Two months of hang drying. I used the zip tie method and the roll came undone a bit while taking them off. One weird thing, I covered these in bactoferm mold 600 and got almost no mold. I believe it’s because I slathered the bellies in white whine before rolling which maybe killed the mold I put on after? Anyways tastes great! I still have two more hang drying, one cotto and one crudo.
by Rocky-mountain
7 Comments
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Looks incredible. How did you know it was ready?
Looks awesome, enjoy your tasty treat!
Looks awesome.
Do you eat this as is? I’ve only ever eaten pancetta fried, with pasta or vegetables, or in a sauce. This and guanciale I have never eaten without cooking it but I know people do.
Absolutely beautiful result. Mind sharing your prep, cure, and drying parameters?
So thinner slices and wrap around a wedge of redicio . You will need to hold them with tooth picks.
Then grill until crispy. Drizzle with balsamic vinaigrette