Old Joe's Profile
I made my first Pancetta and followed the recipe exactly. It turned out great with only a little white and a little green mold on ends, edge, and a couple spots inside. I trimmed this off and re-rolled.
I would like to pass on a couple of tips. You can order curing salt on the net. I paid $5 for two pounds (life time supply). I hung mine in a small wine vault I bought on Craig’s list for $75 dollars; it stays at 57 degrees and medium humidity, (nice to keep my Pancetta and Pinot close at hand). I cut it into ½ pound slices and vacuum sealed it before freezing. I think my one mistake was not rolling it tight enough.
I am looking forward to pancetta in lentils.