PBsherry

I agree, the flat cure has worked well for us. And two weeks sounds like about the same amount of time I've hung ours. I was just curious. But -- what did you use your just-cut hunk of pancetta for? As in, how did you cook it / eat it? :-) Mmmmm, cured porkbelly!

Very pretty, Peter. What did you use it for? And how long have you cured it so far? It still looks like it may need a bit longer in the center - but that might just be the picture... Still, it's lovely at this point.

Thanks, pancetta was pretty much our first foray into cured meats and it encouraged us to do more! Did you find the smoked bacon post as well? We took the plunge and got a simple smoker this past summer (Weber Smokey Mountain Cooker). It's been great - easy to use, keeps a stable temperature and I've been able to smoke at various heat levels including a low-temp hot smoke (180*F or lower) for the bacon and andouille sausages. I just had a really great dinner and yet I'm getting hungry again...

Hi Peter, I just read your post - wow, it definitely makes me want to raise and share a pig with someone! But I don't have a farm, and unfortunately my freezer space might be lacking a little. In any case, your new Pancetta is beautiful! I know you said 'no smoking' but you really need to try it. It's a fun way to spend a couple hours (or a day) and you can do smoked bacon (very tasty), smoked shoulder, smokey cured sausages... Thanks for sharing your adventures in good eating.