Pancetta dei Monti Nebrodi

This wretched monstrosity is a Mosefund mangalitsa belly a day into it’s curing process. This was a bit of a process. I really wanted to find an outlet for all this lovely, fragrant oreganoI have. I’ve just never seen it used much in curing. I researched for a solid 2 weeks and came up with this.

Monti Nebrodi is a mountain range in northeast Sicily. So, there are 2 firsts for me here. Making a salume from Sicily and using oregano in a cure. This pancetta is traditionally rolled. However, this being a mangalitsa belly, it is impossible to roll. I like flat better anyway, I used a little norcino license. This is a 2 step process. The first step is Sicilian sea salt, fennel pollen, oregano, and cure #2 and/or vinegar, I say and/or because the vinegar can either be used at this point or the next in the rinse phase. This is left for about 1-2 weeks. It is then rinsed, again, with the vinegar if you didn’t use it in the first step. Then, black pepper, peperoncino and more oregano are applied to the exposed flesh and let it dry for a month or 2. See you in April with the results.

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