Here goes 6 pounds 8 oz. of cured pork belly into the UMAI bag for pancetta. I seasoned this pancetta with a light amount of annis star and fennel seed ground by me fresh, maybe a 1/2 tsp then on with traditional paprika, pepper, then I added a bit of Chile in the form of ground Chile de arbol just a light dusting ( it’s hot but very flavorfull. Comes from the Serrano Chile dried). Finished with paprika and a bit of thyme. Garlic was in the dry rub. Into the fridge. The wait begins.
