How To Make Pancetta Tesa The Old Way (Italian Bacon)

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How To Make Pancetta Tesa The Old Way

I come from central Sicily and share with you the simple easy way my parents and grandparents made on how to make simple Pancetta.
These can be either cured in your Cantina or fridge. I love making pancetta and am always so proud to share with my family and friends. Watch to get the step by step instructions... One important ingredient that I always add to my recipes is cooking with my heart. So, be sure when you make this you do it with all your heart. Enjoy!
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When you hang it, the black pepper will also act as a bug repellant. When I deer hunt, especially if the temps are warmer, I carry a container of pepper to dust all over the deer after gutting to keep botflys from laying eggs. Great natural way to protect your harvest! Grazie Santino for this post!

thehunter

I'm going to do this definitely, but I want to try with pork cheek as well so I could have Guanciale and Pancetta!! Thanks for the video man!

chanchadav

Thank you for making the process uncomplicated...no pretentious B.S.

FD-isug

Came from 2 guys and a cooler your content is awesome!

tyrelkliewer

Great video I like the way you come across ... from Australia

SPQRromalazio

I'll be making this in December or so- when it is cooler. I can't wait! Thank you so much for posting these videos.

lizhood

Great video. I'm making it with my son today

tonynardi

Love your videos, man. Was surprised to see that you were a hunter as well. Keep up the great content!

anthonyparente

j’adore tes vidéo et ta façon de vieillir les viande 👍

jeanstamour

Nice, thanks, 1 question what’s the reason for rinsing after curing?

kaf

After 3 weeks did you rinse? Or just slice, eat and enjoy?

GeorgeMummertdotcom

How to store after making and cutting for use?

rachelbott

Can make deer salami....but it needs to be kept refrigerated or frozen, as it has so little fat to preserve it. Very delicious, though. My dad's house still has a cantina to hang these things. Great for aging wine and curing pancetta, salami, sausages, cheese and so on. Always at the perfect temperature all winter.

joeidaho

OK, I have to ask a silly question, why do you rinse off the salt and pepper with wine only to reapply salt and pepper? Why not just leave it on for the duration.?

vins