I have a question on making pancetta.
I had been curing 500 grms of pork belly to make pancetta for a couple of weeks.
Now, I have been drying the cured
pork belly in the fridge for several weeks.
It is 385grms now.
Do you think it is dry enough to eat it raw or do you think I still have to keep drying it?
Am I right?
Thank you in advance.