this piece of pork belly was very thin. I searched all over for a thick piece but could not find one so I settled for a thinner one. I cut it into 4 equal pieces and used your recipe. OH MY WORD! It's done and it's the BEST pancetta I have ever eaten! Thank you so much once again! It melts in your mouth and then I "fried" some thick fatty pieces! HEAVEN! Gonna make a ragu using it. Just an old Polish lady making some of the BEST Italian foods!
This was right up there with Gina the Italian grandma. It was also good to see such wholesome and heart warming attention from the young generation here for making exceptional quality food at home. 🙂 You can tell he's going to be dining well for life with this kind of foundation. XX
Bravo Mastro.Ora son' passate 9 settimane dal primo passo.Ho fatto, assaggiato e confermato.Un capolavoro veramente.Un sapporo incredibile. Ti voglio tanto bene.
Great explanation as to how to make it! I love seeing your little helper in the kitchen. We must teach children how to pass on these cooking traditions. 🇮🇹
Thank you for this video. So nice to see you educating your grandson in the preparation of your food. So much knowledge is lost because people don't share or don't teach their children. ❤❤❤❤. He is adorable
I was thinking about trying to make my own Pancetta because it is expnsive, I came across this gem on RUclips. Thank you so much for the perfect example of part of an Italian family making Pancetta. Just the best, I love it.👍👍
I Love the passion and the child getting involved! I laughed when he said “For 3 months…it’s hard to block the fridge…but you can do it, it’s worth it” haha, I agree, only us cured meat makers would understand!
Regards from Vietnam, first step done week freeze, washed with beer, 48 hours hanging kitchen about 27 degrees hope this is not to hot. Piece 1.8 KG I use for step one and now step 2, 3 gram pink salt @ your recipe. Can’t wait in 2 months the result. Thank you.
@@CookingwithanItalian Thanks I use sea salt just a few gram of pink salt I mixed in. I will reduce the time to 24/28 hours, then hang it in the refrigerator. Thanks again
I usually only use salt b. pepper, chili flakes, brown sugar, and nutmeg. and old italian lady told me about how to cheat the curing process by out in the oven at the low temperature, it makes the curing faster
Looks great! I am making some now in diferent variations. One with pepper, one with smoked paprika and one without spice. Tell me please did you notice any "fridge smell" in pancetta after leaving it for 2 months in the fridge? Mine is in the fridge for 2 weeks now and it kinda has that distinctive fridge smell but no bad smell like rotten or mold.
Bravo!!!! This will be my next recipe of yours that I make! I have made the soppressata 2x, the first try without the pepper sauce, the second one WITH! OMG it is 10x better with the red pepper sauce. When you make the pancetta how do you store it after it is cured? The 2 of us would not eat that up fast. thank you so much for your knowledge! Love your grandson!
People think I'm crazy because, it takes me 4 years to breed the pig I use for my curing. I have 12 acres in total that I use for pecans, walnuts, and hazelnut that are used for my pigs in the winter months. My feeding process is a little vigorous for a lot of people. But, the love the end results.
He doesn’t and I think that’s traditional but I’ve seen recipes that use 0.25 percent cure #1 (pink salt, Prague cure etc. ) by weight of meat. That’s what I do and it’s definitely safer. That’s for pancetta that will be cooked. Use cure #2 if you’ll roll it and eat it raw. He ate his uncured and raw but I guess he knows what he’s doing.
@@earlystrings1 He's air curing it. The difference in risk between proper air curing with and without Prague powder is not significant as the conditions for bacterial growth are vastly limited by the drying process and there is no anaerobic environment for botulism. It's wet curing where the risk of botulism is cancelled out significantly by Prague powder. At the same time, Prague powder will impart a taste of it's own when used.
We made this, but during the process we found our nutmeg was rancid. Is it ok to them put your beer washed fermented pork in the fridge till the next day to finish the recipe and then do the second cure?
It can happen yeah, it’s the temperature of the fridge, it should have cured well so not much liquid inside. I recommend every 15days to rotate it 180degrees. Let us know how it goes! Thank you 😊
Also you can weigh the meat beforehand and when its lost at least 30% of its weight its done. But once you do it a few times you can just feel when its done
Bravo, avevi detto 2 mesi poi invece l'hai Tenuta 3 mesi cosa ti ha fatto attendere un altro mese Ossia come lo capisci che necessita di piu tempo? Grazie e complimenti
Ciao lo tenuta 3 mesi perché mi piace molto staggionata,. Generalmente dapo 30/40 giorni i salumi sono commestibili. È stata solo una questione di gusto. Ciaoooo
HAHAHA...🤣, ricetta meravigliosa e pancetta stagionata, ma la pelle è dura come la suola di una scarpa,...proverò a farla senza questa pelle, ok? Buon anno 2024, ciao!!! 😋👍🇧🇷
I do like it and I use it often but overdosing spices with strong flavor ruins your food. Nutmeg is very strong spice and I heard that it is poisonous. I'm not blaming you, I left that coment for people who want to try that recipe, start with smal amount of nutmeg. Nutmeg works every good with fennel.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
this piece of pork belly was very thin. I searched all over for a thick piece but could not find one so I settled for a thinner one. I cut it into 4 equal pieces and used your recipe. OH MY WORD! It's done and it's the BEST pancetta I have ever eaten! Thank you so much once again! It melts in your mouth and then I "fried" some thick fatty pieces! HEAVEN! Gonna make a ragu using it. Just an old Polish lady making some of the BEST Italian foods!
I am very happy for you, and thank you for try my pancetta. 😁😁😁😁
This was right up there with Gina the Italian grandma.
It was also good to see such wholesome and heart warming attention from the young generation here for making exceptional quality food at home. 🙂
You can tell he's going to be dining well for life with this kind of foundation. XX
Thank you very much for the lovely comment.. 👋👋👋
Bravo Mastro.Ora son' passate 9 settimane dal primo passo.Ho fatto, assaggiato e confermato.Un capolavoro veramente.Un sapporo incredibile. Ti voglio tanto bene.
I am very happy you like it. Grazie mille ciaooo
Great explanation as to how to make it! I love seeing your little helper in the kitchen. We must teach children how to pass on these cooking traditions. 🇮🇹
Thank you very much. Ciaoooo 👋👋🇮🇹🇮🇹🇮🇹
Thank you for this video. So nice to see you educating your grandson in the preparation of your food. So much knowledge is lost because people don't share or don't teach their children. ❤❤❤❤. He is adorable
Thank you for the lovely comment. Ciaooo
Now that's a knife. Off to give it a try. Thx. Your little helper...awesome kid. Love panchetta.
Thank you very much.. 😁😁😁
im uk resident. i love this video,thankyou and your son
Cibo splendido, anima splendida. Grazie!
Ciao grazie mille 👋👋👋👋😁😁
I was thinking about trying to make my own Pancetta because it is expnsive, I came across this gem on RUclips. Thank you so much for the perfect example of part of an Italian family making Pancetta.
Just the best, I love it.👍👍
Thank you very much for the lovely comment. Try it and let me know if you need any help. Ciaoooo 😁😁
I love that little man helping you
Thanks.
Only a real Italian man will hang a raw piece of pig from a hook in his fridge! Love this! 🤠 Starting my kitchen Pancetta journey tmrw!
Thank you very much 😁😁😁
So much looking forward to making this pancetta. Starting next week! It's going to be a pancetta tesa affumicata made from Mangalica-porkbelly.
Well done, Mangalica is very good. Let me know ciao 👍👍
I Love the passion and the child getting involved! I laughed when he said “For 3 months…it’s hard to block the fridge…but you can do it, it’s worth it” haha, I agree, only us cured meat makers would understand!
Thank you very much for the lovely comment. Ciaoooo
I live in New England, so I just hang mine in my unheated garage, it stays about 40deg all winter and gets good air movement.
Brian just called me. He said he doesn't want the panccetta. He said I can have it insted!
Grazie. Video magnifico
Grazie a te. 😁😁😁
Very spectacular💕🍀👍
Thank you very much 😊 ☺️ 👋👋👋
i just discovered this channel and i love all the videos! please q
Like this recipe. Hello from Czech Republic 🇨🇿
Thanks a lot. Ciao
i just discovered your channel and i love your videos! please keep posting!
Thank you very much for the lovely comment. Ciaoooo 😁😁👋👋
Regards from Vietnam, first step done week freeze, washed with beer, 48 hours hanging kitchen about 27 degrees hope this is not to hot. Piece 1.8 KG I use for step one and now step 2, 3 gram pink salt @ your recipe. Can’t wait in 2 months the result. Thank you.
If is to hot, do 24/28 h. Let me know when is ready. 👋👋👋
Sea salt is better.
@@CookingwithanItalian Thanks I use sea salt just a few gram of pink salt I mixed in. I will reduce the time to 24/28 hours, then hang it in the refrigerator. Thanks again
I mean not Himalaya pink colored salt but curing salt I have used a few gram to be more safe.
Wow perfeckt I will trie to do all of yours masterpeach.
Thank you very much. Try it and let me know. Ciaoooo 😁😁
@@CookingwithanItalian Yeas absoultly
I usually only use salt b. pepper, chili flakes, brown sugar, and nutmeg. and old italian lady told me about how to cheat the curing process by out in the oven at the low temperature, it makes the curing faster
Looks great! I am making some now in diferent variations. One with pepper, one with smoked paprika and one without spice. Tell me please did you notice any "fridge smell" in pancetta after leaving it for 2 months in the fridge? Mine is in the fridge for 2 weeks now and it kinda has that distinctive fridge smell but no bad smell like rotten or mold.
Don't worry, that is the normal smell.
Bravo!!!! This will be my next recipe of yours that I make! I have made the soppressata 2x, the first try without the pepper sauce, the second one WITH! OMG it is 10x better with the red pepper sauce. When you make the pancetta how do you store it after it is cured? The 2 of us would not eat that up fast. thank you so much for your knowledge! Love your grandson!
Thank you very much for the nice comment. I'm happy you whon try pancetta, put it in the fridge at least 3 months. 👋👋
@@CookingwithanItalian I just put it in! The aroma is sorprendente!!
Pancetta is so simple
Simple and very good, ciaooo
Pivo! 🇭🇷 Sretan Božić!
😁😁
Piwo my little friend is from Poland? ❤
Slovakia 👋👋👋
Bravissimo.
Grazie mille. Ciaoooo.
My dream is my maybe my kids enjoy charcuterie with me and help me like this kid! Congrats!
Grazie mille. Ciao
I hope they gonna help you one day.
I really enjoyed that . thanks for sharing it!
Thank you very much. 👋👋
Wow che delizia!!
Grazie mille. Ciao Claudio ti mando un bacione. 😘
Very informative and very well done video, thank you. I do wonder, however, how much original weight should it lose.
Thank you very much for the lovely comment. 😁
Ciao Piero 😉 un saluto dall'Italia 🥰..... Mi ha pagato di te il mio amico Brian👍👍👍
Ciao è un piacere sapere che Brian ti ha parlato di me. Ti mando un saluto e. Ti saluto Brian quando lo vedo. Ciaoooo
Bel video ragazzi 💪❤️🇮🇹
Grazie mille, ciaooo 🇮🇹🇮🇹🇮🇹♥️
People think I'm crazy because, it takes me 4 years to breed the pig I use for my curing. I have 12 acres in total that I use for pecans, walnuts, and hazelnut that are used for my pigs in the winter months. My feeding process is a little vigorous for a lot of people. But, the love the end results.
I think you do very good job with your pigs. Well done. 👋👋
yum
Marco Pierre White bought a farm due to its acorn groves the swine roamed n fed in....
Ooh that pig is gonna taste good!
Grande zio
Un abbraccio
Ciao Ale ti mando un abbraccio forte forte. Ciao
‼Super
👍😉😀
Thank you very much, ciaooo 😁😁😁
Great recipe, looks lovely. Had to smile at your son , he's a little you for sure 😂
Thank you. 👋
Great authentic recipe, how long can you keep once the curing process is complete?
In the fridge at least 3/4 month. 👋👋
Is the spice blend for 5 lbs of belly or does it matter?
That belly is 1.5 kg
@@CookingwithanItalian thanks for the update
How long will will it last once it’s ready?
In the fridge, you can keep 3/4 month easy. 👋👋
Tutto fatto con sale di mare o sale normale? Grazie
Solo sale Marino. Ciao 👋👋😁😁
Just a question You don't use any "cure" For your meats ?
Natural Sea Salt is the cure.
No saltpeter?
He doesn’t and I think that’s traditional but I’ve seen recipes that use 0.25 percent cure #1 (pink salt, Prague cure etc. ) by weight of meat. That’s what I do and it’s definitely safer. That’s for pancetta that will be cooked. Use cure #2 if you’ll roll it and eat it raw. He ate his uncured and raw but I guess he knows what he’s doing.
@@earlystrings1 He's air curing it. The difference in risk between proper air curing with and without Prague powder is not significant as the conditions for bacterial growth are vastly limited by the drying process and there is no anaerobic environment for botulism. It's wet curing where the risk of botulism is cancelled out significantly by Prague powder. At the same time, Prague powder will impart a taste of it's own when used.
We cannot get belly with skin. Only can buy it without skin. Can this still be done?
Hi Lor Vin, Yes! Absolutely you can, give it a go 👍
Oh it can't be cured outside the fridge?
Try it, and let me know. Is a very old fashion way.
We made this, but during the process we found our nutmeg was rancid. Is it ok to them put your beer washed fermented pork in the fridge till the next day to finish the recipe and then do the second cure?
The fermentation need 22° to 26° the temperature.
Yes should be okay 👍
I’m have followed your recipe and have the pork belly in the fridge but no juices are coming out and it’s been 3 days already, is this normal?
It can happen yeah, it’s the temperature of the fridge, it should have cured well so not much liquid inside. I recommend every 15days to rotate it 180degrees. Let us know how it goes! Thank you 😊
I made this and left in the fridge for 60 days but it came out very hard. Any idea whwre i went wrong?
Gonna be hard. Cut it and try. Let me know.
The taste is fantastic! But i think i need more humidity during the aging process so hot as hard. Grazie mille!@CookingwithanItalian
May I know why must I put in room temperature for 48 hours? Can’t I just put it straight into the fridge?
Start the fermentation. 👋👋
@@CookingwithanItalian grazie !
👍🏻👌🏻
Also you can weigh the meat beforehand and when its lost at least 30% of its weight its done. But once you do it a few times you can just feel when its done
Exactly.. Ciaoooo
Pivo? Jezis? 🇸🇰?
🤣🤣🤣🇸🇰ciaooo.
You know you make the good panchetta when you have to put in de freeege,,,
Bravo, avevi detto 2 mesi poi invece l'hai Tenuta 3 mesi cosa ti ha fatto attendere un altro mese Ossia come lo capisci che necessita di piu tempo? Grazie e complimenti
Ciao lo tenuta 3 mesi perché mi piace molto staggionata,. Generalmente dapo 30/40 giorni i salumi sono commestibili. È stata solo una questione di gusto. Ciaoooo
HAHAHA...🤣, ricetta meravigliosa e pancetta stagionata, ma la pelle è dura come la suola di una scarpa,...proverò a farla senza questa pelle, ok? Buon anno 2024, ciao!!! 😋👍🇧🇷
La pelle serve a mantenerla tesa. Ciaoooo
Three teaspoon of nutmeg? I probably missed something but three teaspoon of nutmeg would make it nasty
If you don't like, don't put it in. 👋👋
I do like it and I use it often but overdosing spices with strong flavor ruins your food. Nutmeg is very strong spice and I heard that it is poisonous. I'm not blaming you, I left that coment for people who want to try that recipe, start with smal amount of nutmeg. Nutmeg works every good with fennel.
Hey, where is my pancetta
Pop in... Ciaoooo
I'm Brian,No I'm Brian
Poor audio quality and heavy accent make understanding a little bit difficult. Cute kid. Nice tutorial.
👍
Piwo 😂😂😂this polish language 😂😂😂
Yes.. 😁😁😁😁😁😁
🔝👌🤌 btw do you have a czech wife?