How to make Pancetta at home step by step for authentic Pancetta

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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!
If you have any queries, please let us know in the comments or contact us through social media. Thank you.
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#CookingWithAnItalian #Pancetta ‪#Charcuterie

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Опубликовано:

8 май 2021

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Комментарии : 90

@martinlouden9005 3 года назад

Brian just called me. He said he doesn't want the panccetta. He said I can have it insted!

@bakedbean37 5 месяцев назад

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

@CookingwithanItalian 5 месяцев назад

Thank you very much for the lovely comment.. 👋👋👋

@tracyjohnstoncaruso6065 Год назад

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. 🇮🇹

@CookingwithanItalian Год назад

Thank you very much. Ciaoooo 👋👋🇮🇹🇮🇹🇮🇹

@anthonyp-gx3mk 8 месяцев назад

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!

@CookingwithanItalian 8 месяцев назад

Thank you very much for the lovely comment. Ciaoooo

@colincourier Год назад

im uk resident. i love this video,thankyou and your son

@terencesimpson100 2 месяца назад

Now that's a knife. Off to give it a try. Thx. Your little helper...awesome kid. Love panchetta.

@CookingwithanItalian 2 месяца назад

Thank you very much.. 😁😁😁

@angelinasolis3141 Год назад

I love that little man helping you

@CookingwithanItalian Год назад

Thanks.

@TheVonhollan 8 месяцев назад

I really enjoyed that . thanks for sharing it!

@CookingwithanItalian 8 месяцев назад

Thank you very much. 👋👋

@thomascool1335 2 года назад

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

@PaulMcLove Год назад

‼Super 👍😉😀

@CookingwithanItalian Год назад

Thank you very much, ciaooo 😁😁😁

@marinopuntel1802 Год назад

Bravissimo.

@CookingwithanItalian Год назад

Grazie mille. Ciaoooo.

@peterdoppenberg 2 месяца назад

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 2 месяца назад

If is to hot, do 24/28 h. Let me know when is ready. 👋👋👋

@CookingwithanItalian 2 месяца назад

Sea salt is better.

@peterdoppenberg 2 месяца назад

@@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

@peterdoppenberg 2 месяца назад

I mean not Himalaya pink colored salt but curing salt I have used a few gram to be more safe.

@karelkvita 2 года назад

Like this recipe. Hello from Czech Republic 🇨🇿

@CookingwithanItalian 2 года назад

Thanks a lot. Ciao

@ChrisMcCandless77777 Год назад

Bel video ragazzi 💪❤️🇮🇹

@CookingwithanItalian Год назад

Grazie mille, ciaooo 🇮🇹🇮🇹🇮🇹♥️

@julianokuzhicov Год назад

Wow perfeckt I will trie to do all of yours masterpeach.

@CookingwithanItalian Год назад

Thank you very much. Try it and let me know. Ciaoooo 😁😁

@julianokuzhicov Год назад

@@CookingwithanItalian Yeas absoultly

@acent4714 2 года назад

👍🏻👌🏻

@claudiodilorenzo2306 3 года назад

Wow che delizia!!

@CookingwithanItalian 3 года назад

Grazie mille. Ciao Claudio ti mando un bacione. 😘

@roelgeeraedts 2 года назад

So much looking forward to making this pancetta. Starting next week! It's going to be a pancetta tesa affumicata made from Mangalica-porkbelly.

@CookingwithanItalian 2 года назад

Well done, Mangalica is very good. Let me know ciao 👍👍

@alaebenali4085 3 года назад

Grande zio Un abbraccio

@CookingwithanItalian 3 года назад

Ciao Ale ti mando un abbraccio forte forte. Ciao

@josegonzales54195 6 месяцев назад

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.

@CookingwithanItalian 6 месяцев назад

I think you do very good job with your pigs. Well done. 👋👋

@chrisgoffredo7853 6 месяцев назад

yum

@kelvinsparks4651 Год назад

Great recipe, looks lovely. Had to smile at your son , he's a little you for sure 😂

@CookingwithanItalian Год назад

Thank you. 👋

@petpot1962 Год назад

Great authentic recipe, how long can you keep once the curing process is complete?

@CookingwithanItalian Год назад

In the fridge at least 3/4 month. 👋👋

@kchassa_ 2 года назад

My dream is my maybe my kids enjoy charcuterie with me and help me like this kid! Congrats!

@CookingwithanItalian 2 года назад

Grazie mille. Ciao

@CookingwithanItalian 2 года назад

I hope they gonna help you one day.

@danilabazzetta3797 3 года назад

Ciao Piero 😉 un saluto dall'Italia 🥰..... Mi ha pagato di te il mio amico Brian👍👍👍

@CookingwithanItalian 3 года назад

Ciao è un piacere sapere che Brian ti ha parlato di me. Ti mando un saluto e. Ti saluto Brian quando lo vedo. Ciaoooo

@Nobody4560 8 месяцев назад

How long will will it last once it’s ready?

@CookingwithanItalian 8 месяцев назад

In the fridge, you can keep 3/4 month easy. 👋👋

@dianeclarke4911 8 дней назад

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?

@CookingwithanItalian 8 дней назад

The fermentation need 22° to 26° the temperature.

@CookingwithanItalian 8 дней назад

Yes should be okay 👍

@coreytreverson740 Год назад

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

@CookingwithanItalian Год назад

Exactly.. Ciaoooo

@lisamcwilliams4561 Год назад

Is the spice blend for 5 lbs of belly or does it matter?

@CookingwithanItalian Год назад

That belly is 1.5 kg

@lisamcwilliams4561 Год назад

@@CookingwithanItalian thanks for the update

@lorvin5673 2 года назад

We cannot get belly with skin. Only can buy it without skin. Can this still be done?

@CookingwithanItalian 2 года назад

Hi Lor Vin, Yes! Absolutely you can, give it a go 👍

@smokingbarrel01 2 года назад

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?

@CookingwithanItalian 2 года назад

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 😊

@5309backbeat 2 года назад

Just a question You don't use any "cure" For your meats ?

@CookingwithanItalian 2 года назад

Natural Sea Salt is the cure.

@nunyabiznes33 2 года назад

No saltpeter?

@earlystrings1 2 года назад

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.

@aprisia 2 года назад

@@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.

@nunyabiznes33 2 года назад

Oh it can't be cured outside the fridge?

@CookingwithanItalian 2 года назад

Try it, and let me know. Is a very old fashion way.

@adeferranti4610 Год назад

Tutto fatto con sale di mare o sale normale? Grazie

@CookingwithanItalian Год назад

Solo sale Marino. Ciao 👋👋😁😁

@wijpke 2 года назад

You know you make the good panchetta when you have to put in de freeege,,,

@jben1610 9 месяцев назад

May I know why must I put in room temperature for 48 hours? Can’t I just put it straight into the fridge?

@CookingwithanItalian 9 месяцев назад

Start the fermentation. 👋👋

@jben1610 9 месяцев назад

@@CookingwithanItalian grazie !

@Gazza72 2 года назад

I'm Brian,No I'm Brian

@lelesinga 2 года назад

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

@CookingwithanItalian 2 года назад

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

@jeronimus19 4 месяца назад

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!!! 😋👍🇧🇷

@CookingwithanItalian 4 месяца назад

La pelle serve a mantenerla tesa. Ciaoooo

@alexkostyuk3388 3 месяца назад

Three teaspoon of nutmeg? I probably missed something but three teaspoon of nutmeg would make it nasty

@CookingwithanItalian 3 месяца назад

If you don't like, don't put it in. 👋👋

@alexkostyuk3388 3 месяца назад

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.