How to Make Pancetta

Introduction

• Welcome message and topic introduction
• Overview of types of pancetta:
  • Tesa (flat)
  • Rotolata (rolled)
  • Capota (compressed)

Process Overview

• Focus on making Pancetta Tesa (flat)
• Importance of having nice cuts for end product
• Note on leaving the skin on vs. off depending on type
• Traditional method passed down from ancestors

Ingredients and Equipment

• Ingredients:
  • Pork belly
  • Salt
  • Paprika (for color)
  • Black pepper
  • Chili pepper
  • Chili powder
• Equipment:
  • Pan
  • Parchment paper
  • Weight (for compression)

Initial Preparation

• Choose a good piece of pork belly
• Ensure balanced meat and fat ratio
• Salt Application:
  • Cover both sides generously
  • Salt helps in curing
• Add Black Pepper:
  • Acts as a preservative against mold
  • Ensure thorough coverage
• Add Paprika:
  • Provides color, minor flavor
• Add Chili Powder and Crushed Chilis (optional):
  • Adjust based on heat preference

Salting Phase

• Place seasoned pork belly in a pan with parchment paper
• Cover with another parchment paper
• Add weight
• Store in the fridge for 5-6 days
• Purpose: Extract moisture

Post-Salting Phase

• Outcome after 6 days: Fatty, tighter texture
• Rinse the pieces
• Wine Bath:
  • Use white or red wine
  • Acts as a preservative
  • Pat dry after bath

Final Preparation for Hanging

• Ensure pieces are thoroughly dried
• Make Holes for Hanging:
  • Use hooks from painting department (Lowe's/Home Depot)
• Re-coat with Black Pepper
  • Ensures flavor and preservation

Hanging Phase

• Hang for 3-6 weeks
• Suitable conditions: Cool, dry place (1-3°C/34-37°F)
• Fridge can be used with proper air circulation

Conclusion

• Summarize the simplicity of the process
• Mention of cost efficiency
• Suggest watching related video on making Rotolata (rolled pancetta)
• Thank viewers and sign off

Miscellaneous

• Brief mention of hunting
• Personal anecdote about hunting a deer by hand