Hi Roller,
I love your pancetta...no cured meat is prettier than a rolled pancetta IMHO. Sorry I missed your earlier thread. I'll go back and look at it to see curing specifics.
A question for you. I've been terrified of making rolled pancetta because I was concerned I wouldn't get it rolled tight enough and would leave air pockets. I've made flat pancetta a few times to get around that concern. I noticed that you have some air pockets in your pancetta and was wondering if they caused you any problem at all? Did anything grow inside the pockets?
Thanks for any help, and great curing job!! Looks beautiful!
Clarissa