PANCETTA the Italian bacon homemade 

My father moved to Canada from Calabria in the late 60s. He still makes sopresatta but the art of panchetta was lost with my nono. Everything my father remembered about my nono making panchetta was mentioned in this video, even using the skin for frying the beans. I have the families first panchetta in 30 years hanging next to my sopresatta thanks to this video!

I have been curing and smoking bacon for the past 2 years. I love the fact that you use the traditional methods without chemical curing agents. I will never use chemical salt. I will give this a try. Thank you for the video.

It never ceases to amaze me how much time and effort you put on those videos. It takes ONE ENTIRE MONTH to make that?!?! That is fantastic!!!

this channel is underrated.

Thanks to you, I am going to try this for the first time. I love Italian cuisine. Everyone knows that the Italians pioneered so many tried and true methods and techniques that are now standard in the art of cookery all around the world today. You teach so well. Thanks for the great content!

Mate, you’re an absolute legend, thanks for the inspiring and so easy to make videos, keep up the good work!!!!

You are the Yoda of Italian food. The advice is legendary. The English words are not necessarily in the right order but perfectly understandable

I did this, but kept it in the basement for 4 weeksto cure. I just finished cutting it open...Spectacular! 100% 👍

Thank you, easy to follow and I was inspired by your enthusiasm. Tonight cooked a carbonara made with pancetta made this way. Delicious. Many thanks.

I am in the middle of making this right now. Two more days before I wash with beer. Super excited to taste the results! Thank you for your awesome videos!

Our whole family enjoys your show & recipes!!! Keep up the good work. Thank you for sharing your talent!

How does this channel not have over a million subs mans is giving the Italian advice “AT HOME” not a lot of videos people do for curing are meant for like doing it by yourself at home. He is the goat 🐐

You are a hero of humanity! :D I've not tried any of the meat curing techniques, but I'm already planning to get a small secondary fridge dedicated to it for the future.

It looks delicious! Congratulations for your good work.

Mate I followed your video and made Pancetta for the first Time . all I can say is SPECTACULAR so happy with the out come Thank you

Brilliant site for cured meats - authentic, passionate and so easy to follow for home use. Well done - can’t recommend enough.

Sir you make aging meat look easy thank you for your videos they're very helpful and I'm going to go ahead and start trying my hand on preserving my own meats

Greetings, I have tried two of your cured meat recipes so far and this one turned out the best. I just finished the last of the bacon and it was truly the best tasting bacon I have ever had. Thank you for your channel, thank you for your recipes and than you for being as honest and enthusiastic as you are. This weekend I am starting your purple ginger beer recipe. Thank you very much. Spectacular!!!

I'm quickly becoming addicted to his videos this is my third one today lol 😂❤️

100% impressed. Cured meat before, but this fellow is way above any other that I have watched. Going to give this a go. Thank you Captain.

Thank you for this great video. I am making now. I put a plastic bag over my chopping board to stop the liquid being absorbed, seems to be working well so far.

After 4 weeks of waiting, I finally cut and tasted your recipe pancetta this morning. It is very easy to make, and what's most important it's amazing in taste! I honestly did not expect the taste of it to be as good! Can't wait to make a carbonara tonight :) Thanks

I like this kind of video making cured meats. Great job!

I have just tried my Pancetta following your guide....it tastes fantastic, thankyou so much. Your easy to follow instructions are great :)

"spettacolare..." well done my friend!!! thanks for your video!

My pancetta has been curing in my fridge since the 25 January 😁 I am counting down the days to taste it. 🤤

I tasted my pancetta today. Spectacular! Thank you for a good recipe!

This is the most amazing thing I have seen in recent food memory. In just a moment my life was changed. Thank you so much. 🙏

i absolutely love the hand gestures! cracks me up everytime! keep up the spetacular job!

美味しそう！

I just wanted to tell you how much I enjoy your videos.

I followed all the steps and i made the best bacon ever, it really is spectacular. Thank you!

Just hearing your voice makes me smile..and your hand movements when you taste the panchetta is the funniest I've ever seen.. You are really really cute.thank you for the recipe

This is fantastic, I'm definitely going to have a go at making this! 😃. I really like your channel 😊👍

Amazing! I will definitely try this! Been dying to make pancetta, I never knew it was this easy. Thank you :)

Awesome, thank you for your wonderful cooking tips

I love your vids keep going man!

I fuckin love this guy. He looks like he could be related to me, i swear i look exactly like him.

I was waiting for the double windmill hands - I was not disappointed. Your food always looks amazing! Grazie!

Very clear instruction s and very clean and organized thank you for the recipe I will make this week

I'm trying this out now, and it looks great so far (after one week). Just to be clear, never use laurel leaves from a hedge (also known as 'cherry laurel' or 'Portuguese laurel', but generally just called 'laurel') as they are poisonous. Instead, use 'noble laurel', or 'sweet laurel' which is generally known as 'bay'. Bay leaves Good. Laurel leaves Bad. www.thepoisongarden.co.uk/atoz/prunus_laurocerasus.htm

急におすすめでてきた　 にしてもうまそう

Madre mia!!!! Que recetas tan estupendas !!!! Muchas gracias desde España. Grazie mile

I have shared this video with so many people! Thank you! Thank you for the brilliant stick in the fridge idea. My Pancetta is curing in the fridge - so excited! Patience is a virtue. #SouthAfricaLove to you!

How bout a cookie rack to expose skin side to air all along?

This is the best recipe so far that i found for non smoked bacon.

Love all those of your videos. First time I try to cure the pork meat. It has been over 2 weeks already. I can’t wait to try it. I also have tried the sun dried tomato and mushroom in olive oil and they turned out great. Thanks so much

thank you very much i just made 2 kilograms of cured pork belly and im following your recipe! i love the idea of washing it with beer and the bayleafs! it looks very traditional!

That looks fantastic! Well done!

Another great one!!!!!! Thanks very much! Best regards from Serbia and Peru Marko and Daniela

Thanks for letting us know how to cured and preserved meat.. Just is very interesting.👌👌👍👍😊🥂🥂

I love his hand moves during the test lol Great video!

Can't wait to make this. Just found a nice slab of pork belly today and bought some. It is hard to find near where I live. So this is on my "to do" list for tomorrow. So excited! Thanks for this video!

I will be trying this recipe this year so thank you 😊

This is really FANTASTIC! I 'm making it every two weeks - so always having in the fridge ))) with rye bread it's just WOW! Highly recommended

Really great video. Thank you for making this.

Cuore, grazie mille lot for making my dream happen, cure the meat at home since we don't have yard or basement in our city apartment. After weeks of preparation, we have tried bacon cured in this way and we are delighted! As family, we surely know what good bacon tastes and looks like and this was great! Greetings from Belgrade, Serbia!

Hi Cuore, I already made your pancetta few times and it is SPECTACULO. Last time I cut off the hard thick skin added 1/4 of the mixture and it is MAGNIFICO. Easier to cut once ready to eat. I also made the pork fillet and again 10 out of 10. MOLTO GRAZIE PER LA TUA RICETTA

So far have loved all your videos. Keep up the good work.

thanx for the good things you make i feel your italian tradition. i love ur recipes hi brother from greece

Thanks for making this excellent video. Please make more cured meat, sausage and charcuterie recipes. I love all of your work!! This is the same basic recipe I used when I was breeding Berkshire pigs. I didn't put chile pepper on, but I want to try that. I used a wine cooler to hang the belly in because I didn't have room in the fridge. This allowed me to keep the belly in the low 60's. I'm going to try making pancetta this winter in my attic and hang it from a rafter, as long as the temperature up there doesn't fluctuate too much.

This will be my next kitchen project, grazie!

THE STRING ADDS A UNIQUE STYLE. GOOD TOUCH.

Elegant man makes elegant food

Hahahah, that hand spin and mama mia spectacular is now your signature move :D ❤️

Hi, starting in March 2021, I tried to cure Pancetta according to your recipe. Now it's beginning of June and my Pancetta seems to be finished. Just one word: "Spectacular" 😀 Thanks for the recipes on your channel! BTW: I made my first Spaghetti Amatriciana with THIS Pancetta… Unbelievable… Keep up your good work! Greetings from Monaco di Baviera!

Always wanted to learn how to make it, might need to try following your steps, thank you my friend :)

Looks utterly delicious, I'll be trying this after lockdown ends!

Very nice. Thank you. Will try for sure. Grazie mille!!!

Excellent. Spectacular!

Very exciting! Thanks for sharing :)

Best part is when you speak with your hands while tasting 😁🇮🇹❤👍🏼

Subscribed. Thx for the video, doing the same emotional movements after cooking and tasting some good italian food. I will try this one just for sure!

Wow,thế result is so good

Excellent video! thanks for this.

You are GREAT, using those simple Italian recipes taste THE BEST and i'm trying them all out, but for now meat only, beer and wine later :) Sei FANTASTICO, usare quelle semplici ricette italiane è IL MIGLIORE e le sto provando tutte, ma per ora solo carne, birra e vino dopo :)

Mama mia spectacular ! 😍

looks like an interesting recipe! I will try it, thanks.

Damn your show is spectacular great job

I’ve just discovered your channel and it’s awesome!

Great and thanks for the inspirations!!!!

Corazón de Chocolate eres grande Gracias bro !! Saluti da Port Chester, New York !!

Love your videos. I share with family members. Going to try this one and hope for better than I am finding in the stores. Thanks.

Thank you so much for your videos. 2 questions: did you salt the skin side when you turned it to dry and could you please clarify the vinegar step.

Amazing video! Thanks a lot!

your movement from your hands at 12:23 are also really spectaculare, love your videos thanks

love your videos

Very nice Andrea, we've got to try this one.

Once again Andrea you have made my mouth water. I have 3kg of Pork Belly ready for the spice Rub and another 3kg of Pork Belly in Salt for next week. Macro in Thalang had wonderful Pork Belly for Sale 2 days ago, I could not resist. For your information when your get back, check out Macro they are now stocking fresh salted and frozen Pork Stomachs and Large and small Intestines, they need cleaning but now we have a ready supply for many other projects. Regards Barry

I'm going to try here in Brazil. Thanks.

You make this look easy man. You don't use a lot of special tools and stuff. Good work.

Fantastico ! .

I love your videos! You are fantastico.

I liked your recipe

Love ur cuttingboard!!

great program and channel love you guys

excellent Sir! Thank You !!

Third week so far tomorrow night washing it with beer and rubbing with salt,paper, chilli and garlic powder after that will hang it in the house 2 days on room temperature and later 3 more weeks in the fridge! Man already looks delicious 😁 Thanks for sharing recepie my friend👍

Excellent show... 👍🏼

Spectacular❤️