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Home-Cured Pancetta

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"Making pancetta at home is easy with this recipe! Start with a quality cut of pork belly and the right mixture of salts and spices, and all you have to do is be patient while your pancetta cures for 2 weeks in the fridge."
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14 d 15 m servings 477 cals
Original recipe yields 10 servings


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  • Prep

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  1. Combine wine and garlic. Set aside.
  2. Combine allspice berries, juniper berries, cloves, black peppercorns, fennel seeds, white peppercorns, and red pepper flakes in a spice grinder or mortar and pestle. Grind to a fine powder. Add salt, Prague powder, and nutmeg and stir well to combine.
  3. Place pork belly in a glass or ceramic dish. Cover on all sides with the spice mixture. Pour wine mixture evenly on top. Cover with a wire rack and then with a large piece of muslin; the rack prevents the muslin from touching the pork.
  4. Refrigerate for 2 weeks. After 2 weeks, slice the pancetta and use in your favorite recipe, or pan fry as you would bacon.

Nutrition Facts

Per Serving: 477 calories; 48.2 g fat; 1.1 g carbohydrates; 8.6 g protein; 65 mg cholesterol; 1891 mg sodium. Full nutrition

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