Tie the Pancetta

What happens here

After rolling, secure the pancetta tightly using butcher's twine. Start by making a loop at one end and pulling it tight. Use a series of knots, wrapping the twine around the pancetta at regular intervals and using a skewer or tying needle to pull the twine underneath and through, creating a grid pattern. Ensure each section is pulled very tight to maintain the cylindrical shape and prevent unwrapping or air pockets. Continue this process until the entire length of the pancetta is uniformly tied.

Goal: Securely bind the rolled pancetta to maintain its shape during curing.