How to make Pancetta at home step by step for authentic Pancetta
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- Опубликовано: 8 май 2021
- Making Pancetta at home with Piero our master Italian. In this video he shows the authentic italian way of curing Pancetta and the herbs and spices to make a truly mouth watering pancetta you can make at home.
Ingredients:
- Pork Belly
- Sea Salt
- Ground Pepper
- Beer to wash
- Brown Sugar
- Nutmeg
- Garlic
- Bay Leaves
Hope you enjoy this How to make Pancetta at home video, visit our website for more www.cookingwithanitalian.com & find more on our channel enjoy!
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#CookingWithAnItalian #Pancetta #Charcuterie 
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Brian just called me. He said he doesn't want the panccetta. He said I can have it insted!
im uk resident. i love this video,thankyou and your son
i just discovered this channel and i love all the videos! please q
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.. 👋👋👋
i just discovered your channel and i love your videos! please keep posting!
Thank you very much for the lovely comment. Ciaoooo 😁😁👋👋
Now that's a knife. Off to give it a try. Thx. Your little helper...awesome kid. Love panchetta.
Thank you very much.. 😁😁😁
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 👋👋🇮🇹🇮🇹🇮🇹
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 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
I love that little man helping you
Thanks.
I really enjoyed that . thanks for sharing it!
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 👍👍
Like this recipe. Hello from Czech Republic 🇨🇿
Thanks a lot. Ciao
Wow che delizia!!
Grazie mille. Ciao Claudio ti mando un bacione. 😘
Bel video ragazzi 💪❤️🇮🇹
Grazie mille, ciaooo 🇮🇹🇮🇹🇮🇹♥️
‼Super
👍😉😀
Thank you very much, ciaooo 😁😁😁
Bravissimo.
Grazie mille. Ciaoooo.
👍🏻👌🏻
Grande zio
Un abbraccio
Ciao Ale ti mando un abbraccio forte forte. Ciao
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
Great recipe, looks lovely. Had to smile at your son , he's a little you for sure 😂
Thank you. 👋
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.
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
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
Great authentic recipe, how long can you keep once the curing process is complete?
In the fridge at least 3/4 month. 👋👋
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’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 😊
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 👍
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 👋👋😁😁
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 👍
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.
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
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 !
You know you make the good panchetta when you have to put in de freeege,,,
I'm Brian,No I'm Brian
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
Piwo 😂😂😂this polish language 😂😂😂
Yes.. 😁😁😁😁😁😁