Author Topic: Homemade Pancetta  (Read 5066 times)

Offline jimmy

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Re: Homemade Pancetta
« Reply #15 on: September 15, 2010, 01:27:52 PM »
http://twitpic.com/2opsbk

came out decent jason. Fat is slightly crunchy, ala the guincale. I just pan fried a little and tossed with pasta with olive oil and garlic. I may not have pan fried it long enough though as I had pretty fat cubes of it.

This may be a stupid question, but it's ok to eat without cooking it at this point, right?

Offline Jmolinari

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Re: Homemade Pancetta
« Reply #16 on: September 16, 2010, 06:27:32 PM »
yeah, it's now cured, and safe to eat without cooking.

Offline LamarT

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Re: Homemade Pancetta
« Reply #17 on: September 26, 2010, 04:21:16 PM »
Jason, I have made it with hog jowl as well to great success, both as a fast preparation and as a long cure one.
Love all things from hog from belly to throat and jowl for this stuff. Guanciale is one of my more prized seasoning
ingredients for roasts and white meat seafoods.

Offline Jmolinari

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Re: Homemade Pancetta
« Reply #18 on: September 26, 2010, 07:27:35 PM »
LT: yep..it should work for any of those parts splendiferously

Offline HaagenDazs

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Re: Homemade Pancetta
« Reply #19 on: October 15, 2010, 05:32:13 PM »
I made the ubiquitous Brussels sprouts sauteed with (as opposed to bacon) my pancetta.  It had been a while since I made this and the pancetta was really nice.

 

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