Pancetta, Yet Again

This is my second (and much more ambitious) batch of pancetta. As with my first pass, this is based on the recipe in Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn. Someone (and I seem to have lost the email) suggested I do the drying in a wine fridge. I happened to have access to one and tried it — the results, as you can see, are gorgeous. Sadly, now I need to buy my own wine fridge.

Ever wondered what to do with pancetta?

Sauté with some garlic and minced anchovies until the fat renders. Add fresh spinach or blanched broccoli rabe, kale, or chard. and cook three or four minutes.

Add sautéed pancetta to risotto, polenta, or even grits.

Use a bit of ground pancetta in stuffed mushrooms.

Mix sautéed pancetta with chopped fresh tomato and shredded cheese as a topping for bruschetta.

Toss chopped, cooked pancetta in a salad.

Make a sandwich using several thin, grilled slices.

It's wonderful stuff.

Technorati: Food | photo | kevin d weeks | seriously good | pancetta | pork | italy | bacon | pork belly

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