La Cucina Stagionale

Blog for A Posto Personal Chef Services LLC in Newport, Oregon

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.



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