My love for pork goes much beyond bacon. In fact, when I say bacon is magic I am speaking about all pork products on the whole – I adore chorizo, lust over prosciutto and devoured pickled pigs feet in Oaxaca.
Charcuterie is something I have always wanted to learn. But with my lifestyle I always thought it was unrealistic as I’m often not in my apartment and I don’t have any kind of dark, cold cellar to store the meat.
Chef Dave Mottershall changed all that.
I visited Terre Rouge on my quest to discover where to eat in Charlottetown and had such an amazing charcuterie board that I had to meet him. While in his kitchen I confessed my secret desire to make my own charcuterie and he told me it was much easier than I thought. In fact, having a kitchen fridge that it frequently empty is the best scenario.
Last week he shared this iPhone video to show how to make pancetta in 30 seconds.
You heard me. 30 seconds. Watch it here.
Okay so that is cooking show time, it would take you a bit more to prepare all of the ingredients but it does show you that pancetta doesn’t have to be as complex as we think. Here are the details on how to make pancetta.
1 Split pork belly
Refrigerate for 7-10 days Cover with 20lbs weight, flip bellies daily and then roll and tie and hang to air dry for a week and crisp and enjoy!
If you think this is still too challenging but enjoy charcuterie check out Chef Mottershall’s Instagram, it’s beautiful. I think I’m going to try to make this when I return home.