It's been more than 2 months since I started curing this piece of pork belly. I open it up to peep at this baby whenever my curiosity gets the better of me.
On 14 November, it looked like this at the start of this interesting culinary project that has captivated me since.
After 10 days
After about 25 days
Today, I opened it again after more than 60 days and find that I could possibly use it!
I cut some very small pieces remembering how salty and rubbery they tasted the last time I tried when it was not quite ready. Scattered them over my home-made pizza and the verdict?
|Does my pizza look sexy or what. Thanks to my friend Grace for a very simple recipe.|
Extremely salty but no longer as rubbery. The longer time I give it to allow for the curing process, the better the texture but it also means deep salt penetration. If salt is the key ingredient to cure the meat so that I don't die from eating contaminated raw meat, then how does one reduce the saltiness in the taste? Hmm.. need to find someone who has done this.
I can continue to use the pancetta as an ingredient for pasta and pizzas as the Italians do on a daily basis but I will have to rinse off the crazy salty on the next use.
Here's a picture of the pancetta done by the professionals which I bought in a Tuscany morning market. Doesn't it look absolutely gorgeous? I have yet to try it but will do so very very soon and let you know how it tastes.
Home-cured Pancetta Part I
Home-cured Pancetta Part II
Home-cured Pancetta Part III
What on earth is a Pancetta??