Summary

Ingredients

• 1 kg boneless pork belly and dewlap, cartilage and rind remains
• 35 g curin salt
• 2 g cane suar, brown
• 1 ½ g oregano, grated
• 1 ½ g fennel seeds, wild Sicilian
• 15 ml balsamic vinegar, white
• 1 ½ cloves garlic

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Instructions

1. The normal, real Pancetta Monti dei Nebrodi is rolled and then called itself
2. La Pancetta arrotolata dei Monti Nebrodi and is made from the belly of black pigs, unfortunately you can`t get such meat here in Germany, hence the name just type of the Pancetta Monti dei Nebrodi.
3. I got the spice ingredients from the Internet, unfortunately without a precise composition, and then put them together as I saw fit.
4. Preparation:
5. Boning and dressing the pork belly.
6. Weigh and mix the spices and salt, peel and finely chop the garlic and spread on the pork belly side. Turn a large, long vacuum bag inside out to approx. 5-6 cm at the top. The bag I used was 30 x 50 cm.
7. Preparation:
8. Put the salt and spice mixture in a bowl, roll the meat in it on all open sides of the meat, this work up to the bag has to be done very quickly.
9. Put the seasoned meat in the bag, add the rest from the bowl and pour in the vinegar and vacuum seal immediately.
10. Brine in the refrigerator at 4 - 6 ° C for 6-8 days and massage every day, then remove from the vacuum, wash off under a very gentle jet of lukewarm water, dab with kitchen paper, pull a sausage cord through, knot and mix fine and coarse Roll the pepper, chilli, a little wild Sicilian fennel and oregano well, making sure that all the places in the empty inner surfaces where the bones have been removed are well covered with the spice. Then hang up and air-dry, at least 1 - 1 1/2 months, check it often and spray with juniper schnapps and apply the spice to places where the spice mixture may not have held so well.