I am going to try and make Pancetta. I am going to use boned Picnic shoulder instead of the traditional Pork Belly. I found two 8lbs. picnics at Food Lion for $1.03/lb. so at least it will only be an $8 experiment if I fail. I will try and trim meat so that it is uniform for rolling. I am debating using the Transglutaminase or Meat Glue for that. Thought it might make for an interesting roll. Now to figure out which of the 18,431 Italian variations to pick?
If anyone has cured one for Pancetta, using either Belly or shoulder and found it to have wonderful flavor, please share your finding! I am off to skin and bone the Picnic?