I have been checking how “solid” the pancetta has been since I cured it and used the Umai dry cure bags. The two smaller pieces were pulled several weeks ago and thinly sliced and added to some green beans. Basically, I wasn’t impressed. Then again, there wasn’t much fat in those two small pieces. The real test would be when I sliced each piece.
The slab (stesa) Pancetta in the slicer.
Here is some of the sliced slab Pancetta. Looks just like bacon!!
The rolled (arrotolata) Pancetta before I removed the twine. Looks good and feels good. Kind of firm, but not a brick, either.
Here is the rolled Pancetta on the slicer and a few early slices.
I must say that the Pancetta came out much better than I would have expected after tasting the sample pieces. My wife gave it her “Seal of Approval”. It must be good!
I will have to finish vacuum packaging the sliced Pancetta later. It seems I have blown a fuse. I need to find another fuse for my vacuum sealer.
Art