Lamb Pancetta
An elegant interpretation of classic pancetta using lamb belly instead of pork belly. The meat is dry-cured with an aromatic spice blend, rolled, then cold-smoked and air-dried for several weeks. Lamb pancetta impresses with its delicate, slightly gamey flavor and is a true insider tip for charcuterie enthusiasts.
Ingredients(for 1 kg)
Instructions
Dry Curing
8–10 daysMix all ingredients and rub evenly onto all sides of the lamb belly. Seal in a vacuum bag and cure at 4 °C. Turn daily and redistribute the expelled brine over the meat.
Shaping and Preparation
2–3 hoursRinse the meat cold and pat dry. Roll the lamb belly tightly with the meat side facing inward. Tie firmly with kitchen twine at 2 cm intervals. Allow the roll to air-dry at 15 °C for 2 hours.
Cold Smoking
2–3 hoursCold smoke the pancetta roll at 16–20 °C with a blend of cherry wood and beech wood. Cherry imparts a slightly sweet smoke note that complements lamb well. Temperature must not exceed 20 °C.
Maturation
12–16 daysHang the smoked roll in a cool, ventilated location at 12–15 °C and 73–78% relative humidity. Check daily for mold; white noble mold is harmless, green or black mold should be wiped off with salted water. The pancetta is ready at a weight loss of 25–30%.
Pro Tip
When rolling the lamb belly, roll as tightly as possible and tie firmly with kitchen twine at 2 cm intervals to prevent air pockets forming during drying that could promote mold growth.
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