How to make pancetta

Adventures in charcuterie. Part One

In a series of upcoming essays over the coming weeks, I’ll be giving you all my two penneth worth of opinion on creating cured hams, salamis and pancetta made in an old-fashioned way. The careful use of salts and spices rubbed into meat to let it preserve and slowly dry, allowing good bacteria to work its magic.

These techniques are ones that I’ve explo…