„de belli“ bro, thanks for your authentic tutorials

@Spectacular-cuoredicioccolato

4 жыл бұрын

Grazie tante ☺️👍🏼

Bellisima! Another great recipe and techique, garci.

@Spectacular-cuoredicioccolato

3 жыл бұрын

👍🏼 prego 😉

Great video! Thanks for sharing! Greetings from Buenos Aires.

@cuoredicioccolatoit

5 жыл бұрын

Gracias 😉

I love it! I made my very first pancetta and it turned out awesome!

@Spectacular-cuoredicioccolato

6 жыл бұрын

Thanks for your experience 😀 Please share the video with you friends 😉 thanks again

I love this channel... trying to work up the courage to try one of these recipes.

@Spectacular-cuoredicioccolato

3 жыл бұрын

Try the pitina 😉

Great, thank you so much.

@Spectacular-cuoredicioccolato

5 жыл бұрын

Welcome 👍

Love this, it looks amazingly delicious !!

@Spectacular-cuoredicioccolato

6 жыл бұрын

Yes. Very delicious 😉

Umbrian beer. . . or Vino Locale! Beautiful!

@Spectacular-cuoredicioccolato

3 жыл бұрын

👍🏼 good idea

Laurel is called Bay in England....Thank You for your recipes and instruction. Grazie

@Spectacular-cuoredicioccolato

5 жыл бұрын

Thanks 👍 please share the video 😉

@myname-uc6gr

4 жыл бұрын

Ferrets Dogs and Guns bay laurel dumb azz

I will make one. Thank you!

@Spectacular-cuoredicioccolato

4 жыл бұрын

👍🏼

wow amazing .thank you bro

@Spectacular-cuoredicioccolato

6 жыл бұрын

Welcome 😉

Grazie mille for all the work you're putting into this channel, it's really good stuff. Is there something special about the pepper you were using? It didn't appear like regular pepper, more like a blend. Anyway, thanks again!

@Spectacular-cuoredicioccolato

6 жыл бұрын

Thanks for the support 😁 No it's powder pepper

Very good video thanks! It is hard to come by guanciale in the USA, do you have a recipe for that?

@Spectacular-cuoredicioccolato

5 жыл бұрын

If I can find the right piece of meat I will do it in the future 😉

Hi there, thank you for your great videos. I have a question. I make cured meat with different recipes including yours and they taste great. However, aftercare while they smell stale and sometimes too bad to eat... how do you avoid that stale, fridge smell? I kept mine in the basement at around 15-18 degrees C and 65% humidity. Thank you!

@Spectacular-cuoredicioccolato

5 жыл бұрын

The temperature is too high, it should be 10 or maximum 12

@madonisx

5 жыл бұрын

@@Spectacular-cuoredicioccolato Great, Thank you!

Hi, love your videos. Question: you use a normal fridge? And at what temperature do you leave all this meat to dry? What is the ideal temp?

@Spectacular-cuoredicioccolato

3 жыл бұрын

Yes normal fridge but the best it’s a basement with 10*C degrees

I don't understand throwing away half of the meat in the trimming process (prior to tying).

@cuoredicioccolatoit

5 жыл бұрын

I didn't throw it but I cooked for others recipe 😉

Hi, great videos, I love them. Just a question, do you calculate weight loss to determine when the product is ready to be eaten? Lots of people say between 30% - 40%., you never mention this. Thanks in advance.

@Spectacular-cuoredicioccolato

3 жыл бұрын

Yes 👍🏼 30%

@damiantubbert8251

3 жыл бұрын

@@Spectacular-cuoredicioccolato Thank you for your reply. Keep up your great work.💪💪

@Spectacular-cuoredicioccolato

3 жыл бұрын

Thanks 😊 please share the videos 😉

Hey mate, love your videos, just wondering what your thought is On using Sodium nitrate cure\pink salt/ Prague powder ect. Do you think it is unnecessary ?

@Spectacular-cuoredicioccolato

3 жыл бұрын

Up to you, I never used it

@heeroyuy2253

3 жыл бұрын

It seems they are so proud of their tradition believinh that they wont get botulism doing that.

@Spectacular-cuoredicioccolato

3 жыл бұрын

Sanitizing homebrew Beer and Wine Equipment - How to prevent Botulism in canning - Salt or Nitrates kzread.info/dash/bejne/gKmduc5xhM-YZM4.html

How did you learn to cook so well?

@Spectacular-cuoredicioccolato

6 жыл бұрын

On KZread

An the same process be used on a pork belly that does not have the skin on it?

@Spectacular-cuoredicioccolato

Жыл бұрын

Usually you need the skin on

チャンネル登録しました。 美味しそうですね～、パンチェッタ作ってみようかなぁ。

@Spectacular-cuoredicioccolato

Жыл бұрын

Com’è andata?

Does Curing (salting), drying, or smoking meat alone kill trichinellosis worms?

@Spectacular-cuoredicioccolato

Жыл бұрын

I don’t know sorry 👍🏼 in theory is safe if you follow both technique

What if your belly has no skin. Can you still do this

@cuoredicioccolatoit

5 жыл бұрын

Yes if you put in a gat like I have done with the salami 😉

Buenos dias, question why do you not use the plastic bag in this recipe for the curing, insted you use the two containers, can you still make this recipe by using the plastic bag or no ?

@Spectacular-cuoredicioccolato

2 жыл бұрын

Yes 👍🏼 you can use it

@ianjimenez1097

2 жыл бұрын

Thank you!! Great videos

@Spectacular-cuoredicioccolato

2 жыл бұрын

Grazie ☺️

very nice. I envy you . πολυ καλο.

@Spectacular-cuoredicioccolato

6 жыл бұрын

👍 try and let us know

Thanks for the recipe ! Pancetta is very hard to find here .

@Spectacular-cuoredicioccolato

Жыл бұрын

Have you tried it? 🙂

Looks like Italians are always right in few things. Style and meat preparation. no mater which recipe ill try yours always better mate

@Spectacular-cuoredicioccolato

3 жыл бұрын

😂👍🏼 thanks

Oh my god, i want to try this with beef belly!!!!

@Spectacular-cuoredicioccolato

11 ай бұрын

😉👍🏼 keep us updated

what is the fridge temperature?

@Spectacular-cuoredicioccolato

4 жыл бұрын

The best temperature is 10*C but in the fridge there were 5*C

👍🏼👍🏼

@Spectacular-cuoredicioccolato

6 жыл бұрын

👍

Great video 👌 is it possible to do this with lamb belly? I have a whole lamb and want to cure some, I have only cured pork so far 🥓👍

@Spectacular-cuoredicioccolato

Жыл бұрын

Sorry but I never tried 😬

Nicely explained. For (American) English speakers, Laurel is, "Bay Leaf."

@Spectacular-cuoredicioccolato

3 жыл бұрын

Thanks 👍🏼 my English is very bad

@kurzhaarguy

3 жыл бұрын

@@Spectacular-cuoredicioccolato E il mio italiano, beh, inesistente!

@Spectacular-cuoredicioccolato

3 жыл бұрын

😂👍🏼 thanks again

the beginning is so quiet that I boosted the sound and BOOM, here go my ears.

@Spectacular-cuoredicioccolato

3 жыл бұрын

🤣👍🏼 sorry 😬

Can you also please make a recipe on how to make guanciale? That would be great 🙂

@Spectacular-cuoredicioccolato

3 жыл бұрын

I am trying right now but I am not sure of the result 😉 let see in few months

@priskakoch3856

3 жыл бұрын

cuoredicioccolato all the recipes I found on youtube use this pink chemical salt which is not good for your health. I would like a classical authantic italian recipe without chemicals, only natural ingredients. So looking forward for your recipe 🙂

Thank you brother, Im goint to try the rolled one as soon as I buy some rope. But I think the tesa will work better in South African conditions.

@Spectacular-cuoredicioccolato

4 жыл бұрын

👍🏼 let us know 😉

it is so funny. when you put pepper powder, that is made in Thailand.

@Spectacular-cuoredicioccolato

5 жыл бұрын

Yes, because I was in Thailand 😉

its crazy how the lighting stays the same after so many days xD.

@Spectacular-cuoredicioccolato

3 жыл бұрын

😉👍🏼

Pancetta is not like bakon, in Italy the salami are make in salt, only salt and varius vegetables! The taste is really different!

@Spectacular-cuoredicioccolato

4 жыл бұрын

No vegetables but spices 😉

My meat turned out brown, and smelly... is there something special about the salt ? I used normal iodized salt..

@Spectacular-cuoredicioccolato

5 жыл бұрын

I don't think that the problem is the salt but normal salt I think it is better. I think that the problem is the humidity. How many days ago did you start?

@Rawegivitoya

5 жыл бұрын

@@Spectacular-cuoredicioccolato a week, like in the video.. In the fridge, don't have control over the humidity.. I wasn't sure about the smell but the meat was clearly browner than yours.. I still rolled it and i will see if its good in 2 months ? I mean, if its not good it will be obvious ?

@Spectacular-cuoredicioccolato

5 жыл бұрын

Check if it is the skin that small of the meat. The meat that is too dark you can remove it before rolling it. Yes you will know , if it will small it will be no good. If it's dark no problems it's will be ugly but good. Let me know

@garypage9515

5 жыл бұрын

Use sea salt, pickling, or kosher salt, not iodized!

@cuoredicioccolatoit

5 жыл бұрын

👍

Good grief why raw? Is it because its part of culture and traditional?

@Spectacular-cuoredicioccolato

Жыл бұрын

Old way to preserve it

cant you speak english ?

@nigecheshire9854

4 жыл бұрын

@johngray2000 ‘Can’t ‘ you write in English.😂 You absolute...cant! 😂