Pancetta Part 3 - ready to use

When we left the pancetta last time I was having problems with the humidity. It was my hygrometer that was at fault and a new one has solved the problem! I got it off ebay. It's one for use in a terrarium so has an external sensor, this is great 'cos I don't have to open the fridge to see how things are going on!

The meat lost roughly 28% of it's weight in 18 days and, although I say it myself, it's turned out really well. This is the proper job - not the stuff you get at the supermarket, that's basically streaky bacon with an inflated price tag; that has under 10% weight loss. For eating raw I would have dried it even more.

I've sliced some of it thinly for wrapping around chicken etc, and done some in larger pieces for flavouring casseroles and the like.

Needless to say I forgot to take pictures, so this one of it in a vac-pac will have to do. It would, of course keep perfectly well in the piece in the fridge, I just find it easier to slice it all at once.

The finished pancetta

Pancetta is a brilliant way to start curing meat at home and could be made successfully in a domestic fridge. The results are certainly worth the effort.

Previous posts:
For the curing instructions please see - Pigs and Pancetta
For the drying instructions please see - Pancetta - Part 2

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