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Course Main Course, preserve
Total Time 17 days
Servings 2.5 pounds


  • 3 pounds pork bellly skin off
  • 1 tsp pink salt cure #1
  • 1/8 cup salt
  • 1 tbsp sugar
  • 2 tbsp pepper
  • 1/4 tsp chili flake
  • 1/4 tsp nutmeg
  • 3 bay leaf
  • 8 sprigs thyme
  • 3 cloves garlic minced


  • Pat the pork belly dry. Mix the sugar, salt, cure #1, chili flake, and nutmeg. Rub all sides of the pork with the salt mix and garlic. Place the thyme and bay leaf all around the pork belly. Wrap the belly in plastic wrap and place in a plastic bag. Refrigerate for 7-10 days until firm. Flip over every other day.
  • Rinse the cure off the belly and pat dry. Wrap the belly in cheesecloth and tie with butchers twine. Hang to dry for 10 days. Pancetta should be firm but pliable. Refrigerate up to 3 weeks or freeze for 4 months.