Pancetta is a type of Italian cured pork belly that is commonly used as a seasoning or ingredient in many dishes. Here is a recipe for making pancetta at home:I


  • 2-3 pounds pork belly, skin removed
  • 1/4 cup kosher salt
  • 2 tablespoons brown sugar
  • 2 teaspoons pink curing salt #2
  • 1 tablespoon coarsely ground black pepper
  • 4 garlic cloves, minced
  • 4 sprigs fresh thyme
  • 4 bay leaves


  1. Rinse the pork belly and pat dry with paper towels. Place it on a clean work surface.

  2. In a small mixing bowl, combine the kosher salt, brown sugar, pink curing salt, and black pepper. Mix well.

  3. Rub the spice mixture all over the pork belly, massaging it into the meat. Add the minced garlic, thyme sprigs, and bay leaves, and press them into the meat as well.

  4. Place the pork belly into a large resealable plastic bag. Seal the bag, removing as much air as possible. Place the bag on a rimmed baking sheet and refrigerate for 7-10 days, flipping the bag every day or two.

  5. After 7-10 days, remove the pancetta from the bag and rinse it thoroughly with cold water. Pat dry with paper towels.

  6. Preheat your oven to 200°F (95°C). Place the pancetta on a wire rack set inside a rimmed baking sheet. Bake for 2-3 hours, or until the internal temperature reaches 150°F (65°C).

  7. Remove the pancetta from the oven and let it cool to room temperature. Wrap it tightly in plastic wrap and refrigerate for up to 2 weeks.

  8. When ready to use the pancetta, slice it thinly and use it as a seasoning or ingredient in your favorite dishes. Enjoy!