How to make Pancetta Arrotolata (Part 1)

Welcome. In this episode we go over how to make pancetta arrotolata (rolled). We cover the method for curing and then we go over what to do to get ready for the drying chamber.

In the next part we will cover drying and when it's ready to remove.

Recipe for the cure:
Pork Belly Trimmed and rectangular 100%

Salt 2.25%
Cure #2 .25%
B. Pepper 1.8%
Sugar 1.75%
Pepper Flakes .5%
Juniper Berries .5%
G. Powder .25%
O. Powder .13%
dried Thyme .25%
Bay Leaf .15%

Brine Calculator

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Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.

Eric

[livingwoods]

Where do I find the recipe? I didn’t see it on your site. Thanks

[theartofpizzamaking]

Great Video once again Eric ! I used a 105 mm collagen casing, was perfect (very tight) but in the end makes a perfect cylinder. I tighten it all with a butcher string to tighten the pancetta even more, 6 times cylinder length, and like 5 times around to help it keep it's shape. Looks good. Like you suggested, I will put sugna around it at 20% loss.

[fd-nwxw]

Thanks for your vid! Your narration and explanations are great!

[tobymartens]

Hey Eric,
Just made the pancetta. Cured in vacuum bags for 2 weeks then rolled, tied and stuffed into beef bungs and netting. Hung in my curing chamber at 12c and 80 % RH for 8 weeks. Got around 40 % weight loss. On cutting open I have a opaque jelly like liquid in between some of the rolls that werent super tight. It smells just like the pancetta, no off odour. Should I be worried about it?
Love all your videos

[MrTap]

Дякую Вам за супер інформацію. Гарне відео! Thank You. Так тримати.

[ingilizanahtar]

harika bir kanal, videoları teker teker izliyorum.

[bforester]

If doing a Pancetta Tesa, would you just hang in drying chamber unwrapped or would you try wrapping in collagen sheets?

[louissaule]

Hi! Is it possible to spray Penicillium Nalviogense directly in the meat, without using a casing?

[adrianbrincat]

Greetings all the way from Melbourne Australia, I love your videos and for a couple of years now I have been making cappacoli usung the equilibrium method. I have also made your 2 year old porchutto and they have been amamzing, so thank you for sharing these videos.

I want to give this Panchetta a crack and I am still deciding to either do it with the loin muscle or without (like you have in this video) I am wondering if I end up making it with the loin how do I tackle the cure time? if I go by the thickness of the belly I would end up with around 3 days cure time and the loin muscle will be under cured and if I go by the tubular measurement I will get somethign like 5 days and the belly will be over cured.

how do you think i should handle this? or shoud I just do the belly like you have done in this video.

Regards
Adrian

[evgeniyhristov]

Hello, Eric. here's what I made your recipe for pancetta. but I couldn't figure out what was O powder in the recipe I did not see it anywhere in the video and did not put it. what is this . Thank you so much

[denverbri]

What size vac bag is that? Another great video.

[MaizeANDBlue]

Good day Eric. *I have a question.*
13 days ago I hung my pancetta tesa in my (average 55[f] / 80%) garage.
The weight was 935. I'm shooting for a 35% moisture loss so I can enjoy it without cooking it. (I used Prague #2)
By my calculations, I'm shooting for 607 grams, but in those 13 days, it's already down to 680. I was expecting 4 months. Not 3 to 4 weeks. _Is this normal?_

[haitkhuu]

G'day,

First of all I love your videos!

I'm looking to make some panchetta and will be using recipe. Can you pls clarify what the third recipe item is B. Pepper?

Also, is the percent of the ingredients the percentage of the weight of the meat?

Thank you!

[hkollner]

I forgot the belly/pancetta in the vacuum sealed curing bag in the fridge for 3 months. Is it still safe to hang to dry? I did use curing salts.

[michaelszabla]

If I have a pork belly that wont lie flat inside the vacuum bag due to size, is it ok to fold it over once to make it fit for fridge curing?

[kimbarron]

I gave it a try and used your recipe, other than I didn't put the black pepper in the center of the roll. Used dry age wraps since I don't have a drying chamber and it worked well. Took about 3 weeks to hit the target, started at 1963 grams. I just put it into the vacuum seal bag to get it more evenly dried but the flavor is good. You have to test it, right?
I used a half-ish of a belly so it was square. Is there a preference for which way to roll - the long way or the side way?
Thanks for the video. I've also made several of the sausage recipes and they've turned out well. The calculator by weight is really nice.

[rogelmaglinao]

Hi erick, , can you please, , give me exact measurement of the pancetta, , thank you

[QF]

Is Pancetta restricted to pig meat? Can I use game meat, or simply buffalo meat? Thanks🙏

[johnwatson]

Fascinating. Is the brush for coating sterilized or prepped in any way?

[isoldk]

What are "G. Powder & O. Powder" in your recipe description?