Home made pancetta tasting

P1170045AIt has been week after week I waiting for this cured meat to be tasted, it is firm to touch as it feels solid, the colour of the red meat had became dark maroon. I believed it soaked up all the red wine and it smell absolutely great.

Finally, I going to pan fry it for tasting, I don’t know how to slice it thinly like the butcher did, and I don’t have a good curving skill either, so cut it into cubes will do. Cured meat content higher salt as it is part of the curing process, alcohol added is to give it a flavour and cure. You could reduce the salt but it is a risk. I cooked it in non stick pan, once the meat hit the pan the fat will release when frying, no extra oil is needed. Pan fry it until golden brown and remove the pancetta onto a plate that lined with kitchen towel to absorb the exceed grease from the meat. Then I tip a bit of frozen pea into fat until is soft. It does made a different with bits of green over the meat. Do remember no extra salt needed for this as meat was cured with salt. I maybe shouldn’t say this, I the first pancetta hit in my mouth I bites the pancetta with fat, it burst! The meat is very tender and succulent, juicy as well because of the fat. I been mentioned the word “fat”, indeed pancetta need fat to protect the meat while curing process begun. It sort of seal the meat after the herbs, salt, alcohol was absorb into the meat, that is where is fat and skin come in useful to seal the meal and starting the curing process.

Most people are terrified when I told them I curing my own meat, and the first thing in their mind, curing is butchers specialty, how could a household could do it? And being a raw to deal with and a lot of risk if didn’t done it correctly. It is always got alternative to do something, not necessary to follow the butchers’ way, think of the shortcut and whichever tool or equipment you got there.

The reason I cured my own meat, is it being too expensive to buy it from the local butcher as he charged me MYR70 (£13) for three slices that is less than 100 grams, that is how I do it myself instead. Well, it won’t be very Italian pancetta, I know this is going to be a good one, indeed it is. If you like to the same here is the delicious recipe.

https://andrewscookery.wordpress.com/2014/01/14/cured-meat-pancetta/

Although it took longer time to cured than cooking it, it is worth to have a go for it, you may fall in love cure the meat in your household. Hope you going enjoy it!

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