Prepare the Pork Belly
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Ageing and curing pork naturally..Hand Hewn Farm prosciutto and making pancetta
What happens here
Begin by cleaning the work surface thoroughly with a damp rag or towel. Next, lay out the fresh pork belly on the clean surface. Inspect the pork belly, and using a sharp boning knife, carefully remove any glands or 'nipples' from the meaty side. Trim the pork belly to create a generally rectangular shape, ensuring the edges are clean and relatively straight. This step also involves trimming off any excess fat from the very edges if it prevents a tight roll, while aiming to keep as much fat as possible.
Goal: Clean, trim, and prepare the pork belly for rolling.
Tools and materials
- Boning Knife — Trimming fat, glands, and squaring the pork belly
- Damp Rag/Towel — Cleaning the work surface
- Work Surface — A clean, stable surface to work on the meat
- Fresh Pork Belly — The main component of the pancetta