Today i am on day 7 with my pancetta. I also used a metal grid, not a wooden piece. In this week i built a cage with tissue outside against flies. Now the pancetta hangs in this cage under my roof. Thank you for your recipe! Btw: the meat you are using looks fantastic!
My first pancetta & guanciale was from your video during the pandemic .I never cook bacon carbonara ever again ! I got hooked on to the curing universe & now I always cure my meats at home.Supermarkets ones are so expensive & not as delicious !!Thank you for all the spectacular videos .
Ciao Signor! You gained a new subscriber... Me and family just moved here in Italy 7 months ago and since then I became a pancetta lover and I love this video thanks for sharing I will definitely try it
Very interesting! Thanks for the recipe. I understand there are different ways of making pesto sauce depending on the region in Italy. Would be nice if you explain the most popular and yummy ones.
@@Spectacular-cuoredicioccolato 😂😂😂 Funny video! Yes, the blender is the way to go absolutely!. Good tip using ice cube! I have made a pesto using basil, one garlic tooth, some wallnuts, olive oil, pinch of salt and pepper. Once blended I added cream cheese that is lighter than cream and gives it creamy consistency. Im wondering how many other variations are out there.
Thank you for this video. The piece of Pork Belly i was able to get does not have the rind or skin on it as it was removed prior to packaging. WIll this recipe still work? Thank you.
Great video again, it looks spettacolare! Please don't speed up the video when you are tasting the food in the end of the video - without the speed-up we can tell even better how spectacular it is!
One question, how do i store pancetta after done and cut it? Do i have to wrap it to cover the cut side not to touch the air? Or just store it in refridgerator without covering? How italians store it? Thanks for sharing this video, take care!
Believe me or not, I just had a dream at night, and you were in that deam too. I will start with typical english word "Maaaan", but now seriously, Dear Andrea, that dream was one of the most relaxing and pleasant dream in my life. I and my wife and kid went to local markets (maybe were were on holidays in Italy, since I am from Slovakia), and you were there selling these cured "smoked" delicates meats. And I was like wow it is truly Andrea from youtube, should I tell him(you) that I watch your videos, I was a bit shy, as always in my life, but then I said that I know you from youtube, and you were happy about it and offered me pancheta slices, you sliced it by hands with bare knife so thin, and random people going passing by were tasting it. Then I woke up at 4:18am and could not beleive what a dream, should I tell you? Of course I am telling now, becasue you changed my life, interesting how can food make people happy, right? Changed life to the better, I will try from today all of the recipes I can find meat in my fridge, from this pancetta bacon, capicola, sausages, salami and everything I will find. Please taky my deepest bow from my heart to show you my respect, and THANK YOU for all your hard work. I love your videos, I love to eat and watch your videos at the same time. One word you know very well fits you perfectly, you are SPECATCULAR :)
Thank you Erik for this beautiful message 🤩 I am very happy that I helped you to start a new hobby 👍🏼 keep us updated and if you visit Italy and pass by Lecce area 😉 let me 🥳 we can eat something together or have coffee ☕️
@@Spectacular-cuoredicioccolatoYou are very welcome. My first LARDO is in the fridge already, counting down 90 days :-) Also, you are pretty far away, so south, but IF we go to Italy, I would consider taking that invitation (just wow, dreams come true? :D ). yes, this new hobby, oh oh, I am speechless, will post some results for 100% .I have just found your Italian video list with recipes, 46 videos, will watch every single one, more than just once :-) And also sharing your channel, one big Tante grazie :-)
because I don't use a fridge, I prefer hanging method so the liquid can drip and just re-apply the salt, and sometimes I wash it. once it's done, I coat them with ground black pepper and store it with a cloth (wrapped)
Wonderful video, thank you! I currently have my pork belly in the fridge on day 5. Question: if I have a basement room that is a constant temperature of 15.5 degrees Celsius, would it be safe for me to store my pancetta there for the roughly 21 days? Or should I store in my fridge? Thank you!
I make Pancetta and love it. I will try your method next time, you make it a bit different (no spices on top of the meat, your meat has more fat in it and you use the garlic as well) than me. I will also try to make Lardo and see your video about it of course. Your videos are fantastic, I really learn a lot, thank you and all the best to you.
I live in Taiwan, a tropical country. I'm curious about the "room temperature", how much the degree Celsius of your video is? I'm afraid the meat might corrupt if the weather is too hot. Thank you very much.
Hi- I made the pancetta and also guancale. Pancetta turned out delicious- the fat of the pork belly dissolves in your mouth when you eat it. Wow, thank you for sharing this recipe. Can you recommend best ways to use? Grazie mille! Guancale also good but quite a bit more salty than the pancetta…
So you don’t think you need a fan in the fridge? Some people are doing in fridges made into curing chambers with fans and humidifiers. Yours Seems to look perfect!
48 hours at room temperature is how many degrees Celsius? I live in the equatorial region, and the average temperature is 30 degrees Celsius, is that okay?
Average temperature of Italy is 20 to 25°C. If you live in South Eastern country like me, you can buy a fridge design for that temperature pretty cheap. They sell them for brewing and makeup storage purposes. . 30°C can affect the sugar leads it to melt. You can opt for more salt (+10%) and less sugar (-10%) and cut the time to 44 hours. . The more wild option is to use the noon sun (10 am to 2pm) then store them in the refrigerator when sunset. Similar to making lapchung. That'll cut you 25% time but more troublesome on cutting the bugs out of your meat. Recommended to put in windy area and use partial cover dome (the thing to cover your food with tiny hole [less than bug size]).
Thank you for this video! After one week in the fridge, you keep the meat outside the fridge for 48 hours. What is the reason for this? Btw, the meat is now curing in the fridge. But in 3 weeks i can try it. Cant wait :)
@@Spectacular-cuoredicioccolato I found this video again!! I had the process written down and couldn't find this video, but this has been my go-to ever since. Thank you so much (= Love from Australia
Could you tell us why you hang it out at room temperature for 48hrs after curing the meat? And what temperature should the room be? Love your videos 🔥🔥
One question please, Can I not add wine/pepper/garlic? Can I do this only with salt? I mean, due to allergies, etc. But of course, I understand that this is the true meaning of life, of Italian taste pancheta, all the ingredients. But the most important part is simply salt, for curing, all others are just taste benefits, nothing more? Thank you ;-)
@@Spectacular-cuoredicioccolato unless u hang it in an aircon room 24/7 the 30°C plus ambient temperatures + the humidity will rot your pork before it dries properly. 😅
I love bacon and after looking at the way you made it, I can't stop my mouth watering! Yum yum.
😂👍🏼 now you can make it 🥳
@@Spectacular-cuoredicioccolato For sure!😋
🤪
Today i am on day 7 with my pancetta. I also used a metal grid, not a wooden piece. In this week i built a cage with tissue outside against flies. Now the pancetta hangs in this cage under my roof. Thank you for your recipe!
Btw: the meat you are using looks fantastic!
Keep us updated with the tasting 👍🏼
Yes 🙂 the meat this time is very fatty
Very interesting to see how Pancetta is made. I might try this at home. Thank you
Keep us updated Gina 👍🏼🙂
Every time I watch you I'm inspired. But I've made my own pancetta since your first video. Thank you 👍
Spectacular 🙂 thanks for watching and sharing the videos
Same here ! We dont have pork where i live but i used beef instead. Very much excited 👍🏻
@dirilis8876 keep us updated
You are my favorite teacher. Thanks for all the years of good entertainment.
Thanks my dear 🤗👍🏼🥳
My first pancetta & guanciale was from your video during the pandemic .I never cook bacon carbonara ever again ! I got hooked on to the curing universe & now I always cure my meats at home.Supermarkets ones are so expensive & not as delicious !!Thank you for all the spectacular videos .
Thanks for sharing your experience with us
You can try this pasta 🍝😉 th-cam.com/video/a8bB-6r1Mv0/w-d-xo.html
I just had a batch of your dried Italian sausage finish. Very good. Love the recipes.
Spectacular 🥳👍🏼
Need to try this version. I've always made using curing salt. Looks amazing!!!!
😉👍🏼 keep us updated
That's nice. I did the same today a pancetta, and two weeks ago, I made six guanciale they are fantastic 👍🥂🥂🇨🇦
6 ? 🤪 spectacular
You are a true Genius. Thank you very very much for recipe. I am so hungry now (after watching this), even after dinner of 150grams of such pancheta.
😂👍🏼 thanks
Ciao Signor! You gained a new subscriber... Me and family just moved here in Italy 7 months ago and since then I became a pancetta lover and I love this video thanks for sharing I will definitely try it
Spectacular 🥳 welcome to Italy 🎉
The recipe of any really good thing: the time, the time and the time again
Thanks ☺️
So easy besides time used. Very good
👍🏼😉 yes
Very interesting! Thanks for the recipe. I understand there are different ways of making pesto sauce depending on the region in Italy. Would be nice if you explain the most popular and yummy ones.
I second this suggestion.
I will 😉 you can check this old video 😂 waiting for the new one
th-cam.com/video/WsixKUTGkyk/w-d-xo.html
😉👍🏼
@@Spectacular-cuoredicioccolato 😂😂😂 Funny video! Yes, the blender is the way to go absolutely!. Good tip using ice cube! I have made a pesto using basil, one garlic tooth, some wallnuts, olive oil, pinch of salt and pepper. Once blended I added cream cheese that is lighter than cream and gives it creamy consistency. Im wondering how many other variations are out there.
😂👍🏼 this is the original recipe 😉 from this one you add and remove and change ingredients
Looks really good. Cheers!👍👍✌️
Thanks 🥳👍🏼🤪
This will be my next project. I just made the lamb prosciutto, will be making a few more simple cuts along with this one within the next week.
Keep us updated on both 😉👍🏼
I’m going to give this a go looks fantastic ❤❤❤ I already made Busturma and that is looking good 😋❤️🙏🍀
Bravo 👏🏼 keep us updated
Thank you for this video. The piece of Pork Belly i was able to get does not have the rind or skin on it as it was removed prior to packaging. WIll this recipe still work?
Thank you.
Without skin the fat can becomes rancid
I didn’t know that pancetta is washed with 🍷 wine😊. I learn so much from you. Thank you.
Thanks for watching and sharing the video 🙂👍🏼🥳
Great work well done, mate 👍
Thanks Aldemir 🙂👍🏼
Absolutely fantastic, going to try this.
Spectacular 🥳 keep us updated 😎
Dude! Looks so good. 👌
Thanks Jim 🥳
Thanks for the recipe. Just tried it after three weeks in the basement - SPECTACULAR! ;)
🥳 thanks for sharing your experience 👍🏼
Great video again, it looks spettacolare! Please don't speed up the video when you are tasting the food in the end of the video - without the speed-up we can tell even better how spectacular it is!
😂👍🏼 thanks
One question, how do i store pancetta after done and cut it? Do i have to wrap it to cover the cut side not to touch the air? Or just store it in refridgerator without covering? How italians store it?
Thanks for sharing this video, take care!
Yes 👍🏼 wrap it and cover the cut side
And in the fridge
Believe me or not, I just had a dream at night, and you were in that deam too. I will start with typical english word "Maaaan", but now seriously, Dear Andrea, that dream was one of the most relaxing and pleasant dream in my life. I and my wife and kid went to local markets (maybe were were on holidays in Italy, since I am from Slovakia), and you were there selling these cured "smoked" delicates meats. And I was like wow it is truly Andrea from youtube, should I tell him(you) that I watch your videos, I was a bit shy, as always in my life, but then I said that I know you from youtube, and you were happy about it and offered me pancheta slices, you sliced it by hands with bare knife so thin, and random people going passing by were tasting it. Then I woke up at 4:18am and could not beleive what a dream, should I tell you? Of course I am telling now, becasue you changed my life, interesting how can food make people happy, right? Changed life to the better, I will try from today all of the recipes I can find meat in my fridge, from this pancetta bacon, capicola, sausages, salami and everything I will find. Please taky my deepest bow from my heart to show you my respect, and THANK YOU for all your hard work. I love your videos, I love to eat and watch your videos at the same time. One word you know very well fits you perfectly, you are SPECATCULAR :)
Thank you Erik for this beautiful message 🤩 I am very happy that I helped you to start a new hobby 👍🏼 keep us updated and if you visit Italy and pass by Lecce area 😉 let me 🥳 we can eat something together or have coffee ☕️
@@Spectacular-cuoredicioccolatoYou are very welcome. My first LARDO is in the fridge already, counting down 90 days :-) Also, you are pretty far away, so south, but IF we go to Italy, I would consider taking that invitation (just wow, dreams come true? :D ). yes, this new hobby, oh oh, I am speechless, will post some results for 100% .I have just found your Italian video list with recipes, 46 videos, will watch every single one, more than just once :-) And also sharing your channel, one big Tante grazie :-)
@eriktomasek383 yes 👍🏼 send some pictures on instagram
‼Greetings from Toronto 🇨🇦
👍😉😀
Thanks Paul 🥳
Excellent video! Thank you.
Thanks 👍🏼😉
because I don't use a fridge, I prefer hanging method so the liquid can drip and just re-apply the salt, and sometimes I wash it. once it's done, I coat them with ground black pepper and store it with a cloth (wrapped)
👍🏼 thanks for sharing, do you hang it at what temperature?
@@Spectacular-cuoredicioccolato 17°C or even lower at night like 15°C
Ok 👌🏼 perfect
Wonderful video, thank you! I currently have my pork belly in the fridge on day 5.
Question: if I have a basement room that is a constant temperature of 15.5 degrees Celsius, would it be safe for me to store my pancetta there for the roughly 21 days? Or should I store in my fridge?
Thank you!
Yes 👍🏼 you can move it in the basement. But check it every week and keep us updated
I make Pancetta and love it. I will try your method next time, you make it a bit different (no spices on top of the meat, your meat has more fat in it and you use the garlic as well) than me. I will also try to make Lardo and see your video about it of course. Your videos are fantastic, I really learn a lot, thank you and all the best to you.
Thanks for your support 👍🏼🥳 yes 🙂 keep us updated 😉
Will do👍
Bravo 👏🏼
Thanks, from Brazil
Thanks for watching and sharing the video 🥳
I'm gonna try it very soon.
Keep us updated 🥳👍🏼
I live in Taiwan, a tropical country. I'm curious about the "room temperature", how much the degree Celsius of your video is? I'm afraid the meat might corrupt if the weather is too hot. Thank you very much.
I was in Thailand when I done this video, same temperature of Taiwan 👍🏼
This i will definitely make at home
Bravo James 👍🏼 keep us updated 🤩
Such great videos
Thanks 🥳
Wow it’s really awesome 🥰🥰
Grazie 🤩
@@Spectacular-cuoredicioccolato gracias
🙂 welcome
Hi- I made the pancetta and also guancale. Pancetta turned out delicious- the fat of the pork belly dissolves in your mouth when you eat it. Wow, thank you for sharing this recipe. Can you recommend best ways to use? Grazie mille!
Guancale also good but quite a bit more salty than the pancetta…
I use the pancetta for amatriciana pasta and carbonara instead of guanciale. Or you can add it to potetos
Great instruction! You said 55g of sea salt without Iodine, correct?
Exactly 👍🏼
good job!!
Thanks ☺️
Excellent recipe. As soon as I buy bacon, I will definitely make this Italian specialty. Can I use semi-dry wine or can it be dry or sweet ?
Keep us updated 👍🏼
Yes 🙂 you can use any kind of wine 🍷
@cuoredicioccolato can i subtitude red vine to wiskey? wouldnt it taste awful?
Yes 👍🏼 you can but I never tried
@@Spectacular-cuoredicioccolato just thinking won't it change the taste for the worse
@@Spectacular-cuoredicioccolato thank you
The taste it will be good for sure but maybe a little bit expensive 😉
@@Spectacular-cuoredicioccolato i will use sprayng bottle to wash it :)
Ciao,What do you think this will taste like on pasta 🍝?
Grazie, en Ciao ciao
It’s perfect for this pasta 🍝 th-cam.com/video/a8bB-6r1Mv0/w-d-xo.html
@@Spectacular-cuoredicioccolato Ciao grazie, andrò a dare un'occhiata, hehe I like Google translate,
Grazie
Ciao ciao
😂👍🏼
It's not a video unless we get the hand wave with the SPECTACULAR!
Exactly 🥳 spectacular 🤩
Such enthusiasm 🤣😂🤣😂
😂👍🏼🤪
Ciao from Thailand. Just wonder if this would work if we hang the meat outside in tropical hot and humid weather?
I done it in Thailand, follow the recipe. How long do you want to hang it outside?
@@Spectacular-cuoredicioccolato I meant the second curing process after wine washing. If I hang it outside instead of in the fridge will it get bad?
It’s too hot outside 😬 sorry
Hi Andrea. If I want to smoke this panceta, should I do it before or after drying it in the fridge?
Usually before 👍🏼
@@Spectacular-cuoredicioccolato Thank you very much and greetings from Colombia!
Welcome 👍🏼 greetings from Thailand
Can it stay it the tray for 3 weeks? I have no space to hang it
Yes 👍🏼
@@Spectacular-cuoredicioccolato same with the sausage? Can it stay on the net tray?
@adrianwalas9500 yes if you can not hang it
I forgot to rub it with a garlic before putting it in the room temperature for 2 days. What is the best option to add a garlic now? Thanks :)
@adrianwalas9500 you can do it only on the skin because the rest have already the spices
Bravo!!!
Grazie 🤩
Thank you
Welcome 👍🏼
spectacular indeed, could it be made with lamb?
Probably, but I never tried
i want to try your recipe using a rosemary salt
Ok 👌🏼 keep us updated
I did this,but i got tiny bit of white/green mold on the outside. What to do?🤔
Clean it using a towel and wine or vinegar
@@Spectacular-cuoredicioccolato ok,i will do this.thank you so much!😉👍
Keep us updated 🙂
thanks for dressing up with that stylish ehirt and tie 😊
Welcome 😉👍🏼
So you don’t think you need a fan in the fridge? Some people are doing in fridges made into curing chambers with fans and humidifiers. Yours Seems to look perfect!
For lard is not necessary
Super 😋👌🏼
Thanks 😉👍🏼🤪
Can the pancetta cure in a curing chamber (13C, 80% humidity)? Or should it cure in a drier environment (like a fridge)?
Curing chamber will be perfect 👍🏼 but probably you will need 2 months
48 hours at room temperature is how many degrees Celsius? I live in the equatorial region, and the average temperature is 30 degrees Celsius, is that okay?
Average temperature of Italy is 20 to 25°C.
If you live in South Eastern country like me, you can buy a fridge design for that temperature pretty cheap.
They sell them for brewing and makeup storage purposes.
.
30°C can affect the sugar leads it to melt.
You can opt for more salt (+10%) and less sugar (-10%) and cut the time to 44 hours.
.
The more wild option is to use the noon sun (10 am to 2pm) then store them in the refrigerator when sunset. Similar to making lapchung.
That'll cut you 25% time but more troublesome on cutting the bugs out of your meat. Recommended to put in windy area and use partial cover dome (the thing to cover your food with tiny hole [less than bug size]).
I done it in Thailand 😉
Thanks for sharing this information 👍🏼
Вкусненькое сало. Солим, коптим, жарим, что с ним только не делаем. Осталось только в красном вине замариновать)
🥳 spectacular
Spectacular......
Bravo Rick 🤪
Nice knife!
😂👍🏼 thanks 🥳
I am judging the recipe by the frequency of the... elicottero!😊
Exactly 😂👍🏼🤩
Nice my dear
Thanks buddy 👍🏼
Wspaniała recepta. Właśnie wstawiłem boczek wedle twojej metody. Mam nadzieję, że będę tak samo ręką machał, podekscytowany smakiem boczku jak ty.
Spectacular 😉👍🏼 keep us updated 🥳
Looks good! 🤑🤑
It’s spectacular 🥳
It’s spectacular 🤪
wow
😉👍🏼 thanks
After 7 days you said to keep 2 days at room temperature. Please tell what room temparature, I live in tropical country.
I done it in Thailand 😉
Thank you for this video! After one week in the fridge, you keep the meat outside the fridge for 48 hours. What is the reason for this?
Btw, the meat is now curing in the fridge. But in 3 weeks i can try it. Cant wait :)
To dry and start a kind of fermentation
@@Spectacular-cuoredicioccolato thank you ver much
😉 keep us updated
@@Spectacular-cuoredicioccolato wasn’t able to wait... tasted it. Its VERY good :) Will be making more soon.
😂👍🏼 spectacular 😉 I can understand your feelings
speee taa cula really really spectaa cula
Thanks 🙏🏼
@@Spectacular-cuoredicioccolato I love your accent. I wasn't trying to be rude.
😂👍🏼 thanks
Maestro.
Hi 👋🏼 Viktor
Wow, no curing salts? And what a piece of meat to start with too, very nice! I will give this a try (=
🤩👍🏼🤪🥳 keep us updated
He used red vine ,no curing salt
Exactly 👍🏼
@@Spectacular-cuoredicioccolato I found this video again!! I had the process written down and couldn't find this video, but this has been my go-to ever since.
Thank you so much (=
Love from Australia
@WayAlpha101 thanks for this comment 🤗
That's a lot of pancetta... how long does it keep for? I guess in the fridge?
In the fridge vacuum , it can last 1 year
Could you tell us why you hang it out at room temperature for 48hrs after curing the meat? And what temperature should the room be?
Love your videos 🔥🔥
It’s necessary for the start of the maturation
One question please, Can I not add wine/pepper/garlic? Can I do this only with salt? I mean, due to allergies, etc. But of course, I understand that this is the true meaning of life, of Italian taste pancheta, all the ingredients. But the most important part is simply salt, for curing, all others are just taste benefits, nothing more? Thank you ;-)
Yes 👍🏼 in theory but I never tried
Thank you ❤kiss
Thanks 🤗 hug
Now, where to hang my pancetta safely away from cats 🤔🤔🤔🤔
Yes 😂👍🏼
😋👌
🥳👍🏼🤪 thanks
Why remove the top fat but enjoy the bottom fat?
What’s the difference?
The consistency and taste are different
សាច់ជ្រូកបីជាន់នេះខ្លាញ់ច្រើនណាស់អ្នក!
🥳👍🏼🤩 spectacular
ឥឡូវនេះខ្ញុំចេះធ្វើដោយខ្លួនឯងដោយសារតែមើលវីដេអូរបស់អ្នកហើយក៏ចេះញ៉ាំដូចអ្នកដែរហើយ។ ពីមុនខ្ញុំមិនដឹងមិត្តភ័ក្ដិទិញយកមកឱ្យខ្ញុំកាត់ខ្លាញ់ចោល។ 😂
I always thought you had to cook pancetta before eating. I've been ruining it my whole life
😱 you can eat like this or use it for a spectacular pasta dish th-cam.com/video/a8bB-6r1Mv0/w-d-xo.html
wentylator spektakulator :)
😂👍🏼 thanks
@@Spectacular-cuoredicioccolato nie ma sprawy
Да что же это такое делается!)
Pancetta tesa
@@Spectacular-cuoredicioccolato I meant that it looks so yummy!
😂👍🏼 thanks ☺️
屏幕上打岀汉字会有更多中国人观看分享您的视频。
I know 👍🏼 thank, but I don’t speak Chinese 😬 sorry
@@Spectacular-cuoredicioccolato 大师，你可以把你的香料配比用你国家的文字一一打在视频的末尾我们就方便用翻译软件翻译了。谢谢
Sorry I can’t translate this message from the smartphone 😩
kochang beach jungle loves you recipes wpould like to sponsor you
Thanks
Сало їсть.😁
🤔
Se ve muy rica pero demasiado grasa!!
Yes 👍🏼 it is only fat 🤪
Hi! Great video! 👍🥓 This being the tropics; I was wondering what is the "room temperature" that you hang your pancetta in?
I am in Thailand 😉 I think you know the temperature 😎
@@Spectacular-cuoredicioccolato unless u hang it in an aircon room 24/7 the 30°C plus ambient temperatures + the humidity will rot your pork before it dries properly. 😅
Only 2 days at room temperature after in the fridge. Check the video 😉