Jeff SmithToday starts the pancetta. Same spices as I use for guanciale (with the addition of cinnamon, allspice and nutmeg ala lardo). This pork belly is Iberico and tastes amazing to start with so let’s see how it turns out as pancetta.
Today starts the pancetta. Same spices as I use for guanciale (with the addition of cinnamon, allspice and nutmeg ala lardo). This pork belly is Iberico and tastes amazing to start with so let’s see how it turns out as pancetta.