Does somebody have any advise what to do if your pancetta has turned out way too salty. We cured it, left in the fridge for about 10 days, and placed it in an bamboo steamer under a window to air-dry it. When we dried it, we put on some more salt (our mistake). On the meat part salt chrystals were formed. When we tried it, it was overpoweringly salt. Anybody any ideas on how to rescue our pancetta?
Thanks in advance.