In the winter of 2009/2010 I had great success in curing my own salame and chorizo, and I intended to have an even better winter 2010/2011 (it has to be winter since I have no cellar and therefore no reliable way to cure meat in the summer). Alas, best laid plans and all that, I had a heavily pregnant wife followed shortly by a new-born baby to contend with in the early part of winter, so my dreams of butchering a whole pig and curing meat for winter were scarpered.
Towards the end of January when some semblance of normality was starting to return, I figured I had time to squeeze in a side of pancetta; this, is the story of that pancetta. (credit to @lindywildsmith for the basic salt percentages and curing times).
From fresh pork to pancetta takes at least 4 weeks, but 8 weeks gives a more complex flavour. The process falls into 2 . . . →Home cured Pancetta