Recipe > Pancetta with fennel seeds

Italian dry-cured pancetta is a type of pork belly that has been seasoned with salt and other spices, then cured and air-dried for several weeks to several months. It is a traditional Italian cured meat that is similar to bacon but has a distinct flavor and texture.

Mix all the ingredients well and leave for 15 days in the refrigerator in a covered plastic container;

Turn daily and drain excess liquid;

After 15 days, wash the meat well;

Roll tightly, tie and place in collagen casing or wrap in dehydrated pork casing;

Leave for 30 days hanging in a cold and humid environment, ideally 12ºC and 80% humidity.