curing meat. How to make pancetta. Pig belly with 5 months of maturation. Eat or use to cook dishes avoiding the use of vegetable oil. In this recipe we use the pork belly, with the fat predominating in the piece. We removed the skin, which was used in this crispy recipe(   • PURURUCA deliciosa e crocante finaliz...  ). It is a product similar to lardo, but the seasoning is intense to help with preservation and to be used in the preparation of other dishes, as an alternative source of fat to vegetable oils. But it can also be consumed straight, in breads and as a snack. With a good period of maturation, it acquires a wonderful flavor, similar to proscuitto, but well-seasoned.

Ingredients

pork belly - 1kg - 100%

salt - 30g - 3%;
antioxidant erythorbate - 3g - 0,3%;
rosemary oil - 2g - 0,2%;
black pepper - 3g - 0,3%.

to cover the meat:

smoked paprika
sweet paprika
nutmeg
black pepper