cucina bene; mangia bene (pancetta update)
The pancetta has been drying for over a week now; it will technically be ready to come down from it’s hanging place in the bathroom on Tuesday, November 9. I will probably let it hang until the end of the week. It has darkened in color and has a little bit of white mold growing on it, and no green—a good sign. I did not use any curing salt when I made the cure—only sea salt. I don’t like nitrites or nitrates in my meat products and wanted to try curing my own pancetta without it. I’ll be back with another update when the pancetta is ready. I plan to make spaghetti carbonara and chicken in porchetta, and will be sure to share the recipes when I do.