There is often some confusion about the difference between pancetta and bacon. While both pancetta and bacon are made from the same cut of pork (pork belly), the methods of making each are different. In fact, pancetta is much easier to make and can be made at home with very little effort. This is because while bacon is cured and cold smoked before it reaches you in a packet, pancetta is simply cured, but for longer.
Bacon is often substituted for pancetta in Italian recipes outside of Italy, but to me the flavour profile and texture of pancetta is quite different. Pancetta is often cured with spices and herbs that elevate and add extra flavour and a complexity to the pork, while bacon has a simple curing mix and then a smokiness that comes from its final cold-smoke.
Pancetta is much more commonly available in supermarkets these days, so there is no need to substitute bacon for the real thing, but if you want to elevate your pancetta dishes that much further, then why not try curing your own homemade pancetta. All you need are herbs, spices, salt and a vac seal bag.
Pork belly is a wonderful cut of meat. While it’s not very heathy with all of that delicious fat, it is incredibly flavourful and should definitely be enjoyed with reckless abandon. I love to order it when I am out, but try not too cook it too often at home for fear of having it slip into my regular diet. My friends at Murray Valley Pork sent me a great piece of pork belly a little while ago and so I used it to make both homemade pancetta, and this Twice Cooked Caramelised Pork Belly.
The homemade pancetta process begins with a salt cure. For mine I used salt juniper berry, coriander seeds, fennel seeds and pink peppercorns. After trimming the excess fat from the pork belly, you simply rub the mix all over, vac seal it and leave it in your fridge for 7 days, turning the bag over every day. After the 7 day mark, the pork will have released juices from the cure and you simply cut open the bag and wash the salt cure off under cold water.
After that, you prepare a second cure without salt (I used black peppercorns, more juniper berry, bay leaves and chilli flakes). You pat that all over the pork and place it on a metal stand (this allows air to circulate around the meat so it can cure evenly) and place it at the back of your fridge and leave it for 3 weeks. That’s it…Really! Patience is all you need really.
Then it is just a matter of finding your favourite pancetta recipe and using your own special homemade pancetta. It will taste all the more special if you made it yourself.
To help with some ideas for how best to use your homemade pancetta, why not try these great dishes:
- Chew Town’s Spaghetti alla Carbonara – just replace the guanciale with pancetta.
- Lucio Galletto’s Baked Quail wrapped in pancetta
- Scallops with Pancetta
- Herbed Pea and Pancetta Risotto
- Frisee Salad with Roasted Figs and Pancetta Croutons
- Polpettone Wrapped in Pancetta
Homemade Pancetta
Ingredients
Salt Cure
- 500g pork pelly
- 15g sea salt
- 1 teaspoon juniper berries
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon pink peppercorns
Spice Cure
- 2 tablespoon black peppercorns
- 1 tablespoon juniper berries
- 3 dried bay leaves
- 1 teaspoon dried chilli flakes
Directions
Begin by removing excess fat from the top of the pork belly. Pat the pork belly completely dry with paper towel and set aside.
To make the salt cure, grind together juniper berries, coriander and fennel seeds and pink peppercorns in a spice grinder until roughly ground. Combine with the sea salt and rub the cure evenly on all sides of the pork belly, using the whole cure. Place in a vac seal bag and seal with your machine to remove all the air. Place the bag in the refrigerator for 7 days, making sure that the turn the bag over once a day.
After 7 days, wash the salt cure off the pork completely under cold water and then pat the pork dry. You then prepare the spice cure combining the ingredients in a spice grinder and grinding to a rough powder. Pat all over the pork and then place the pork on a small wire rack ensuring air can circulate around the pork. Place the rack at the back of your refrigerator and leave it for three weeks. You want it to be at the back because you want to put it in a spot that has the most consistent temperature and won't be too affected by you opening and closing the fridge door.
After three weeks, the pancetta is ready. You can slice it or cut it into cubes and use it in to cook your favourite recipe.
Chew Town was not paid to develop this recipe, but was gifted the Pork from Murray Valley Pork with thanks. Visit here for a list of Murray Valley Pork butchers. To read Chew Town’s disclosure policy please visit the About page.
I never even considered making pancetta at home! I’m having a tough time tracking down pork belly locally, but when I do, I’m totally giving this a try. It looks amazing!
It’s great to do and its about the easiest type of Italian meat curing you can do. I’m not game enough to string up a leg of prosciutto in my garage for a year! haha
That pancetta looks beautiful Amanda!!!
Thanks Raff!
This looks delicious. I haven’t made my own so I definitely need to try your recipe.
Thanks Brandi, it’s nice to be able to experiment with the spices to create unique flavours of pancetta.
It never would have crossed my mind that making pancetta at home was remotely possible. Thanks for the insight and the amazing recipe
It is possible Lucy! And really quite simple. Thanks for the lovely words.
Ha! Ha! I love it!!! Eat pork belly with reckless abandon. . .if only our waistlines would allow that. Loving this recipe for homemade pancetta. I definitely would feel like a bonafide chef whipping up one or two of these beauties (and I would make sure everyone knew that I made them and they weren’t purchased. wink! wink!) P.S. Thanks for the explanation on the difference between pancetta and bacon.
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I wish I could eat pork belly every day, sadly, my body would hate me for it! It did feel quite cheffy making it… however, then you realise how easy it is!!
Yumiiii! Thank you so much for receipt. Having child like vivid memories growing up in Europe and November- end of Autumn in villages would have all this preparations inc Easter ham and sausages to be smoked. They were good, happy times! Winter was- minus 20and Xmas would be around fire. Loved that so much….!
How beautifully streaky is that pancetta. I am pretty sure I wouldn’t be able to stop myself slice pieces off continually to eat.
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These look absolutely amazing!! Thanks for sharing such a delicious recipe!!
Wellcome back. Hope littleones is GROWING fast THEY always do. YUMI Food , thank YOU.
I can’t wait to make it ,how long can you keep it in the fridge please,before it goes off.
Hi,great recipe how long will it keep please, regards frank
Can I wrap it in cheese cloth, just to ensure that it doesn’t “contaminate” from something in the fridge. Tnx for the recipe and keep up the good work 🙂
Wow! recipe. looking so delicious. Thanks for sharing this recipe.