli flakes

  • 1tsp Sweet paprika


  • Skin Gin Pig belly. (Keep skin and make crackle!)

  • Combine all dry ingredients.

  • Coat all sides of Gin Pig belly with mixed dry ingredients, coasting thickly.

  • Place in seasoned Gin Pig belly zip-lock bag, sealing and sucking out all air.

  • Place seasoned and bagged Gin Pig belly in fridge for two weeks.

  • After two weeks, rinse off seasoning in cold water and pat dry.

  • Roll Gin Pig belly tightly ensuring no air is trapped in middle of roll. Tie off to hold in place.

  • Roll outside of Gin Pig Belly in chilli flakes or preferred seasoning.

  • Net Gin Pig belly roll.

  • Hang in a cool, dry and airy place, away from sunlight, and let it dry for 6 weeks. The ideal conditions are somewhere around 15 degrees celsius with 60% humidity.

  • Watch for any white mould growth, wiping mould spots with vinegar. Discard pancetta if there is black mould growth.

  • After six weeks the Gin Pig Belly will be dry-cured and fully aged making pancetta. Slice and eat raw or cook thin slices the in a pan and enjoy with eggs on sourdough toast.

NOTE: Yarra Valley Berkshire Pork is naturally marbled giving added richness flavour to the pancetta. Berkshire pork fat melts at a lower cooking temperature and will require less time in the pan than bacon or other cured pork. Remove from pan when fat starts to become translucent and juicy.



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