Recipe:Mangalitsa Pancetta "Jason Milanese" Style
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Ingredients:
- 800 grams Mangalitsa Rib Fat Cap
- 20 grams Smoked Salt
- 10 grams Sugar
- 2 grams Insta-Cure #2
- 4 grams Rosemary
- 4 grams Garlic
- 2 grams Crushed Pepperoncino
- 2 grams Thyme
- 15 grams Black Pepper
Directions:
1) Remove fat cap from the rib loin and mix with salt and herbs
2) Place in a suitable container and cure for 10 days, rotating the meat daily
3) After 10 days, rinse the meat of excess salt and place in Beef Bung *
4) Tie lightly and blanch in boiling water
5) Let Pancetta hang in walk-in for 14 days
* Beef bung is beef casing. Like making salami
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