An Easy Pancetta Recipe

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  • 5-6 lb belly trimmed and squared
  • 6 cloves garlic, minced
  • 12 grams of pink salt
  • 50 grams kosher salt (Morton’s)
  • 26 grams light molasses, or light brown sugar
  • 50 grams black pepper, course ground in mortar
  • 8 grams juniper berries, crushed not pulverized.
  • 5 bay leaves, crumbled
  • 1 large whole nutmeg nut, shaved with microplane
  • 8 sprigs fresh thyme, leaves removed, stems discarded
  • 3 tbsp wild flower honey, smeared over whole belly before rub


  1. Mix together: garlic, pink salt, kosher salt, molasses, half of the black pepper, juniper, bay leaves, shaved nutmeg and thyme leaves.
  2. Smear honey over entire belly.
  3. Rub the salt and spice mixture over the entire belly.
  4. Place on a drying rack that’s set on top of a cooking sheet or pan in the refrigerator. Flip once a day every day or about 1 week or until the belly is stiff throughout. Drain off any liquid that appears, the pancetta should not sit in any liquid.
  5. Once it is ready, wash the rub off the belly, dry, rub with remaining black pepper, then roll very tightly (you could not do this tight enough).
  6. Hang until the aroma is right. You will know. About 2-3 weeks.
  7. After drying it can stay in the fridge for 3 weeks or frozen for up to 4 months.

This recipe is courtesy of Camas Davis, Portland Meat Collective: “this recipe was given to me by Levi Cole, who teaches a lot of the PMC’s classes. He received the recipe from Jon Taboada, chef/owner of Navarre, who in turn received it from Renatto, who in turn received it from his grandmother. Pancetta Via Renattos Grandmother. 1889-1995. Savoie Italy (Rest her Soul)”

Included with Food.Farmer.Earth in the Kitchen How to Butcher a Pig.

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