My father moved to Canada from Calabria in the late 60s. He still makes sopresatta but the art of panchetta was lost with my nono. Everything my father remembered about my nono making panchetta was mentioned in this video, even using the skin for frying the beans. I have the families first panchetta in 30 years hanging next to my sopresatta thanks to this video!
👍 😋 let us know the result when you cut it 😉. Tomorrow you can watch the video recipe for the nduja. Ciao paesà. Remember to share the videos with your friends 😀
@@Spectacular-cuoredicioccolato An update: I passed the test. My Calabrian Father was impressed and said it was way better than the store bought one we shared 2 weeks ago! Next fall we're going to be doing a few together. Thanks for an amazing video!
I have been curing and smoking bacon for the past 2 years. I love the fact that you use the traditional methods without chemical curing agents. I will never use chemical salt. I will give this a try. Thank you for the video.
Thanks to you, I am going to try this for the first time. I love Italian cuisine. Everyone knows that the Italians pioneered so many tried and true methods and techniques that are now standard in the art of cookery all around the world today. You teach so well. Thanks for the great content!
I am in the middle of making this right now. Two more days before I wash with beer. Super excited to taste the results! Thank you for your awesome videos!
@@Spectacular-cuoredicioccolato I just cut into it and me and all three children had a taste. SO GOOD! Amazing recipe! Thanks again, will definitely make this again.
After 4 weeks of waiting, I finally cut and tasted your recipe pancetta this morning. It is very easy to make, and what's most important it's amazing in taste! I honestly did not expect the taste of it to be as good! Can't wait to make a carbonara tonight :) Thanks
You are a hero of humanity! :D I've not tried any of the meat curing techniques, but I'm already planning to get a small secondary fridge dedicated to it for the future.
How does this channel not have over a million subs mans is giving the Italian advice “AT HOME” not a lot of videos people do for curing are meant for like doing it by yourself at home. He is the goat 🐐
Greetings, I have tried two of your cured meat recipes so far and this one turned out the best. I just finished the last of the bacon and it was truly the best tasting bacon I have ever had. Thank you for your channel, thank you for your recipes and than you for being as honest and enthusiastic as you are. This weekend I am starting your purple ginger beer recipe. Thank you very much. Spectacular!!!
Thank you for this great video. I am making now. I put a plastic bag over my chopping board to stop the liquid being absorbed, seems to be working well so far.
Sir you make aging meat look easy thank you for your videos they're very helpful and I'm going to go ahead and start trying my hand on preserving my own meats
Hello, it turned out beautifully 😁 I have been making my own pancetta almost every months using the base recipe and adding herbs and more chilli flakes. So I have tried rosemary and another batch with thyme 🤤🤤
Just hearing your voice makes me smile..and your hand movements when you taste the panchetta is the funniest I've ever seen.. You are really really cute.thank you for the recipe
I'm trying this out now, and it looks great so far (after one week). Just to be clear, never use laurel leaves from a hedge (also known as 'cherry laurel' or 'Portuguese laurel', but generally just called 'laurel') as they are poisonous. Instead, use 'noble laurel', or 'sweet laurel' which is generally known as 'bay'. Bay leaves Good. Laurel leaves Bad. www.thepoisongarden.co.uk/atoz/prunus_laurocerasus.htm
In Latin languages bay leaf is often called “laurel”. In French, laurier is just regular bay you buy in the shops, laurier thym is the decorative poisonous laurel. I’m assuming it’s a similar situation in Italian.
I have shared this video with so many people! Thank you! Thank you for the brilliant stick in the fridge idea. My Pancetta is curing in the fridge - so excited! Patience is a virtue. #SouthAfricaLove to you!
You are GREAT, using those simple Italian recipes taste THE BEST and i'm trying them all out, but for now meat only, beer and wine later :) Sei FANTASTICO, usare quelle semplici ricette italiane è IL MIGLIORE e le sto provando tutte, ma per ora solo carne, birra e vino dopo :)
Cuore, grazie mille lot for making my dream happen, cure the meat at home since we don't have yard or basement in our city apartment. After weeks of preparation, we have tried bacon cured in this way and we are delighted! As family, we surely know what good bacon tastes and looks like and this was great! Greetings from Belgrade, Serbia!
Hi Cuore, I already made your pancetta few times and it is SPECTACULO. Last time I cut off the hard thick skin added 1/4 of the mixture and it is MAGNIFICO. Easier to cut once ready to eat. I also made the pork fillet and again 10 out of 10. MOLTO GRAZIE PER LA TUA RICETTA
Once again Andrea you have made my mouth water. I have 3kg of Pork Belly ready for the spice Rub and another 3kg of Pork Belly in Salt for next week. Macro in Thalang had wonderful Pork Belly for Sale 2 days ago, I could not resist. For your information when your get back, check out Macro they are now stocking fresh salted and frozen Pork Stomachs and Large and small Intestines, they need cleaning but now we have a ready supply for many other projects. Regards Barry
Hi, starting in March 2021, I tried to cure Pancetta according to your recipe. Now it's beginning of June and my Pancetta seems to be finished. Just one word: "Spectacular" 😀 Thanks for the recipes on your channel! BTW: I made my first Spaghetti Amatriciana with THIS Pancetta… Unbelievable… Keep up your good work! Greetings from Monaco di Baviera!
Thanks for making this excellent video. Please make more cured meat, sausage and charcuterie recipes. I love all of your work!! This is the same basic recipe I used when I was breeding Berkshire pigs. I didn't put chile pepper on, but I want to try that. I used a wine cooler to hang the belly in because I didn't have room in the fridge. This allowed me to keep the belly in the low 60's. I'm going to try making pancetta this winter in my attic and hang it from a rafter, as long as the temperature up there doesn't fluctuate too much.
Can't wait to make this. Just found a nice slab of pork belly today and bought some. It is hard to find near where I live. So this is on my "to do" list for tomorrow. So excited! Thanks for this video!
@@Spectacular-cuoredicioccolato sempre lo stesso - la pancia. Ho comprato quello che si chiama in spagnolo "asado" che include la pancia sulle costole, ho tolto le ossa, e ho usato la carne. Peccato che non ti posso mandare un assaggio... Qui in Israele non si usa mangiare carne suina per motivi di religione, ma il risultato col'agnello e veramente buono.
Thank you! I would like to try this. I took notes but can you tell me if I got it right? Use the First dry rub (ingredients in my notes) to coat the top and side surfaces of the pork (not the bottom); place meat on a sloped board and let it drain in the refrigerator for 7 days; flip 90 degrees each day for uniform drainage. On day 3, flip it upside down to drain with skin on top. On day 5, flip it skin side down again. On day 7, rinse with vinegar to get all the cure off, then put some salt in a dish and lay the skin side down in the salt. After ? days, wash the salt off the bacon with beer. Prepare Second dry rub; apply to entire meat side surface; poke a hole through one corner and run a string to hang in the basement (or fridge) for 3 weeks. Meat is ready to eat.
I am trying to sent phots of prosciutto and pancetta and eggplant preserve that I have made from your teachings but it’s not giving me options to sent . You are spectacular !!!!!! Your food is spectacular!!!!!! Thank you. I’m gonna try all your recipes.
My beef pitina is now one week old, it looks great, we have dry cool winters here in South Africa, so im looking how it works out without refridgerator, refridgerators dry out the meat too fast and burn the meat here, im making panchetta next week, will be making two pork bellies. Great channel, thank you. Kind regards from South Africa.
Hi All and thank you so much to the chef for this video. If i wanted to make the equivalent of the bacon i buy from the shop and cook for breakfast at what point would I do this?
Follow this other recipe Homemade SMOKED BACON - How to Cure and Smoke BACON in Traditional way at home NO Nitrates only Salt th-cam.com/video/QOwYq_K92Qg/w-d-xo.html
thank you very much i just made 2 kilograms of cured pork belly and im following your recipe! i love the idea of washing it with beer and the bayleafs! it looks very traditional!
I finished making 2 slabs of this November 2023. Delicious! I still have an uncut slab wrapped in paper in the refrigerator, so it is 3 months old. Is it still good (since it was never cut into)?
Love all those of your videos. First time I try to cure the pork meat. It has been over 2 weeks already. I can’t wait to try it. I also have tried the sun dried tomato and mushroom in olive oil and they turned out great. Thanks so much
Sei un GRANDE ! Guardiamo tutti i tuoi video e cerchiamo grazie a te di vivere meglio in Thailandia. Grande rispetto per aver ammesso che il salame non e' riuscito al meglio. Errare humanum est. Ammetterlo e' divino. Mia moglie (Thai) ti chiede dopo aver provato diverse tue Ricette come fare lo Speck. Un grazie enorme da due tuoi grandi Fans.
@@Spectacular-cuoredicioccolato Siamo nel profondo sud. A Pak Meng nella provincia di Trang. Mia moglie sta provando diverse tue ricette. Maiale a kg ovunque. Ti sapro' dire tra un po' il risultato. Grazie ancora Mr. Chocolate Heart
Third week so far tomorrow night washing it with beer and rubbing with salt,paper, chilli and garlic powder after that will hang it in the house 2 days on room temperature and later 3 more weeks in the fridge! Man already looks delicious 😁 Thanks for sharing recepie my friend👍
Hello, I just found this video. I have never seen cured pancetta like this that you can eat like soppressata or salami. I always thought pancetta was used for cooking like our bacon. I will definitely give this a try. Thank you. I always watching enjoy your videos.
I watch this vid for the fifth time and only now I saw a tree branch in the fridge! Spettacolare! Simple and effective, as usually. My pancetta by your recipe is not ready yet, but it will be soon!
@@Spectacular-cuoredicioccolato , today I tasted my 'pancetta'. It looks different than yours. But it's spettacolare! Pics in google photo. photos.app.goo.gl/h8j7hyiX725rY8Xn6
Un baccio delle Philippines :-) I'm a swiss expat from Geneva, so a latin and a big fan of italian cooking. Here I prepare my pancetta by rincing it with red wine after the dry brining, then I season it with black pepper and dry sage. I remove part of the skin so when I roll it tight there remains only enough to wrap around my pancetta with the remaining skin. Sage gives an amazing flavor to the pancetta ! If you never tried, give it a try, I find it awsome ;-)
Bin gerade auf deinen Kommentar gestoßen. Bin auch Schweizer und wohne in der Karibik. Lebst du immer dort? Trocknest du weiterhin Fleisch? Gruss Roland
My father moved to Canada from Calabria in the late 60s. He still makes sopresatta but the art of panchetta was lost with my nono. Everything my father remembered about my nono making panchetta was mentioned in this video, even using the skin for frying the beans. I have the families first panchetta in 30 years hanging next to my sopresatta thanks to this video!
👍 😋 let us know the result when you cut it 😉. Tomorrow you can watch the video recipe for the nduja. Ciao paesà. Remember to share the videos with your friends 😀
@@Spectacular-cuoredicioccolato An update: I passed the test. My Calabrian Father was impressed and said it was way better than the store bought one we shared 2 weeks ago! Next fall we're going to be doing a few together. Thanks for an amazing video!
🤩🤯 I am very happy to read this comment 👍 buon lavoro ragazzi 😉
Its easy and way cheaper than buying pancetta at the store. i love to make it and also salami.
I have been curing and smoking bacon for the past 2 years. I love the fact that you use the traditional methods without chemical curing agents. I will never use chemical salt. I will give this a try. Thank you for the video.
Bravo 👍🏼😉 let us know
My thoughts exactly craig, old world methods LOVE this guy.
It never ceases to amaze me how much time and effort you put on those videos. It takes ONE ENTIRE MONTH to make that?!?! That is fantastic!!!
Thanks 👍🏼 this is why if you can 😉 please share the videos with your friends and family 🍺
@@Spectacular-cuoredicioccolato I do. Always share on Facebook and Twitter. ;)
Thank you my friend 😉
It is well worth it. Remember the old saying: "Good things take time". All natural with basic ingredients, no chemicals.
this channel is underrated.
Thanks ☺️ please share the videos with your friends 😉
It certainly is
Thanks for watching and sharing the videos 😀 it's a big help 😊
Agree deserves more likes
Thanks 😊
Mate, you’re an absolute legend, thanks for the inspiring and so easy to make videos, keep up the good work!!!!
Thanks 😊 please share the videos with your friends 😉🤭 Thanks 😋
Good to see some other Aussies checking out these recipes 👌
Good food is the same dosen't matter what country we are from . This guy is great, not rocket science.
@@ronnienott143 exactly what I was about to say!
Thanks to you, I am going to try this for the first time. I love Italian cuisine. Everyone knows that the Italians pioneered so many tried and true methods and techniques that are now standard in the art of cookery all around the world today. You teach so well. Thanks for the great content!
Thanks 😊 please share the videos with your friends and family 😉
I am in the middle of making this right now. Two more days before I wash with beer. Super excited to taste the results! Thank you for your awesome videos!
😉👍🏼 let us know the final result 😋
@@Spectacular-cuoredicioccolato I just cut into it and me and all three children had a taste. SO GOOD! Amazing recipe! Thanks again, will definitely make this again.
Thanks for sharing your experience and the video with your friends and family. Big hug 🤗 to your children
You are the Yoda of Italian food. The advice is legendary. The English words are not necessarily in the right order but perfectly understandable
😂👍🏼 thanks
I did this, but kept it in the basement for 4 weeksto cure. I just finished cutting it open...Spectacular! 100% 👍
Spectacular 🤩 thanks for sharing your experience 😉👍🏼
Old video, great tutorial!!!! I've loved watching this channel grow to almost half a million subs! Thank you for the amazing recipes!
Thanks my dear for your support, watching and sharing the videos 🥳
Thank you, easy to follow and I was inspired by your enthusiasm. Tonight cooked a carbonara made with pancetta made this way. Delicious. Many thanks.
Thanks ☺️ let us know if the carbonara is better with this bacon 😉😋
Our whole family enjoys your show & recipes!!! Keep up the good work. Thank you for sharing your talent!
Thanks 😊 for your big support 😉👍🏼
After 4 weeks of waiting, I finally cut and tasted your recipe pancetta this morning. It is very easy to make, and what's most important it's amazing in taste! I honestly did not expect the taste of it to be as good! Can't wait to make a carbonara tonight :) Thanks
Spectacular 🤪👍🏼🤩 let us know when you make the carbonara 🤤
It is surely awesome using pork's belly but i heard that the best option for carbonara is "guanciale" that means pork's cheek.
Exactly 😉👍🏼
Mate I followed your video and made Pancetta for the first Time . all I can say is SPECTACULAR so happy with the out come Thank you
🥳 thanks for sharing your spectacular experience 😉
You are a hero of humanity! :D
I've not tried any of the meat curing techniques, but I'm already planning to get a small secondary fridge dedicated to it for the future.
😂👍🏼 thanks 😉 if you have space it is a very good idea
How does this channel not have over a million subs mans is giving the Italian advice “AT HOME” not a lot of videos people do for curing are meant for like doing it by yourself at home. He is the goat 🐐
Please share the videos with your friends and family
Greetings, I have tried two of your cured meat recipes so far and this one turned out the best. I just finished the last of the bacon and it was truly the best tasting bacon I have ever had. Thank you for your channel, thank you for your recipes and than you for being as honest and enthusiastic as you are. This weekend I am starting your purple ginger beer recipe. Thank you very much. Spectacular!!!
Spectacular, thanks for your experience 👍
Please share the videos with your friends 😉 and let us know about the beer 🍺
love the windmills you make while you eat, Great stuff, learning a lot !
😂👍🏼 thanks David
It looks delicious! Congratulations for your good work.
Thanks 😊
I was waiting for the double windmill hands - I was not disappointed. Your food always looks amazing! Grazie!
😂👍🏼 grazie tante 😉
Thank you for this great video. I am making now. I put a plastic bag over my chopping board to stop the liquid being absorbed, seems to be working well so far.
Ok, let us know when you taste it, and thanks for the advice 👍
I just wanted to tell you how much I enjoy your videos.
Thanks Peter for watching and sharing the videos with friends and family 🤩
Sir you make aging meat look easy thank you for your videos they're very helpful and I'm going to go ahead and start trying my hand on preserving my own meats
👍 let us know the result and please share the videos with your friends 😉 thanks
Brilliant site for cured meats - authentic, passionate and so easy to follow for home use. Well done - can’t recommend enough.
Thanks 😊 please share the videos with your friends and family 😉
"spettacolare..."
well done my friend!!!
thanks for your video!
Welcome. Please share it 😉
😂👍🏼 bravo
This is really FANTASTIC! I 'm making it every two weeks - so always having in the fridge ))) with rye bread it's just WOW! Highly recommended
Spectacular 😂 I am very proud of you 👍🏼
My pancetta has been curing in my fridge since the 25 January 😁 I am counting down the days to taste it. 🤤
How did it turn out?
Me too I would like to know ☺️
Hello, it turned out beautifully 😁 I have been making my own pancetta almost every months using the base recipe and adding herbs and more chilli flakes. So I have tried rosemary and another batch with thyme 🤤🤤
I wish I could send you photos. They make an amazing gift for birthdays or Christmas. People love it so much they even want to order it 😁
Spectacular 🥳 thanks for sharing your experience 🤩🥓
100% impressed. Cured meat before, but this fellow is way above any other that I have watched. Going to give this a go. Thank you Captain.
Bravo 😉 When you try the recipe you can share the pictures with me on instagram or if you tag me I can watch them 🤩
Just hearing your voice makes me smile..and your hand movements when you taste the panchetta is the funniest I've ever seen.. You are really really cute.thank you for the recipe
Thanks 😊. Please share the videos with your friends 😁 Thanks
😮
Madre mia!!!! Que recetas tan estupendas !!!! Muchas gracias desde España. Grazie mile
Grazie a te 😉👍🏼
i absolutely love the hand gestures! cracks me up everytime! keep up the spetacular job!
😂👍🏼 thanks
Being part Italian we used to say the only way you can shut up a dago is tie his hands behind his back
Thanks for letting us know how to cured and preserved meat.. Just is very interesting.👌👌👍👍😊🥂🥂
Thanks 😊 please share the video with your friends and family 😉👍🏼
I love your vids keep going man!
Thanks. Please share the videos 😉
@@Spectacular-cuoredicioccolato please in wish temprenture in refrigerator? Thank you i love your channel
I don’t know but I keep it at the minimum power
@@Spectacular-cuoredicioccolato 5 degree it is ok?
Because when fridge i dont undersrand below zero or from 1 and up 🙂
I have just tried my Pancetta following your guide....it tastes fantastic, thankyou so much. Your easy to follow instructions are great :)
Thanks 😊 please subscribe and share the videos 😉👍🏼
This is fantastic, I'm definitely going to have a go at making this! 😃. I really like your channel 😊👍
Thanks. Please share the videos with your friends 😉
I’ve done it with all kinds of seasoning. Just keep it clean and it’s rewarding!
👍
Another great one!!!!!!
Thanks very much!
Best regards from Serbia and Peru
Marko and Daniela
Thanks again 👍🏼😋
I'm trying this out now, and it looks great so far (after one week). Just to be clear, never use laurel leaves from a hedge (also known as 'cherry laurel' or 'Portuguese laurel', but generally just called 'laurel') as they are poisonous. Instead, use 'noble laurel',
or 'sweet laurel' which is generally known as 'bay'. Bay leaves Good. Laurel leaves Bad.
www.thepoisongarden.co.uk/atoz/prunus_laurocerasus.htm
Thanks for the information 👍😀
Our neighbours have laurels absolutely everywhere in their huge garden, and everytime our sheep get out they eat them and poison themselves.
😬
In Latin languages bay leaf is often called “laurel”. In French, laurier is just regular bay you buy in the shops, laurier thym is the decorative poisonous laurel. I’m assuming it’s a similar situation in Italian.
👍 thanks for the information
This is the most amazing thing I have seen in recent food memory. In just a moment my life was changed. Thank you so much. 🙏
Thanks 😊 please share the video with your friends and family 😉
@@Spectacular-cuoredicioccolato I’m sharing your wonderful videos and knowledge with everyone I know! Thank you
Thanks 😊 big hug 🤗 from Italy
I fuckin love this guy. He looks like he could be related to me, i swear i look exactly like him.
Very clear instruction s and very clean and organized thank you for the recipe I will make this week
Thanks 😊 let us know 😋
美味しそう！
I have shared this video with so many people! Thank you! Thank you for the brilliant stick in the fridge idea. My Pancetta is curing in the fridge - so excited! Patience is a virtue. #SouthAfricaLove to you!
Thanks 🤗 I really appreciate it 🤩
Keep us updated with the tasting
急におすすめでてきた
にしてもうまそう
I'm quickly becoming addicted to his videos this is my third one today lol 😂❤️
😂👍🏼 thanks 😉
That looks fantastic! Well done!
Thanks ☺️
I tasted my pancetta today. Spectacular! Thank you for a good recipe!
😉👍🏼 spectacular 🤪 thanks for sharing your experience
I followed all the steps and i made the best bacon ever, it really is spectacular. Thank you!
Welcome 👍🏼 thanks for sharing your experience 😉
You are GREAT, using those simple Italian recipes taste THE BEST and i'm trying them all out, but for now meat only, beer and wine later :) Sei FANTASTICO, usare quelle semplici ricette italiane è IL MIGLIORE e le sto provando tutte, ma per ora solo carne, birra e vino dopo :)
Thanks 😊
Keep us updated with your projects 😉
thanx for the good things you make i feel your italian tradition. i love ur recipes hi brother from greece
Thanks 🤩 spectacular 👍🏼 we love Greece
Cuore, grazie mille lot for making my dream happen, cure the meat at home since we don't have yard or basement in our city apartment. After weeks of preparation, we have tried bacon cured in this way and we are delighted! As family, we surely know what good bacon tastes and looks like and this was great! Greetings from Belgrade, Serbia!
Thanks for sharing your positive experience 😉👍🏼 enjoy it and please share the video with your friends and other members of your family 🤪
So far have loved all your videos. Keep up the good work.
Thanks 👍🏼 for the support
Hi Cuore, I already made your pancetta few times and it is SPECTACULO.
Last time I cut off the hard thick skin added 1/4 of the mixture and it is MAGNIFICO. Easier to cut once ready to eat. I also made the pork fillet and again 10 out of 10. MOLTO GRAZIE PER LA TUA RICETTA
Spectacular 🥳 thanks for sharing your experience 🙂👍🏼
I will be trying this recipe this year so thank you 😊
Spectacular 🥳 keep us updated 👍🏼
Once again Andrea you have made my mouth water. I have 3kg of Pork Belly ready for the spice Rub and another 3kg of Pork Belly in Salt for next week.
Macro in Thalang had wonderful Pork Belly for Sale 2 days ago, I could not resist.
For your information when your get back, check out Macro they are now stocking fresh salted and frozen Pork Stomachs and Large and small Intestines, they need cleaning but now we have a ready supply for many other projects.
Regards
Barry
Spectacular 🤩👍🏼 thanks for the information 😉 good to know.
I hope to be back in October 😎 less see if the situation improve
Hi, starting in March 2021, I tried to cure Pancetta according to your recipe. Now it's beginning of June and my Pancetta seems to be finished. Just one word: "Spectacular" 😀
Thanks for the recipes on your channel!
BTW: I made my first Spaghetti Amatriciana with THIS Pancetta… Unbelievable…
Keep up your good work! Greetings from Monaco di Baviera!
🥳 spectacular 🤩 please subscribe and share the videos with friends and family
Thanks for making this excellent video. Please make more cured meat, sausage and charcuterie recipes. I love all of your work!! This is the same basic recipe I used when I was breeding Berkshire pigs. I didn't put chile pepper on, but I want to try that. I used a wine cooler to hang the belly in because I didn't have room in the fridge. This allowed me to keep the belly in the low 60's. I'm going to try making pancetta this winter in my attic and hang it from a rafter, as long as the temperature up there doesn't fluctuate too much.
👍😋 I will and let us know when you taste it 😉
This is the best recipe so far that i found for non smoked bacon.
Thanks 😊 please share the video 😉
Can't wait to make this. Just found a nice slab of pork belly today and bought some. It is hard to find near where I live. So this is on my "to do" list for tomorrow. So excited! Thanks for this video!
Spectacular 🤩 let us know 😉 when you taste it
Always wanted to learn how to make it, might need to try following your steps, thank you my friend :)
Bravo 😉👍🏼
Spettacolo.
Ho fatto la stessa cosa ma di agnello, non maiale. Buonissimo!
Bravo caro.
Interessante 🤔 che pezzo hai usato
@@Spectacular-cuoredicioccolato sempre lo stesso - la pancia. Ho comprato quello che si chiama in spagnolo "asado" che include la pancia sulle costole, ho tolto le ossa, e ho usato la carne. Peccato che non ti posso mandare un assaggio...
Qui in Israele non si usa mangiare carne suina per motivi di religione, ma il risultato col'agnello e veramente buono.
Spettacolo 👍🏼 grazie per l’idea
Very nice. Thank you. Will try for sure. Grazie mille!!!
Thanks 😊 keep us updated 😉👍🏼
your movement from your hands at 12:23 are also really spectaculare, love your videos thanks
😂👍🏼 thanks
Best part is when you speak with your hands while tasting 😁🇮🇹❤👍🏼
😂👍🏼 thanks
Very nice Andrea, we've got to try this one.
Bravo 😉👍🏼
Wow,thế result is so good
Thanks 🥳
Thank you! I would like to try this. I took notes but can you tell me if I got it right? Use the First dry rub (ingredients in my notes) to coat the top and side surfaces of the pork (not the bottom); place meat on a sloped board and let it drain in the refrigerator for 7 days; flip 90 degrees each day for uniform drainage. On day 3, flip it upside down to drain with skin on top. On day 5, flip it skin side down again. On day 7, rinse with vinegar to get all the cure off, then put some salt in a dish and lay the skin side down in the salt. After ? days, wash the salt off the bacon with beer. Prepare Second dry rub; apply to entire meat side surface; poke a hole through one corner and run a string to hang in the basement (or fridge) for 3 weeks. Meat is ready to eat.
Exactly 👍🏼 keep us updated
This will be my next kitchen project, grazie!
Spectacular 🥳 keep us updated
Hahahah, that hand spin and mama mia spectacular is now your signature move :D ❤️
😂👍🏼 yes
Parabéns pelo seu canal
já fiz muitas das tuas receitas e ficou tudo muito bom
😉👍🏼
Amazing! I will definitely try this! Been dying to make pancetta, I never knew it was this easy. Thank you :)
Bravo 👍🏼 let us know when you cut it 😋
Looks utterly delicious, I'll be trying this after lockdown ends!
Spectacular 🤩 let us know 😉
@zorro well considering I'm self isolated and not in the position to buy the meat to try this... Yeah... After lockdown.
Damn your show is spectacular great job
Thanks 😊 please subscribe and share the video 😉👍🏼
I like this kind of video making cured meats. Great job!
Thanks
Corazón de Chocolate eres grande Gracias bro !! Saluti da Port Chester, New York !!
Gracias 👍🏼😉
I am trying to sent phots of prosciutto and pancetta and eggplant preserve that I have made from your teachings but it’s not giving me options to sent . You are spectacular !!!!!! Your food is spectacular!!!!!! Thank you. I’m gonna try all your recipes.
Thanks 👍🏼 but you should do it on instagram 😬
@@Spectacular-cuoredicioccolato okay sir. I will do that
My beef pitina is now one week old, it looks great, we have dry cool winters here in South Africa, so im looking how it works out without refridgerator, refridgerators dry out the meat too fast and burn the meat here, im making panchetta next week, will be making two pork bellies. Great channel, thank you. Kind regards from South Africa.
Thanks 👍🏼 let us know 😋 and please share the videos in South Africa
Hi All and thank you so much to the chef for this video. If i wanted to make the equivalent of the bacon i buy from the shop and cook for breakfast at what point would I do this?
Follow this other recipe
Homemade SMOKED BACON - How to Cure and Smoke BACON in Traditional way at home NO Nitrates only Salt
th-cam.com/video/QOwYq_K92Qg/w-d-xo.html
thank you very much i just made 2 kilograms of cured pork belly and im following your recipe! i love the idea of washing it with beer and the bayleafs! it looks very traditional!
👍 thanks, let us know the result 😉😋
Mama mia spectacular ! 😍
Bravo
I finished making 2 slabs of this November 2023. Delicious! I still have an uncut slab wrapped in paper in the refrigerator, so it is 3 months old. Is it still good (since it was never cut into)?
Yes 👍🏼
Love all those of your videos. First time I try to cure the pork meat. It has been over 2 weeks already. I can’t wait to try it. I also have tried the sun dried tomato and mushroom in olive oil and they turned out great. Thanks so much
Thanks for sharing your experience 👍 please share the videos with your friends 😉
I love his hand moves during the test lol Great video!
Thanks 😂👍🏼
Sei un GRANDE ! Guardiamo tutti i tuoi video e cerchiamo grazie a te di vivere meglio in Thailandia. Grande rispetto per aver ammesso che il salame non e' riuscito al meglio. Errare humanum est. Ammetterlo e' divino. Mia moglie (Thai) ti chiede dopo aver provato diverse tue Ricette come fare lo Speck. Un grazie enorme da due tuoi grandi Fans.
Spettacolo 🤩 dove in Thailandia? Noi eravamo lì come avrai notato dai video
Per lo speck metto in lista 😉
@@Spectacular-cuoredicioccolato Siamo nel profondo sud. A Pak Meng nella provincia di Trang. Mia moglie sta provando diverse tue ricette. Maiale a kg ovunque. Ti sapro' dire tra un po' il risultato. Grazie ancora Mr. Chocolate Heart
Forte 🤩 siamo stati a koh ngai e koh Kradan 😎 bellissimi posti
Bravo facci poi sapere come va la degustazione
SPECTAAACULARR!!!..you did a Chinook helicopter at the end!...definitely trying your recipe, Signore! ;)
😂👍🏼 bravo
Awesome, thank you for your wonderful cooking tips
Thanks 😉👍🏼
I'm going to try here in Brazil. Thanks.
Let us know know 😉👍🏼
I love your videos! You are fantastico.
Grazie ☺️
Third week so far tomorrow night washing it with beer and rubbing with salt,paper, chilli and garlic powder after that will hang it in the house 2 days on room temperature and later 3 more weeks in the fridge! Man already looks delicious 😁
Thanks for sharing recepie my friend👍
Bravo 👍🏼 please share the video with your friends and family 😉
Hello, I just found this video. I have never seen cured pancetta like this that you can eat like soppressata or salami. I always thought pancetta was used for cooking like our bacon. I will definitely give this a try. Thank you. I always watching enjoy your videos.
Yes it's very yummy 😋.
Thanks for the support 👍
I watch this vid for the fifth time and only now I saw a tree branch in the fridge! Spettacolare! Simple and effective, as usually. My pancetta by your recipe is not ready yet, but it will be soon!
😁🤭 let us know when you cut it 😉
@@Spectacular-cuoredicioccolato, of course!
@@Spectacular-cuoredicioccolato, I also got a branch to hang the pancetta on. ))
photos.app.goo.gl/73THxAahk4yWngKE6
@@Spectacular-cuoredicioccolato , today I tasted my 'pancetta'. It looks different than yours. But it's spettacolare! Pics in google photo. photos.app.goo.gl/h8j7hyiX725rY8Xn6
Can someone explain what he did at 4:30min mark, didn't understand. thanks
The wood was smelling and I change it with the dish 😉
@@Spectacular-cuoredicioccolato ok thank you!! am trying to make this recipe this weekend!
👍🏼let us know when you cut it
We make it similar, but we do it 200-300 kg scale here in Herzegovina… keep up the good work.
😱 spectacular 🥓🤩
You make this look easy man. You don't use a lot of special tools and stuff. Good work.
Thanks 😀 please share the video with your friends 😉
Thank you for your fantastic recipes. What is temperature and moisture content in your fridge?
Thank you.
The temperature probably 5*C
The moisture I don’t know, sorry
Great and thanks for the inspirations!!!!
😉👍🏼 welcome
I liked your recipe
Thanks
great program and channel love you guys
Thanks 😊 please share the videos with your friends 😉
Subscribed. Thx for the video, doing the same emotional movements after cooking and tasting some good italian food. I will try this one just for sure!
🤣 thanks 😀 please share the videos with your friends 😉 greetings
Really great video. Thank you for making this.
Welcome 😊
Un baccio delle Philippines :-) I'm a swiss expat from Geneva, so a latin and a big fan of italian cooking. Here I prepare my pancetta by rincing it with red wine after the dry brining, then I season it with black pepper and dry sage. I remove part of the skin so when I roll it tight there remains only enough to wrap around my pancetta with the remaining skin. Sage gives an amazing flavor to the pancetta ! If you never tried, give it a try, I find it awsome ;-)
👍🏼 thanks for the advice 😉 greetings from Italy
Bin gerade auf deinen Kommentar gestoßen. Bin auch Schweizer und wohne in der Karibik. Lebst du immer dort? Trocknest du weiterhin Fleisch?
Gruss Roland