How to Make Pancetta

Hi everybody and welcome to my channel. Today I'm going to teach you how to make pancetta and this is going to be the tessa which means flat. So this pancetta is going to end up being just flat like this, dry, cured. there's the other one which I've made in my other video which is called a rotolata and that one ends up looking like that and that's rolled up okay so when you roll it up it'll end up looking just like that when it's done And then the other one is capota, and that one is capata, which is flat and then weight on top. So you put as much weight as you can and you compress it so it's compressed. But the one we're going to do today is tesa, which is the flat one. You want to make sure that you're having a nice cut on all your ends, because the main part that when it is dry, it's going to be like this part. So you're going to be able to cut it. gonna cut it this way all right and thin usually you can cut them in pieces so about that far and that far when you're going to so you can make three out of this piece here okay I'm leaving the skin on this one a lot of people ask do we leave the skins on and that yes you do when you make it a rotolata no you take the skin off you could leave it on but I preferably not not to this is the old way that I'm going to teach you the way that my parents and my grandfather's and my grandfather my back in the old country they did it this way they never had all these measuring things that they could check how much humidity how much this much that it's very very simple all we're gonna do is we're gonna start with a beautiful piece of pork belly okay I've got a couple of them here today try to get them with you know when you do go there's a lot of them that will have too much fat on the on the outsides you want to get it just enough fat that you're gonna have the fat but you don't want too much or else it's gonna be all fat you want some meat in there also okay so the first thing that we're going to do you're going to need is you're going to need salt if you would like paprika for the color I give it paprika black pepper chili pepper and chili powder. Okay, very simple to do we're just going to throw it on we're going to put the mixtures on and once we do that then we're going to dry it we're going to let it not actually dry but we're going to let it sit in a pan for about six days so almost all the moisture seeps out and then once we do that then we will do the second process which is the three week drying period but for now Now what we'll do is we're just going to salt it very quickly. Simple, don't be cheap on the salt because you have to have a lot of salt on it. Okay, what we'll do is put it on the pan. that it's going to be sleeping on for five, six days. Okay? So we're going to salt that all, both sides, even with the skin. There's your skin there. Salt all and you want to make sure that you're getting enough salt on it, okay? And the salt is what's going to be doing our curing and it doesn't have to be special salt or any of that normal table salt works just fine. You don't need any curing salts. You want to make sure that you get your ends all done. Enough salt on them all. Spread it all nicely around like so. Okay. All right. Next you're going to put the black pepper Again, don't be cheap on the black pepper and remember the black pepper is Like a preservative that it will not make it Mold so it keeps mold away So if you always remember in any of the meats that you do if you're going to be doing drying Make sure that you put a lot of black pepper and that you surround it Okay, just coat it all And then you won't have any of the mold. A little bit of mold is okay. Like that. Make sure that you get it everywhere. Again, don't be cheap on it. Now, once we have all that accomplished, Next thing we're going to do is we're going to give it some color. Okay, so our color is going to be our paprika. It gives it a bit of flavor, but it also gives that nice, real nice color to it. We're going to throw that on here like that. See how that looks so pretty already? Look at that. Isn't that nice? So we'll flip it over. Do the same. And it's not spicy so you don't need to worry. Oh my god he's putting a lot of spice on there. Actually, wait till we get to the chili pepper. That's a different story. Okay, so get it all over nicely in there. So, okay. Once we're done that, then we're going to throw in our chili powder. Okay. Again, depending on how hot you want it, you could leave this out. You don't need to put the chili powder if you don't want it, okay? It's all depending on how hot you want it. We like it spicy, so we do it the Sicilian style. Right there. This here, flip it over, do the same on your outside of it. Your nice chili powder, okay? Try to get everything on there. Okay? And last but not least, we're going to put our chilis, our crushed chilis. Okay, so put that on it. So same thing here and it's pretty much the same procedure as I did with my first video on the on the pancetta rotolata. Remember go to the video you can check that one out that's that will give you a real nice pancetta too. And so it's pretty much the same procedure in the beginning as now we're going to take it and we're going to put another piece of parchment paper so you got one on top one in the bottom like that and then we're going to grab another piece to put like this and we're going to put weight on it and then we're going to put it in the fridge now and let it sit for about five six days you're going to notice that all the water will seep out of it that's exactly what we want to happen so put weight on it in the fridge for six days and then we'll come back and we'll show you the next okay so six days have passed let's look what we we got here. I've got one on top of the other to put weight and then I had weight on top of them. Had them in the fridge, let them sit for six days and look what we have here now. You can see how it's changed colour and it's now not solid but it's... A tight piece, see that? So very nice. So what I'm gonna do now, I'm gonna rinse it off Just a quick rinse and then we're gonna give it a wine bath. So I'll see you right after the rinse Okay, so now I've I've rinsed them off so We got that look to it. Okay, what I'm gonna do is I'm gonna put them both Inside the little bathtub here, a little plastic container. We've got two real nice beautiful pieces. See how that's changed color already? Isn't that nice? So what we're gonna do is you can use white wine or red, it doesn't matter. I'm just going to give it a bath now. And then we're going to wipe it down. Just pat dry them, okay? Just go over here, just gonna wet them down. And you can see how the meat has now toughened out, okay? It's almost like a rubbery compared to what it was. So we know that we have a real good... And another thing you'll notice when you do have it in your pans in the fridge, you'll notice that the first couple of days, a lot of water will leak out of them. That's normal. You don't need to drain the water because it will soak it right back in again, and it just dries out on its own. So that's pretty much that. Okay, so we've given it a nice wine bath and then what we're going to do, our next step is we're just going to pat dry them. Just going to like that. What does the wine do? The wine is another preservative like I said for like just like the black pepper look at that see how that's turned already okay so that's one here's the second I do a lot of hunting people ask do you hunt? Yep I also have a video out there of One time they were out hunting my buddies and caught a deer by hand. You got to check that video out it's pretty cool it's called how to catch a deer with your right with your hands. It's pretty cool but you can't unfortunately you cannot make capigol or any of that stuff with with deer meat it's just way too too lean okay so now what we're gonna do now that we have them both here nicely dried okay okay so the next thing we're going to do is we're going to make our hole for hanging okay so those are ready prepared for hanging so find your toughest spot that it's not going to let go so we're gonna Make a hole right about there and I use these hooks. These hooks are awesome whether you're gonna hang sausage or hang anything that you want to hang your prosciutto or your capicolo or your prosciutini, any of this stuff for you any of this stuff these are perfect and what they are is you go in the painting department in in Lowe's or Home Depot and You just go in there. There's I think a pack of five or six and they're for like four dollars through five dollars but they're strong and they're really really good for hanging I guess they use them for paint cans but they work great look at that okay so just make yourself a hole on each end on where you're gonna be hanging it okay So that's what you're going to be left with when you hang. So now, next thing we're going to do, we're just about there. It's very, very simple. Again, we're going to throw in all the black pepper. Pepper it right up. Okay, now the other pepper that we had, even if you wash it off, it still has seeped into the meat. So it's still going to be nice and spicy. Just do all like that, get that black pepper all on it, get it on the sides. Look at that, isn't that nice? Just gorgeous. Colors are ready there. you see how simple it is it's you know and just a small little piece you know probably about like that long of a piece would probably cost you about you know 15 20 bucks at the store so Both of these pieces, they cost me about $21 each. And, you know, you want to get a piece of pancetta like that, looking at hundreds and hundreds of dollars. All right, so then we'll put in a little bit of the chili pepper, finish it off with. And I usually just put it on the more on the inside than I do the outside skin. Okay so now we have it all ready and all we got to do is we're going to hang it for six weeks, three weeks, make sure that you've got it in a cool place, you could hang it in your fridge, but if you've got, like if it's still in the winter time, and you've got a cool garage, no colder than, you know, if it gets into minus under zero degrees Celsius, not good, you want to stay about one, two, three degrees above Celsius, above zero, and you'll be just perfect, okay, so you could put it in your fridge, if you're going to put it in your fridge, and it's hard to hang if you get yourself a screen a drip pad so the air can circulate through it okay and just put set that onto a mesh screen or or any of those rails and that and that's it just so it circulates and you could do it in your fridge all right I'm going to do it in my garage I hope you guys have enjoyed the video and and you can see how simple and easy it is to make the pancetta this is pancetta dessa please check out my other video on how to make la pancetta arrotolata which is the rolled one and that you'll see that up on the on the credits at the end okay so hope to see you guys again soon and thank you for coming and we'll see you on the next one Thanks That's my prosciutto there. My pancetta.

there's the other one which I've made in my other video which is called a rotolata and that one ends up looking like that and that's rolled up okay so when you roll it up it'll end up looking just like that when it's done And then the other one is capota, and that one is capata, which is flat and then weight on top. So you put as much weight as you can and you compress it so it's compressed. But the one we're going to do today is tesa, which is the flat one.

You want to make sure that you're having a nice cut on all your ends, because the main part that when it is dry, it's going to be like this part. So you're going to be able to cut it. gonna cut it this way all right and thin usually you can cut them in pieces so about that far and that far when you're going to so you can make three out of this piece here okay I'm leaving the skin on this one a lot of people ask do we leave the skins on and that yes you do when you make it a rotolata no you take the skin off you could leave it on but I preferably not not to this is the old way that I'm going to teach you the way that my parents and my grandfather's and my grandfather my back in the old country they did it this way they never had all these measuring things that they could check how much humidity how much this much that it's very very simple all we're gonna do is we're gonna start with a beautiful piece of pork belly okay I've got a couple of them here today try to get them with you know when you do go there's a lot of them that will have too much fat on the on the outsides you want to get it just enough fat that you're gonna have the fat but you don't want too much or else it's gonna be all fat you want some meat in there also okay so the first thing that we're going to do you're going to need is you're going to need salt if you would like paprika for the color I give it paprika black pepper chili pepper and chili powder. Okay, very simple to do we're just going to throw it on we're going to put the mixtures on and once we do that then we're going to dry it we're going to let it not actually dry but we're going to let it sit in a pan for about six days so almost all the moisture seeps out and then once we do that then we will do the second process which is the three week drying period but for now Now what we'll do is we're just going to salt it very quickly.

Simple, don't be cheap on the salt because you have to have a lot of salt on it. Okay, what we'll do is put it on the pan. that it's going to be sleeping on for five, six days.

Okay? So we're going to salt that all, both sides, even with the skin. There's your skin there.

Salt all and you want to make sure that you're getting enough salt on it, okay? And the salt is what's going to be doing our curing and it doesn't have to be special salt or any of that normal table salt works just fine. You don't need any curing salts. You want to make sure that you get your ends all done. Enough salt on them all.

Spread it all nicely around like so. Okay. All right. Next you're going to put the black pepper Again, don't be cheap on the black pepper and remember the black pepper is Like a preservative that it will not make it Mold so it keeps mold away So if you always remember in any of the meats that you do if you're going to be doing drying Make sure that you put a lot of black pepper and that you surround it Okay, just coat it all And then you won't have any of the mold. A little bit of mold is okay.

Like that. Make sure that you get it everywhere. Again, don't be cheap on it. Now, once we have all that accomplished, Next thing we're going to do is we're going to give it some color. Okay, so our color is going to be our paprika.

It gives it a bit of flavor, but it also gives that nice, real nice color to it. We're going to throw that on here like that. See how that looks so pretty already?

Look at that. Isn't that nice? So we'll flip it over.

Do the same. And it's not spicy so you don't need to worry. Oh my god he's putting a lot of spice on there. Actually, wait till we get to the chili pepper.

That's a different story. Okay, so get it all over nicely in there. So, okay.

Once we're done that, then we're going to throw in our chili powder. Okay. Again, depending on how hot you want it, you could leave this out. You don't need to put the chili powder if you don't want it, okay?

It's all depending on how hot you want it. We like it spicy, so we do it the Sicilian style. Right there.

This here, flip it over, do the same on your outside of it. Your nice chili powder, okay? Try to get everything on there. Okay? And last but not least, we're going to put our chilis, our crushed chilis.

Okay, so put that on it. So same thing here and it's pretty much the same procedure as I did with my first video on the on the pancetta rotolata. Remember go to the video you can check that one out that's that will give you a real nice pancetta too. And so it's pretty much the same procedure in the beginning as now we're going to take it and we're going to put another piece of parchment paper so you got one on top one in the bottom like that and then we're going to grab another piece to put like this and we're going to put weight on it and then we're going to put it in the fridge now and let it sit for about five six days you're going to notice that all the water will seep out of it that's exactly what we want to happen so put weight on it in the fridge for six days and then we'll come back and we'll show you the next okay so six days have passed let's look what we we got here. I've got one on top of the other to put weight and then I had weight on top of them.

Had them in the fridge, let them sit for six days and look what we have here now. You can see how it's changed colour and it's now not solid but it's... A tight piece, see that? So very nice.

So what I'm gonna do now, I'm gonna rinse it off Just a quick rinse and then we're gonna give it a wine bath. So I'll see you right after the rinse Okay, so now I've I've rinsed them off so We got that look to it. Okay, what I'm gonna do is I'm gonna put them both Inside the little bathtub here, a little plastic container.

We've got two real nice beautiful pieces. See how that's changed color already? Isn't that nice?

So what we're gonna do is you can use white wine or red, it doesn't matter. I'm just going to give it a bath now. And then we're going to wipe it down. Just pat dry them, okay? Just go over here, just gonna wet them down.

And you can see how the meat has now toughened out, okay? It's almost like a rubbery compared to what it was. So we know that we have a real good... And another thing you'll notice when you do have it in your pans in the fridge, you'll notice that the first couple of days, a lot of water will leak out of them.

That's normal. You don't need to drain the water because it will soak it right back in again, and it just dries out on its own. So that's pretty much that.

Okay, so we've given it a nice wine bath and then what we're going to do, our next step is we're just going to pat dry them. Just going to like that. What does the wine do? The wine is another preservative like I said for like just like the black pepper look at that see how that's turned already okay so that's one here's the second I do a lot of hunting people ask do you hunt? Yep I also have a video out there of One time they were out hunting my buddies and caught a deer by hand.

You got to check that video out it's pretty cool it's called how to catch a deer with your right with your hands. It's pretty cool but you can't unfortunately you cannot make capigol or any of that stuff with with deer meat it's just way too too lean okay so now what we're gonna do now that we have them both here nicely dried okay okay so the next thing we're going to do is we're going to make our hole for hanging okay so those are ready prepared for hanging so find your toughest spot that it's not going to let go so we're gonna Make a hole right about there and I use these hooks. These hooks are awesome whether you're gonna hang sausage or hang anything that you want to hang your prosciutto or your capicolo or your prosciutini, any of this stuff for you any of this stuff these are perfect and what they are is you go in the painting department in in Lowe's or Home Depot and You just go in there. There's I think a pack of five or six and they're for like four dollars through five dollars but they're strong and they're really really good for hanging I guess they use them for paint cans but they work great look at that okay so just make yourself a hole on each end on where you're gonna be hanging it okay So that's what you're going to be left with when you hang.

So now, next thing we're going to do, we're just about there. It's very, very simple. Again, we're going to throw in all the black pepper.

Pepper it right up. Okay, now the other pepper that we had, even if you wash it off, it still has seeped into the meat. So it's still going to be nice and spicy.

Just do all like that, get that black pepper all on it, get it on the sides. Look at that, isn't that nice? Just gorgeous.

Colors are ready there. you see how simple it is it's you know and just a small little piece you know probably about like that long of a piece would probably cost you about you know 15 20 bucks at the store so Both of these pieces, they cost me about $21 each. And, you know, you want to get a piece of pancetta like that, looking at hundreds and hundreds of dollars.

All right, so then we'll put in a little bit of the chili pepper, finish it off with. And I usually just put it on the more on the inside than I do the outside skin. Okay so now we have it all ready and all we got to do is we're going to hang it for six weeks, three weeks, make sure that you've got it in a cool place, you could hang it in your fridge, but if you've got, like if it's still in the winter time, and you've got a cool garage, no colder than, you know, if it gets into minus under zero degrees Celsius, not good, you want to stay about one, two, three degrees above Celsius, above zero, and you'll be just perfect, okay, so you could put it in your fridge, if you're going to put it in your fridge, and it's hard to hang if you get yourself a screen a drip pad so the air can circulate through it okay and just put set that onto a mesh screen or or any of those rails and that and that's it just so it circulates and you could do it in your fridge all right I'm going to do it in my garage I hope you guys have enjoyed the video and and you can see how simple and easy it is to make the pancetta this is pancetta dessa please check out my other video on how to make la pancetta arrotolata which is the rolled one and that you'll see that up on the on the credits at the end okay so hope to see you guys again soon and thank you for coming and we'll see you on the next one Thanks That's my prosciutto there. My pancetta.

Transcript for:How to Make Pancetta

Transcript for:
How to Make Pancetta