Pancetta (Cured Pork Belly)


  • 5 pounds Llano Seco pork belly
  • 1/4 c. kosher salt
  • 2 tsp pink salt
  • 2 tbsp black pepper
  • 2 tbsp juniper berry
  • 4 bay leaves
  • 1 tbsp fennel seed
  • 1 tbsp coriander
  • 2 tbsp brown sugar
  • 2 tbsp thyme
  • 1 tsp nutmeg
  • 5 cloves garlic micro-planed


  1. Mix all ingredients together in small bowl.
  2. Rub on the pork belly thoroughly and then place in the refrigerator to cure for ten days. Over this time, the belly will leach liquid, which is crucial to the flavoring of the pancetta.
  3. Every other day, turn the pancetta over to continue exposing the flesh to the liquid. 
  4. After ten days, remove from the refrigerator, rinse under cold water, and pat dry.
  5. Rough grind about half a cup of peppercorns, and sprinkle on the meat (not fat) side. Roll the belly into a tight log, and tie it off with cooking string. Then wrap in cheese cloth and hang in a cool place for another 10-15 days.
  6. When firm remove from the cheesecloth, trim away any imperfections and portion into manageable pieces, wrap tightly in plastic wrap, label, and freeze until needed.