Charlottetown, Canada

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
Pink salt
Kosher salt
Brown sugar
Fennel seed
Black pepper
Bay leaf

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.




  1. Chris on the November 9, 2013 remarked #

    Reminds me so much of my family’s butcher shop back home watching my dad and grandfather turn meat into the dishes we love so much.
    Chris recently posted..Tips For An Irish Road Trip

  2. Ron | Active Planet Travels on the November 12, 2013 remarked #

    This looks delicious! I think I may try it out once I settle down a bit in Colorado. Btw, I’m also a BIG fan of prosciutto. When I arrived at the airport in Belgium in route to New York I purchase a big package of it, a roll of cheese & some wine….all of which I gobbled down on the flight over! haha
    Ron | Active Planet Travels recently posted..Top 3 Festivals in Spain You Just Can’t Miss

    • Ayngelina on the November 13, 2013 remarked #

      You know when I came back from Finland I brought some organic cured meat and I had to leave it at customs. I was crushed. I should have eaten it on the plane.

  3. Kristy on the November 13, 2013 remarked #

    I am also a meat eater and I devoured all meat foods. I just can’t get enough of pancetta, ham and bacon. Sigh. Facepalm. That’s why don’t ask me why I have this sexy body. LOL. How I wish.

  4. Les voies de l'atlas on the November 16, 2013 remarked #

    Seems to be good !

  5. Rob | Kenya One Day Safari on the November 18, 2013 remarked #

    That is the fastest preparation ever. Makes wanna eat bacon right now. It looks very delicious and its not like something you can just make at home.

  6. Martine @ Chompchomp on the November 30, 2013 remarked #

    I better not let my vegetarian husband see me drool over this! ;)
    Martine @ Chompchomp recently posted..We decided to Trust the Chef at Knee Deep Wines in Margaret River

    • Ayngelina on the December 2, 2013 remarked #

      I’ll look to make some veggie dishes soon!

  7. Rebecca on the December 6, 2013 remarked #

    Oh my lord! How is this possible? I guess when air drying it should be in a dry place though? I live in a tropical country with a humid climate… might not work so well for me!
    Rebecca recently posted..The Kokoda Track, day two: Ioribaiwa Village to Nauro

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