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 (Like Bucatini all'Amatriciana, Bolognese Sauce, and Carbonara.)
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.
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.
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!
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
Bacon and pancetta are both cured pork belly. Bacon is brined and smoked while pancetta is flavored with herbs and aromatics, but not smoked.
Yes, absolutely! Just be sure to note the thickness when determining how long to pan fry it, just as you would bacon.
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.
How to Make Pancetta
Step 1: Finely grind peppercorns, dried juniper berries, bay leaf, and fresh thyme and rosemary leaves in a spice grinder.
Step 2: Combine ground spice mixture with brown sugar, nutmeg, and garlic in a 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.
Recipe Video
Easy Homemade Pancetta
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.
Well if there's ever been the perfect time to try this, it's now! I love cooking projects like this and it will be great while spending so much time at home. Thank you! ~Valentina
I did a pancetta according to Mike Ruhlman's recipe followed to a T. Great Stuff but sadly his recipe requires rinsing the herbs off the meat after the refrigeration period which effectively washes away 90% of the flavor one is attempting to instill into the meat. I can say I prefer Marissa's method; and leave the herbs on it after the refrigeration period. Also, if one has a vacuum sealer I recommend placing the rubbed meat into one and vacuum seal it in order to compress the herbs into the meat (and certainly the vacuum sealing would keep oxygen off the meat which would greatly preserve the freshness of the meat).
Thank you for your insights on this one, Stephen! So glad you're enjoying the recipe.
This has been a goto recipe since I first stumbled upon it in November last year. I did not have a vacuum sealer at first, but now I have and this is the way to do it! Not only does this compress the herbs as you say -- it can safely be kept in the fridge for 2-3 weeks unopened. After using some of it after a week, I simply re-vac the rest and it's good to go for at least another week or two. @Marissa: Thanks again! Greetings from Sweden.
This is just BRILLIANT! I love it - what a wonderful idea. Love pancetta - so many delicious uses for it!
You're so kind, Alexandra. Thank you!
You're a rock star!!! Our hotel in Cinque Terre served breakfast on the roof, but I do not remember pancetta!! Well done!
Thank you, Liz! What a treat to have breakfast on the roof in Cinque Terre!
I've never made my own pancetta before, but what a great idea (and so fun)! I can think of so many uses for this, Marissa, including straight outta the pan when it's nice and crispy 😉
My girl! Yes, it always needs to be sampled straight out of the pan! 🙂
Wow...Pancetta is one of my favorite recipe but i don't know about curing meats...as like you...but now i will trying to make it follow your tips...Thanks for sharing......!
Thanks, Olivia! I hope you love it.
Great idea for a post Marissa! Thanks for all the info! Love the herb mixture. Pinned!
Thanks so much, Mary Ann!
Fascinating! I've never even thought about making my own pancetta. I use pancetta a decent amount in recipes, and it's always a bit of a challenge to find. Usually our grocery store carries it, but even that is hit or miss. I'm totally keeping this method in mind!
I hope it will come in handy, David!
I already made one round earlier using finest locally produced pork belly ("sidfläsk" in Swedish) and am now into a second one. The result has been beyond expectation with an exquisite taste. For the first round I used dark muscovado sugar instead of plain dark brown but this time I will use the later since it is more neutral. Less than half the price, and good locally produced pork belly is readily available with a lean/fat ratio of your own choosing (and I too prefer bigger chunks in my Bucatini All’Amatriciana). Thank you for this wonderful tip! All the best from Sweden / Johannes
I love to hear this, Johannes!! Thank you so much for coming back to let me know!
Thank you for your quick and appreciative response (mine is a bit delayed)! I had my second round in the fridge for almost two weeks using it for several meals, and we are still alive. Now I am into my third round since Nov 21. Although orthodox methods says one should store it in a cool, humid place for at lest two weeks after keeping it in the fridge for a good week, I think your method works both as a shortcut for a good to go pancetta within 48 hours as well as after 10-14 days. In my opinion 'mock pancetta' is more than the name says -- either it can be a delicious pancetta after just 24-48 hours, or after a longer time with a deeper taste. I am perfectly fine with your take, so thanks again!
PS: On Friday I'll get my newly ordered Marcato Atlas 150 pasta machine. That will sit well with an all' amatriciana! Ciao!
So glad you're enjoying this recipe, Johannes! And yes, all' amatriciana with freshly made pasta with your new machine is the perfect way to enjoy it!
Seeing this almost makes me cry...with happiness. I have the same problem re: thick pancetta not available! PS That travel guide is GOLD. I'm with you on travel time though....my limit is actually 3.5 weeks!
Thanks, Nagi! And, I agree, 3.5 weeks is perfect. 🙂
This is fantastic!!! I've always wanted to make my own pancetta. Like you said, it's so difficult to find the cubed kind in the store, and whenever I do, it's so damn expensive. I love this idea because you get to impart your own desired flavor as well. Fabulous, Marissa!!
That's true! I didn't even mention how expensive pancetta is here and pork belly tends to be pretty affordable. 🙂 Thanks, sweet Beeta!
This is such a revelation! I'm in love with pancetta, and this substitute is just genius!
Thank you so much, Sabrina! I feel the very same way about so many of your recipes. Love your blog!
I love, love, love pancetta so I am so inspired by this post! That last photo is mesmerizing- simply stunning 🙂
aww, thank you Sonali!
Absolutely, in a heartbeat, devour all. Pan seared and crispy edged pancetta or bacon. The reasons I'm not a vegetarian for sure. What is it about that stuff? Just too good and that 9 week trip of yours, wowza! I'm with you in that I like the fat slices and luckily I have a great Italian deli that slices to order. Sadly that thin crap doesn't fly, no bueno, why bother. Great idea that I must try out. Thanks!
It's true, the thin slices just disappear! And, yeah, who can keep from snacking on those little cubes of deliciousness?
Hi Marissa! Like you, the only pancetta I can get is shrink wrapped paper thin. I have some nice pork belly in the freezer and I happen to have all the dry rub ingredients! We were talking about making a pasta with a cream sauce and bacon just the other day - this would be perfect! You are such a creative food person!
I love it that you have all of the rub ingredients, Dorothy! You're an amazing lady. I have a shrimp recipe that you gave me ages ago on my short list of things to make - wouldn't be surprised if it shows up here. 😉
Wow, you're so clever to think of doing this, Marissa ... and brave!! Pancetta from pork belly - genius!
Loved reading about your trip to Italy. I adore travelling, but I get what you mean about feeling like you were away for a tad too long. We always miss what we don't have!
Thank you, Helen! And it's so true...I love to travel, but often end up getting home sick. It does make you appreciate your regular life.
This is incredible! My hubby and I don't eat pork, but I've been thinking about dry-curing beef for a while now. That herb mixture sounds perfect!
What a great idea! I think the rub would be great on beef or even chicken!
Oh Wow - I adore pancetta, but never ever thought I could make it at home! Thanks for this Marissa!
Thank you, Shashi! xo
Oooh I'm loving this version of pancetta! It's so easy to get there and not as easy to get here so having a quick one handy would be great 😀
Thank you, Lorraine! I didn't realize that pancetta was hard to come by in Australia also.
Ok... love, love, love this post! Years ago I spent a semester in Italy (totally life changing)! I went there a 12 year vegetarian and left converted. It was the prosciutto... it got me. From prosciutto I moved to harder things, like salami. And like any good junkie, I needed more. Pancetta is obviously the next step. I've been addict ever since! So thank you for this... I can now feed my addiction in the privacy of my own home 😉
Wow! Converted by prosciutto - that might make a good bumper sticker. 😉 So cool that you spent a semester in Italy - what city?