Pancetta Arrotolata
Pancetta Arrotolata is a classic Italian cured meat, renowned for its rich flavor and versatility in culinary applications. Made from pork belly, similar to bacon, it is seasoned with a blend of spices, salt, and sometimes garlic, then tightly rolled into a cylindrical shape. This rolling technique distinguishes Pancetta Arrotolata from its flat counterpart, Pancetta Stesa. The meat is then cured for several weeks, allowing the flavors to mature and intensify. With its delicate balance of savory and slightly sweet notes, Pancetta Arrotolata is a staple in Italian cuisine, often used to add depth and richness to pasta dishes, risottos, and as a component in antipasto platters. Its succulent texture and robust flavor profile make it a favorite among chefs and food enthusiasts alike.
Equipment
- Vacuum Pack equipment If not available, you can use a ZipLock bag
- Vacuum bags or ZipLock Bags This is only used during the brining period
- Gloves
- Large natural casing or Collagen Sheets I use large synthetic casing tubes because easier to work with and give great results.
- Butcher's twine
- Elastic Netting
- Sharp knife
- Waterproof labels
- Thin tip permanent marker
Ingredients
- 2300 kg Pork belly I prefer skin on but you can remove the skin if you prefer.
- 60 grams Salt
- 30 grams sugar
- 4 cloves of Garlic
- 20 gr Cracked peppercorns
- 3 juniper berries
- 5 sprigs Fresh Thyme
- 3 sprigs Fresh Rosemary
- 2 Bay leaves
- 2.5 gr Curing salt #2
Instructions
Prepare the Pork Belly
- Trim the pork belly to a uniform shape and size and it should be close to a rectangle or square. Ensure it’s clean and dry.
Mix the Dry Brine
- In a bowl, combine kosher salt, sugar, minced garlic, crushed black peppercorns, juniper berries (if using), thyme, rosemary, crushed bay leaves, and pink curing salt #2.
Apply the Dry Brine
- Rub the mixture thoroughly over every surface of the pork belly. Ensure it’s well coated, especially on the meaty parts.
Brining
- Place the pork belly in a vacuum bag or a zip-top bag. As this is an equilibrium brining method, include all the dry ingredients. Seal and refrigerate for about 12 days. During this period, turn the meat every couple of days to ensure even brining. Use the brining times below to estimate the brining duration.
Rinse and Dry
- After brining, remove the pork belly from the brine. Rinse it under cold water to remove excess salt and pat it dry with paper towels.
Rolling the Pancetta
- Lay the pork belly flat, skin-side down. Roll it tightly into a log, ensuring that it’s as even as possible.Secure the roll with butcher’s twine, tying it at regular intervals to maintain its shape.
Wrapping or casing the Pancetta
- You can choose to encase the pancetta in a pork casing or wrap it with collagen sheets for additional protection and uniformity. Gently roll the cured pancetta into the casing or collagen sheet, ensuring it's snug and even. Secure the ends with butcher's twine to maintain its shape during the final aging process.
Curing
- Hang the rolled pancetta in a cool, dry place with good air circulation. The ideal temperature is around 13-15°C with 60-70% humidity.Cure the pancetta for about 90 days. During this time, it will lose about 30% of its original weight.