Pancetta de Thurlaston

Doh! I left the pancetta to dry far more than I'd intended. It doesn't need to dry nearly as much when it's for cooking as it does for eating uncooked.

It was left until it had lost 35% of its starting weight. 20 - 25% would have been plenty. Oh well, never mind. The taste'll be all the better for it.

This was made to the previous Pancetta di Thurlaston recipe except that I had no juniper to hand.

I've sliced some of it thinly for wrapping things like chicken breasts, other pieces have been cut into chunks for putting into casseroles and bean dishes. I'll write more about these in due course.