• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pinch and Swirl
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Recipes » Main Course Recipes » Italian Main Courses

    Easy Homemade Pancetta

    Published: Mar 16, 2020 · Modified: Jun 9, 2020 by Marissa Stevens · 50 Comments

    Gluten FreeLow CarbPaleoWhole30

    This post may contain affiliate links.

    Jump to Recipe Jump to Video

    If you’re interested in making homemade pancetta, but don’t know much about curing meats (like me!), you’ll love this simple homemade pancetta recipe! With herbs and spices, you can mimic the flavor of traditional pancetta for use in all of your favorite recipes.

    homemade pancetta sliced on a cutting board

    A few years ago, Keith and I spent several weeks in Italy. I missed a lot of non-Italian foods while we were there because they’re nearly impossible to find: burgers, Thai food, Mexican food.

    And bacon.

    Jump to:
    • What is Pancetta?
    • FAQ
    • Use to Make...
    • How to Make Pancetta
    • Recipe Video
    • Easy Homemade Pancetta
    • 💬 Comments

    In Italy, you’ll find delicious cured meats like prosciutto, guanciale, and pancetta, but not bacon. At least that’s all we could find, with the exception of our stay at the Oasi hotel near the Cinque Terre where breakfast was included. Among other menu offerings was an ‘American Breakfast’: toast, fried eggs and crispy bacon. We were there for a week and ordered it every. single. day.

    When I got back home, it was pancetta that I missed.

    It’s not that I couldn’t find pancetta, but it was always in a shrink wrapped package, sliced paper thin. To make some of my favorite Italian dishes, like Bucatini all’Amatriciana for example, I needed thick slices to dice.

    mock pancetta browned in a skillet

    What is Pancetta?

    Not long ago, I bought a pound of pork belly and got to thinking about making my own pancetta. Pancetta is the Italian cousin of bacon, made by curing pork belly with salt and aromatics, but not smoked.

    I considered the traditional dry cure route (Michael Ruhlman's cookbook is a wealth of information on making cured meats). But it's something I haven't dabbled in before and wasn’t interested in the whole charcuterie curing process, which typically includes cure ingredients like sodium nitrite, also called curing salt or pink salt, and dealing with an entire pork belly (10 pounds or more). 

    So I thought, "Why not just coat fresh pork belly with the traditional herbs and aromatics used to make pancetta and let the flavors penetrate over a couple of days in the refrigerator?"

    It worked beautifully!

    seasoned mock pancetta

    The herb mixture includes mostly common herbs and spices like bay leaves and black pepper, and is a cinch to make. But you’ll need a spice grinder (aka coffee bean grinder) or mortar and pestle.

    You’ll coat the pork belly generously, then cover and let it dry brine in the refrigerator for 24 to 72 hours. From there, use it in any recipe you like that calls for pancetta or bacon (or portion and freeze it for up to 3 months!).

    FAQ

    What is the difference between pancetta and bacon?

    Bacon and pancetta are both cured pork belly. Bacon is brined and smoked while pancetta is flavored with herbs and aromatics, but not smoked.

    Can you fry pancetta like bacon?

    Yes, absolutely! Just be sure to note the thickness when determining how long to pan fry it, just as you would bacon.

    Does pancetta need to be cooked before eating?

    Pancetta that has been traditionally cured is often thinly sliced and can be eaten straight from the package. Because this homemade pancetta is not traditionally cured, it should be thoroughly cooked before eating.

    Use to Make...

    • Pancetta Pasta
    • Bucatini Carbonara
    • Bucatini all'Amatriciana

    How to Make Pancetta

    Step 1: Finely grind peppercorns, dried juniper berries, bay leaf, and fresh thyme and rosemary leaves in a spice grinder.

    grinding spices

    Step 2: Combine ground spice mixture with brown sugar, nutmeg, and garlic in a small bowl.

    combining spice blend in small bowl

    Step 3: Place pork belly flat in a baking dish. Coat all sides thoroughly with spice mixture. Cover and refrigerate 24 to 72 hours. Use or freeze for up to 3 months.

    coating pork belly with spice mixture

    Recipe Video

    Homemade Pancetta sliced on a cutting board

    Easy Homemade Pancetta

    Marissa Stevens
    An easy way to simulate the delicious flavor of cured pancetta without the hassle of actually curing it. Basic ingredient list from this recipe.
    5 from 12 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Refrigerate 3 days d
    Total Time 3 days d 15 minutes mins
    Course Main Course
    Cuisine Italian
    Servings 16 ounces
    Calories 151 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 1 ½ teaspoons whole black peppercorns
    • 1 teaspoon whole dried juniper berries
    • 1 dry bay leaf broken into pieces
    • ½ teaspoon fresh thyme leaves about 2 sprigs
    • ½ teaspoon fresh rosemary leaves about ½ small sprig
    • 1 tablespoon kosher salt or 1 ½ teaspoons fine sea salt
    • 2 teaspoons packed dark brown sugar
    • pinch ground nutmeg
    • 1 clove garlic minced
    • 1 pound skinless pork belly

    Instructions
     

    • In a spice grinder, combine first 5 ingredients (peppercorns through rosemary leaves), pulse until finely ground. (This can also be done with a mortar and pestle.) Transfer mixture to bowl and stir in kosher salt, brown sugar, nutmeg and garlic.
    • Place pork belly in a dish large enough so it will lie flat; coat generously on all sides with spice mixture. Cover and refrigerate 24 to 72 hours. Use or freeze for up to 3 months.

    Notes

    Use in any recipe that calls for pancetta or bacon, taking care to cook it thoroughly before eating.

    Nutrition

    Calories: 151kcalCarbohydrates: 1gProtein: 3gFat: 15gSaturated Fat: 5gCholesterol: 20mgSodium: 445mgPotassium: 58mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 3mgIron: 1mg
    Keyword charcuterie, copycat, decadent, easy, gluten free
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Italian Main Courses

    • Pancetta Pasta served in a white bowl and photographed from the top.
      Pancetta Pasta
    • Sausage and Peppers Pasta served in a dark bowl in a moody scene and photographed from an angle.
      Sausage and Peppers Pasta
    • A wedge of Spinach Frittata served on a white plate.
      Spinach Frittata
    • Garlic Parmesan Chicken Pasta served in a white ceramic bowl photographed at an angle.
      Garlic Parmesan Chicken Pasta

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Tam says

      September 27, 2021 at 1:04 pm

      Quick question…Do I rinse off the salt/herb mixture before cooking?

      Reply
      • Marissa Stevens says

        September 27, 2021 at 4:33 pm

        Hi, Tam! No need to rinse it off before cooking.

        Reply
    2. Bee says

      June 16, 2021 at 7:43 am

      Am going to try this recipe on our hand- reared pork. How long will the pancetta keep in the refrigerator after curing? Thanks

      Reply
      • Marissa Stevens says

        June 16, 2021 at 4:47 pm

        Hi there, Bee. Because this isn't traditionally cured, I recommend using or freezing it as soon as it's ready. It will keep in the freezer for up to 3 months.

        Reply
    3. Jason F Shuster says

      November 21, 2020 at 8:48 pm

      Fantastic recipe! Quick question, what should I do if after sealing it there are juices in the sealed bag? Simply drain? Pat dry and reseal? Would love your advice!

      Reply
      • Marissa Stevens says

        November 22, 2020 at 11:59 am

        Thanks, Jason! Yes, that's exactly what I would recommend - drain the liquid, pat dry and reseal.

        Reply
    4. Peter says

      May 02, 2020 at 7:58 am

      5 stars
      I had grown frustrated with the pancetta I have had access to lately. 90% fat and $25 / lb. I have a wine cellar so I considered doing the full cure method that's been written up elsewhere. Then I found Marissa's recipe. This is easy and produces fabulous results. My one adjustment was to cut the slab I purchased into 1-1 1/2" strips and then rub these. This exposed more surface area to the rub. Through COV ID, we've been doubling down on buying from local producers so there's a side benefit of being able to use pork belly from a local farmer.

      Reply
      • Marissa Stevens says

        May 02, 2020 at 2:40 pm

        Thank you for your wonderful comment, Peter! I'm so glad you're enjoying this and love that you were able to find pork belly from a local farmer. Great idea to slice the belly to intensify the flavor!

        Reply
    « Older Comments

    Primary Sidebar

    The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, mouthwatering recipes designed for home cooks. Learn more →

    • Instagram
    • Pinterest
    • YouTube
    • Facebook
    12 Recipes to Know by Heart Book Cover
    Subscribe for Free E-Cookbook

    Reader Favorites

    • Oven Roasted Crispy Pork Belly
    • lemon garlic pasta served in a white bowl
      Lemon Garlic Pasta
    • Carne-Asada thinly sliced across the grain featured
      Carne Asada Recipe
    • Shrimp Tacos served on a white oval platter with extra sauce on the side.
      Shrimp Tacos
    • Bacon Wrapped Scallops
    • Creamy Tomato Bisque
      Tomato Bisque
    • Mashed Red Potatoes photographed from above featured
      Mashed Red Potatoes
    • Grilled Lamb Chops
    • Crispy Baked Buffalo Wings
    • Rice Cooker Mexican Rice served in a gray ceramic bowl and photographed from above.
      Rice Cooker Mexican Rice

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Meet Marissa
    • Contact

    Copyright © 2022 PinchandSwirl

    • Facebook
    • Pinterest
    • Email