How to make Italian Pancetta

[@LeonElQueAmas]

„de belli“ bro, thanks for your authentic tutorials

[@Spectacular-cuoredicioccolato]

Grazie tante ☺️👍🏼

[@ChecoCanari]

Hi, love your videos. Question: you use a normal fridge? And at what temperature do you leave all this meat to dry? What is the ideal temp?

[@Spectacular-cuoredicioccolato]

Yes normal fridge but the best it’s a basement with 10*C degrees

[@kriszhea902]

I love it! I made my very first pancetta and it turned out awesome!

[@Spectacular-cuoredicioccolato]

Thanks for your experience 😀 Please share the video with you friends 😉 thanks again

[@pigconverter8764]

Laurel is called Bay in England....Thank You for your recipes and instruction. Grazie

[@Spectacular-cuoredicioccolato]

Thanks 👍 please share the video 😉

[@myname-uc6gr]

Ferrets Dogs and Guns bay laurel dumb azz

[@kurzhaarguy]

Umbrian beer. . . or Vino Locale! Beautiful!

[@Spectacular-cuoredicioccolato]

👍🏼 good idea

[@arejetko]

Bellisima! Another great recipe and techique, garci.

[@Spectacular-cuoredicioccolato]

👍🏼 prego 😉

[@DiBy-0]

I love this channel... trying to work up the courage to try one of these recipes.

[@Spectacular-cuoredicioccolato]

Try the pitina 😉

[@bardigan1]

Grazie mille for all the work you're putting into this channel, it's really good stuff. Is there something special about the pepper you were using? It didn't appear like regular pepper, more like a blend. Anyway, thanks again!

[@Spectacular-cuoredicioccolato]

Thanks for the support 😁 No it's powder pepper

[@Arezzy17]

How did you learn to cook so well?

[@Spectacular-cuoredicioccolato]

On KZbin

[@nnss485]

wow amazing .thank you bro

[@Spectacular-cuoredicioccolato]

Welcome 😉

[@agparseghian]

Very good video thanks! It is hard to come by guanciale in the USA, do you have a recipe for that?

[@Spectacular-cuoredicioccolato]

If I can find the right piece of meat I will do it in the future 😉

[@damiantubbert8251]

Hi, great videos, I love them. Just a question, do you calculate weight loss to determine when the product is ready to be eaten? Lots of people say between 30% - 40%., you never mention this. Thanks in advance.

[@Spectacular-cuoredicioccolato]

Yes 👍🏼 30%

[@damiantubbert8251]

@@Spectacular-cuoredicioccolato Thank you for your reply. Keep up your great work.💪💪

[@Spectacular-cuoredicioccolato]

Thanks 😊 please share the videos 😉

[@さおり-i4u]

Love this, it looks amazingly delicious !!

[@Spectacular-cuoredicioccolato]

Yes. Very delicious 😉

[@madonisx]

Hi there, thank you for your great videos. I have a question. I make cured meat with different recipes including yours and they taste great. However, aftercare while they smell stale and sometimes too bad to eat... how do you avoid that stale, fridge smell? I kept mine in the basement at around 15-18 degrees C and 65% humidity. Thank you!

[@Spectacular-cuoredicioccolato]

The temperature is too high, it should be 10 or maximum 12

[@madonisx]

@@Spectacular-cuoredicioccolato Great, Thank you!

[@Pbirdification]

Hey mate, love your videos, just wondering what your thought is On using Sodium nitrate cure\pink salt/ Prague powder ect. Do you think it is unnecessary ?

[@Spectacular-cuoredicioccolato]

Up to you, I never used it

[@heeroyuy2253]

It seems they are so proud of their tradition believinh that they wont get botulism doing that.

[@Spectacular-cuoredicioccolato]

Sanitizing homebrew Beer and Wine Equipment - How to prevent Botulism in canning - Salt or Nitrates kzbin.info/www/bejne/hKbMiJ9uidFlas0

[@ianjimenez1097]

Buenos dias, question why do you not use the plastic bag in this recipe for the curing, insted you use the two containers, can you still make this recipe by using the plastic bag or no ?

[@Spectacular-cuoredicioccolato]

Yes 👍🏼 you can use it

[@ianjimenez1097]

Thank you!! Great videos

[@Spectacular-cuoredicioccolato]

Grazie ☺️

[@kurzhaarguy]

Nicely explained. For (American) English speakers, Laurel is, "Bay Leaf."

[@Spectacular-cuoredicioccolato]

Thanks 👍🏼 my English is very bad

[@kurzhaarguy]

@@Spectacular-cuoredicioccolato E il mio italiano, beh, inesistente!

[@Spectacular-cuoredicioccolato]

😂👍🏼 thanks again

[@Thadthep_Saksirisathin]

the beginning is so quiet that I boosted the sound and BOOM, here go my ears.

[@Spectacular-cuoredicioccolato]

🤣👍🏼 sorry 😬

[@PuPuSin]

Thanks for the recipe ! Pancetta is very hard to find here .

[@Spectacular-cuoredicioccolato]

Have you tried it? 🙂

[@zipangumaru8709]

チャンネル登録しました。 美味しそうですね～、パンチェッタ作ってみようかなぁ。

[@Spectacular-cuoredicioccolato]

Com’è andata?

[@Aishatwo2]

Oh my god, i want to try this with beef belly!!!!

[@Spectacular-cuoredicioccolato]

😉👍🏼 keep us updated

[@luranzaechols8303]

Does Curing (salting), drying, or smoking meat alone kill trichinellosis worms?

[@Spectacular-cuoredicioccolato]

I don’t know sorry 👍🏼 in theory is safe if you follow both technique

[@iantaylor6755]

Great video 👌 is it possible to do this with lamb belly? I have a whole lamb and want to cure some, I have only cured pork so far 🥓👍

[@Spectacular-cuoredicioccolato]

Sorry but I never tried 😬

[@JuanSalvoElEternauta]

Great video! Thanks for sharing! Greetings from Buenos Aires.

[@cuoredicioccolatoit]

Gracias 😉

[@cogitationescaecae1125]

Looks like Italians are always right in few things. Style and meat preparation. no mater which recipe ill try yours always better mate

[@Spectacular-cuoredicioccolato]

😂👍🏼 thanks

[@mikekime6660]

An the same process be used on a pork belly that does not have the skin on it?

[@Spectacular-cuoredicioccolato]

Usually you need the skin on

[@sunshine7453]

I will make one. Thank you!

[@Spectacular-cuoredicioccolato]

👍🏼

[@priskakoch3856]

Can you also please make a recipe on how to make guanciale? That would be great 🙂

[@Spectacular-cuoredicioccolato]

I am trying right now but I am not sure of the result 😉 let see in few months

[@priskakoch3856]

cuoredicioccolato all the recipes I found on youtube use this pink chemical salt which is not good for your health. I would like a classical authantic italian recipe without chemicals, only natural ingredients. So looking forward for your recipe 🙂

[@RonsardMoolman]

Thank you brother, Im goint to try the rolled one as soon as I buy some rope. But I think the tesa will work better in South African conditions.

[@Spectacular-cuoredicioccolato]

👍🏼 let us know 😉

[@garypage9515]

I don't understand throwing away half of the meat in the trimming process (prior to tying).

[@cuoredicioccolatoit]

I didn't throw it but I cooked for others recipe 😉

[@RonsardMoolman]

Great, thank you so much.

[@Spectacular-cuoredicioccolato]

Welcome 👍

[@ibgoliath8400]

What if your belly has no skin. Can you still do this

[@cuoredicioccolatoit]

Yes if you put in a gat like I have done with the salami 😉

[@maleficientme8503]

what is the fridge temperature?

[@Spectacular-cuoredicioccolato]

The best temperature is 10*C but in the fridge there were 5*C

[@sirHippomn]

it is so funny. when you put pepper powder, that is made in Thailand.

[@Spectacular-cuoredicioccolato]

Yes, because I was in Thailand 😉

[@1978kitsos]

very nice. I envy you . πολυ καλο.

[@Spectacular-cuoredicioccolato]

👍 try and let us know

[@dasdingos8923]

its crazy how the lighting stays the same after so many days xD.

[@Spectacular-cuoredicioccolato]

😉👍🏼

[@Mopar14]

👍🏼👍🏼

[@Spectacular-cuoredicioccolato]

👍

[@Rawegivitoya]

My meat turned out brown, and smelly... is there something special about the salt ? I used normal iodized salt..

[@Spectacular-cuoredicioccolato]

I don't think that the problem is the salt but normal salt I think it is better. I think that the problem is the humidity. How many days ago did you start?

[@Rawegivitoya]

@@Spectacular-cuoredicioccolato a week, like in the video.. In the fridge, don't have control over the humidity.. I wasn't sure about the smell but the meat was clearly browner than yours.. I still rolled it and i will see if its good in 2 months ? I mean, if its not good it will be obvious ?

[@Spectacular-cuoredicioccolato]

Check if it is the skin that small of the meat. The meat that is too dark you can remove it before rolling it. Yes you will know , if it will small it will be no good. If it's dark no problems it's will be ugly but good. Let me know

[@garypage9515]

Use sea salt, pickling, or kosher salt, not iodized!

[@cuoredicioccolatoit]

👍

[@GDG-qq2oy]

Pancetta is not like bakon, in Italy the salami are make in salt, only salt and varius vegetables! The taste is really different!

[@Spectacular-cuoredicioccolato]

No vegetables but spices 😉

[@heeroyuy2253]

Good grief why raw? Is it because its part of culture and traditional?

[@Spectacular-cuoredicioccolato]

Old way to preserve it

[@johngray2000]

cant you speak english ?

[@nigecheshire9854]

@johngray2000 ‘Can’t ‘ you write in English.😂 You absolute...cant! 😂