Italian Rolled Pancetta with Pepper

Remove the rind from the pork belly, trim silver skin and excess fat. Cut the meat into an even rectangular shape so it can be rolled evenly later.

Mix all spices and curing salt thoroughly. Rub the mixture evenly on all sides of the meat and massage in gently. Vacuum seal or wrap tightly in plastic wrap and cure in the refrigerator at 3-5°C for 7-10 days. Turn daily and redistribute accumulated juices.

Remove the meat from the cure, briefly rinse under cold water and pat dry with paper towels. Air-dry at room temperature for 2-3 hours until the surface becomes slightly tacky (pellicle formation).

Generously sprinkle freshly ground black pepper on the meat side. Roll the meat tightly starting from the narrower side, keeping the meat side inside. Tie firmly with butcher's twine at approximately 2 cm intervals to achieve a compact roll without air pockets.

Wrap the roll in a ripening net or cheesecloth and hang in a cool, well-ventilated area at 12-15°C and 75-80% humidity. Age for at least 4 weeks, preferably 6 weeks. Check daily for mold growth. White noble mold is desirable; wipe off green or black mold with salt water.

The pancetta is ready when it has lost approximately 30% of its original weight and feels firm but yielding. The surface should be dry and even. Before serving, remove the butcher's twine, slice thinly and serve at room temperature.