Not that I want to brag, but I can only call this preparation by its name: it is pancetta, a delicacy that comes from Italian culinary tradition. Unlike our bacon, which can be smoked, boiled, or raw, pancetta is a marinated and aged bacon that is dried at low temperatures, between 10 and 12 degrees Celsius. The most suitable piece of pork for this process is the belly, which is interspersed with strips of meat. The quality of the meat depends greatly on the pig's life; the happier the pig, the more tender the bacon will be. Unfortunately, most pigs found in stores have not had a natural diet, so we will have to adjust the cooking times based on the meat's texture.
To start the preparation process, we cut the pieces of bacon and salt them with sea salt, adding brown sugar. Here, it is essential to observe the bacon's reaction; if it starts to release water immediately, it is a sign it comes from an unhappy pig. If, on the other hand, the bacon remains firm, it means it was a happy "Ghita." After salting and sugaring, we sprinkle the dried spices: pepper, coriander, and thyme, all freshly ground. We also add smoked chili, which we passed through the flame to enhance its flavor. We massage well, making sure to cover the entire surface of the meat.
The next step is to add freshly crushed garlic, as the flavors blend better this way. We then place the pieces of bacon in a spacious container on an inclined rack, so the juice drains effectively. It is important to empty the tray daily and turn the piece of meat on all sides. When we notice it no longer releases juice, it is time to take them out on a platter and smell them, meaning we check if we are missing any spices. If we feel the flavors are insufficient, we add what we deem necessary and massage again, ensuring each piece is well covered.
After this stage, we put a final layer of sweet or hot paprika and let the bacon dry for two weeks in a cool, dark place. Then, it is time to prepare a liter of white wine, which we will use to wash the bacon. After cleaning it, we cover the bacon with freshly ground black pepper. If the meat's texture is firmer, we can give it a few days of "betie" in wine, letting it absorb the flavors.
After this period, we hang the bacon to let it mature. I recommend leaving it for at least a week, but preferably a month or two, to allow the flavors to develop and meld. The best pancetta I have ever tasted was prepared at home, where I discovered that raw bacon can become a true culinary masterpiece. Its taste, deeply infused with spices, creamy texture, and the elegance with which it is placed on the plate are simply divine. Although I don't have the patience to let it mature that long, I continue to experiment with this recipe year after year, inventing new ways to enjoy it. I am grateful to those who taught me this recipe and to those who warmly welcome me on my culinary journeys.
To start the preparation process, we cut the pieces of bacon and salt them with sea salt, adding brown sugar. Here, it is essential to observe the bacon's reaction; if it starts to release water immediately, it is a sign it comes from an unhappy pig. If, on the other hand, the bacon remains firm, it means it was a happy "Ghita." After salting and sugaring, we sprinkle the dried spices: pepper, coriander, and thyme, all freshly ground. We also add smoked chili, which we passed through the flame to enhance its flavor. We massage well, making sure to cover the entire surface of the meat.
The next step is to add freshly crushed garlic, as the flavors blend better this way. We then place the pieces of bacon in a spacious container on an inclined rack, so the juice drains effectively. It is important to empty the tray daily and turn the piece of meat on all sides. When we notice it no longer releases juice, it is time to take them out on a platter and smell them, meaning we check if we are missing any spices. If we feel the flavors are insufficient, we add what we deem necessary and massage again, ensuring each piece is well covered.
After this stage, we put a final layer of sweet or hot paprika and let the bacon dry for two weeks in a cool, dark place. Then, it is time to prepare a liter of white wine, which we will use to wash the bacon. After cleaning it, we cover the bacon with freshly ground black pepper. If the meat's texture is firmer, we can give it a few days of "betie" in wine, letting it absorb the flavors.
After this period, we hang the bacon to let it mature. I recommend leaving it for at least a week, but preferably a month or two, to allow the flavors to develop and meld. The best pancetta I have ever tasted was prepared at home, where I discovered that raw bacon can become a true culinary masterpiece. Its taste, deeply infused with spices, creamy texture, and the elegance with which it is placed on the plate are simply divine. Although I don't have the patience to let it mature that long, I continue to experiment with this recipe year after year, inventing new ways to enjoy it. I am grateful to those who taught me this recipe and to those who warmly welcome me on my culinary journeys.
Ingredients
Raw bacon Sea salt Brown sugar Pepper Coriander Thyme Smoked paprika Garlic White wine