Pancetta Rolling Tip

[LoydB]

The hardest part about a rolled pancetta is the actual rolling. What I do is take the cured belly, then tie it really tightly in a few spots, then vac seal it, rolled, overnight. When you take it out the next day and cut the string away, it stays rolled. Then I shoved it into a collagen casing, pricked, and trussed for the final hang. The smaller one got hung unrolled.

 

[indaswamp]

Good tip for pancetta without the rind!

 

[indaswamp]

I usually cinch it down tight with twine/butchers knots 2-3 weeks after hanging as well to keep voids from forming....and I mean TIGHT! Use a leather glove and pull it to almost the breaking point of the twine.