Brian just called me. He said he doesn't want the panccetta. He said I can have it insted!

This was right up there with Gina the Italian grandma. It was also good to see such wholesome and heart warming attention from the young generation here for making exceptional quality food at home. 🙂 You can tell he's going to be dining well for life with this kind of foundation. XX

@CookingwithanItalian

7 ай бұрын

Thank you very much for the lovely comment.. 👋👋👋

im uk resident. i love this video,thankyou and your son

i just discovered this channel and i love all the videos! please q

Great explanation as to how to make it! I love seeing your little helper in the kitchen. We must teach children how to pass on these cooking traditions. 🇮🇹

@CookingwithanItalian

Жыл бұрын

Thank you very much. Ciaoooo 👋👋🇮🇹🇮🇹🇮🇹

i just discovered your channel and i love your videos! please keep posting!

@CookingwithanItalian

19 күн бұрын

Thank you very much for the lovely comment. Ciaoooo 😁😁👋👋

I Love the passion and the child getting involved! I laughed when he said “For 3 months…it’s hard to block the fridge…but you can do it, it’s worth it” haha, I agree, only us cured meat makers would understand!

@CookingwithanItalian

10 ай бұрын

Thank you very much for the lovely comment. Ciaoooo

Now that's a knife. Off to give it a try. Thx. Your little helper...awesome kid. Love panchetta.

@CookingwithanItalian

4 ай бұрын

Thank you very much.. 😁😁😁

I love that little man helping you

@CookingwithanItalian

Жыл бұрын

Thanks.

I really enjoyed that . thanks for sharing it!

@CookingwithanItalian

11 ай бұрын

Thank you very much. 👋👋

I usually only use salt b. pepper, chili flakes, brown sugar, and nutmeg. and old italian lady told me about how to cheat the curing process by out in the oven at the low temperature, it makes the curing faster

So much looking forward to making this pancetta. Starting next week! It's going to be a pancetta tesa affumicata made from Mangalica-porkbelly.

@CookingwithanItalian

2 жыл бұрын

Well done, Mangalica is very good. Let me know ciao 👍👍

Like this recipe. Hello from Czech Republic 🇨🇿

@CookingwithanItalian

2 жыл бұрын

Thanks a lot. Ciao

Bravissimo.

@CookingwithanItalian

Жыл бұрын

Grazie mille. Ciaoooo.

Wow che delizia!!

@CookingwithanItalian

3 жыл бұрын

Grazie mille. Ciao Claudio ti mando un bacione. 😘

‼Super 👍😉😀

@CookingwithanItalian

Жыл бұрын

Thank you very much, ciaooo 😁😁😁

Bel video ragazzi 💪❤️🇮🇹

@CookingwithanItalian

Жыл бұрын

Grazie mille, ciaooo 🇮🇹🇮🇹🇮🇹♥️

Grande zio Un abbraccio

@CookingwithanItalian

3 жыл бұрын

Ciao Ale ti mando un abbraccio forte forte. Ciao

People think I'm crazy because, it takes me 4 years to breed the pig I use for my curing. I have 12 acres in total that I use for pecans, walnuts, and hazelnut that are used for my pigs in the winter months. My feeding process is a little vigorous for a lot of people. But, the love the end results.

@CookingwithanItalian

8 ай бұрын

I think you do very good job with your pigs. Well done. 👋👋

@chrisgoffredo7853

8 ай бұрын

yum

Wow perfeckt I will trie to do all of yours masterpeach.

@CookingwithanItalian

2 жыл бұрын

Thank you very much. Try it and let me know. Ciaoooo 😁😁

@julianokuzhicov

2 жыл бұрын

@@CookingwithanItalian Yeas absoultly

Regards from Vietnam, first step done week freeze, washed with beer, 48 hours hanging kitchen about 27 degrees hope this is not to hot. Piece 1.8 KG I use for step one and now step 2, 3 gram pink salt @ your recipe. Can’t wait in 2 months the result. Thank you.

@CookingwithanItalian

4 ай бұрын

If is to hot, do 24/28 h. Let me know when is ready. 👋👋👋

@CookingwithanItalian

4 ай бұрын

Sea salt is better.

@peterdoppenberg

4 ай бұрын

@@CookingwithanItalian Thanks I use sea salt just a few gram of pink salt I mixed in. I will reduce the time to 24/28 hours, then hang it in the refrigerator. Thanks again

@peterdoppenberg

4 ай бұрын

I mean not Himalaya pink colored salt but curing salt I have used a few gram to be more safe.

👍🏻👌🏻

Great recipe, looks lovely. Had to smile at your son , he's a little you for sure 😂

@CookingwithanItalian

Жыл бұрын

Thank you. 👋

Ciao Piero 😉 un saluto dall'Italia 🥰..... Mi ha pagato di te il mio amico Brian👍👍👍

@CookingwithanItalian

3 жыл бұрын

Ciao è un piacere sapere che Brian ti ha parlato di me. Ti mando un saluto e. Ti saluto Brian quando lo vedo. Ciaoooo

Great authentic recipe, how long can you keep once the curing process is complete?

@CookingwithanItalian

2 жыл бұрын

In the fridge at least 3/4 month. 👋👋

My dream is my maybe my kids enjoy charcuterie with me and help me like this kid! Congrats!

@CookingwithanItalian

2 жыл бұрын

Grazie mille. Ciao

@CookingwithanItalian

2 жыл бұрын

I hope they gonna help you one day.

I’m have followed your recipe and have the pork belly in the fridge but no juices are coming out and it’s been 3 days already, is this normal?

@CookingwithanItalian

2 жыл бұрын

It can happen yeah, it’s the temperature of the fridge, it should have cured well so not much liquid inside. I recommend every 15days to rotate it 180degrees. Let us know how it goes! Thank you 😊

We made this, but during the process we found our nutmeg was rancid. Is it ok to them put your beer washed fermented pork in the fridge till the next day to finish the recipe and then do the second cure?

@CookingwithanItalian

2 ай бұрын

The fermentation need 22° to 26° the temperature.

@CookingwithanItalian

2 ай бұрын

Yes should be okay 👍

We cannot get belly with skin. Only can buy it without skin. Can this still be done?

@CookingwithanItalian

2 жыл бұрын

Hi Lor Vin, Yes! Absolutely you can, give it a go 👍

Also you can weigh the meat beforehand and when its lost at least 30% of its weight its done. But once you do it a few times you can just feel when its done

@CookingwithanItalian

Жыл бұрын

Exactly.. Ciaoooo

Oh it can't be cured outside the fridge?

@CookingwithanItalian

2 жыл бұрын

Try it, and let me know. Is a very old fashion way.

How long will will it last once it’s ready?

@CookingwithanItalian

10 ай бұрын

In the fridge, you can keep 3/4 month easy. 👋👋

Is the spice blend for 5 lbs of belly or does it matter?

@CookingwithanItalian

Жыл бұрын

That belly is 1.5 kg

@lisamcwilliams4561

Жыл бұрын

@@CookingwithanItalian thanks for the update

You know you make the good panchetta when you have to put in de freeege,,,

Tutto fatto con sale di mare o sale normale? Grazie

@CookingwithanItalian

Жыл бұрын

Solo sale Marino. Ciao 👋👋😁😁

Just a question You don't use any "cure" For your meats ?

@CookingwithanItalian

3 жыл бұрын

Natural Sea Salt is the cure.

@nunyabiznes33

2 жыл бұрын

No saltpeter?

@earlystrings1

2 жыл бұрын

He doesn’t and I think that’s traditional but I’ve seen recipes that use 0.25 percent cure #1 (pink salt, Prague cure etc. ) by weight of meat. That’s what I do and it’s definitely safer. That’s for pancetta that will be cooked. Use cure #2 if you’ll roll it and eat it raw. He ate his uncured and raw but I guess he knows what he’s doing.

@aprisia

2 жыл бұрын

@@earlystrings1 He's air curing it. The difference in risk between proper air curing with and without Prague powder is not significant as the conditions for bacterial growth are vastly limited by the drying process and there is no anaerobic environment for botulism. It's wet curing where the risk of botulism is cancelled out significantly by Prague powder. At the same time, Prague powder will impart a taste of it's own when used.

May I know why must I put in room temperature for 48 hours? Can’t I just put it straight into the fridge?

@CookingwithanItalian

11 ай бұрын

Start the fermentation. 👋👋

@jben1610

11 ай бұрын

@@CookingwithanItalian grazie !

I'm Brian,No I'm Brian

Bravo, avevi detto 2 mesi poi invece l'hai Tenuta 3 mesi cosa ti ha fatto attendere un altro mese Ossia come lo capisci che necessita di piu tempo? Grazie e complimenti

@CookingwithanItalian

2 жыл бұрын

Ciao lo tenuta 3 mesi perché mi piace molto staggionata,. Generalmente dapo 30/40 giorni i salumi sono commestibili. È stata solo una questione di gusto. Ciaoooo

Hey, where is my pancetta

@CookingwithanItalian

4 ай бұрын

Pop in... Ciaoooo

Three teaspoon of nutmeg? I probably missed something but three teaspoon of nutmeg would make it nasty

@CookingwithanItalian

6 ай бұрын

If you don't like, don't put it in. 👋👋

@alexkostyuk3388

6 ай бұрын

I do like it and I use it often but overdosing spices with strong flavor ruins your food. Nutmeg is very strong spice and I heard that it is poisonous. I'm not blaming you, I left that coment for people who want to try that recipe, start with smal amount of nutmeg. Nutmeg works every good with fennel.

HAHAHA...🤣, ricetta meravigliosa e pancetta stagionata, ma la pelle è dura come la suola di una scarpa,...proverò a farla senza questa pelle, ok? Buon anno 2024, ciao!!! 😋👍🇧🇷

@CookingwithanItalian

6 ай бұрын

La pelle serve a mantenerla tesa. Ciaoooo

Piwo 😂😂😂this polish language 😂😂😂

@CookingwithanItalian

Жыл бұрын

Yes.. 😁😁😁😁😁😁