top of page
Search
  • 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


Ingredients

  • 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


Instructions

  • 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.


Enjoy.

Comments


Commenting has been turned off.
bottom of page