- May 31, 2022
- 619
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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.