Anyone ever made Pancetta?

  • 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?

    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


  • The Picnic is still to frozen to bone, but I was able to get it skinned.


    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


  • Boned. I also have it trimmed, Moo Glued & vac sealed for 24 hours, sorry forgot photos of that! The small pieces were put back into the main section and hopefully will bond and it will roll up nicely!


    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


  • Lamb prosciutto, there is a thread about it on here somewhere, it was in the very early days of the forum.



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  • I have the 1st phase of the cure on. It is a 4 day process. The meat glue worked pretty well. Thursday will be the 2nd round of cure and 37° for another 4 days. Then it is to hang and air dry at 55° and 50% RH for 3 days. It is then supposed to be put in two 5 inch fibrous casings, which I am not going to do. I am just going to truss. It then Air Dry's for 20 days at 55° and is supposed to be ready to use. Hope it is a valid recipe.

    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


  • Im interested in this MOO GLUE....


    Never heard of it before... I had to throw away a fair chunk of prosciutto off one of my deboned legs recently it had gone bad in the cracks where the bone was removed.

    Im wondering if I try this stuff to hold the meat together to stop the rot????

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  • side track I know, but years ago i made prosciutto. It got to the sweat stage so i judiciously hung out in my garage, right out in the middle where it would be safe. My son's stag hound must have grabbed a slide rule and paper to work it out, but jumped on the chest freezer, from there to a fridge and finally a perfectly timed and judged leap of faith into nothingness, grabbing the prosciutto and dragging it to the ground.

    When i found the partly devoured meat i couldn't believe she would or could do it, i laughed, i cried, i became so scarred i haven't been able to make another attempt.

  • I do not know for certain, but I doubt it. I do not think it will work on fat or bone, only meat on meat. I was not that happy with the way this came out but better then nothing, Will have some pictures tomorrow and I will show what I mean.


    Im interested in this MOO GLUE....


    Never heard of it before... I had to throw away a fair chunk of prosciutto off one of my deboned legs recently it had gone bad in the cracks where the bone was removed.

    Im wondering if I try this stuff to hold the meat together to stop the rot????

    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


  • This is after 2 days of vac seal and Meat Glue & then 4 days of curing spices. The remaining curing rub is now applied and it is back in the fridge at 37° for 4 more days. I have never seen a spice/cure turn pork that color.


    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


  • This is after 4 more days of curing, a rinse and 3 days of air drying.


    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


  • The lowest I can get the fridge is 46°, so I am 9° lower then the recipe calls for. Such is life when you don't have the proper equipment. Thought I would see what the weight was (2.73kg). I will now hang for 20 days and is supposed to be done by then. I do these things, and then I realize, if I ever have had Pancetta, it was so long ago I don't remember, so I have no idea what it should taste like. Hopefully, worst case scenario, it will be like very meaty Belly bacon! Will see how much it weights in 20 days,


    Again, please take note of how Professionally the Trussing looks! It's like something out of a Food Magazine!


    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


  • It is to finish curing on the 30th, but I was curious how it would taste and cook now. Having no memory of every eating Pancetta, I have no idea if it is accurate on taste. It is not bad, not quite as good a Belly Bacon, but at a dollar a pound, will go well in the Hoppin' John I am making this Friday!


    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


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