Calling out to Old World Charcuterie Buffs

NPHuskerFL

My co-worker will have his pig that was processed back this coming Saturday. This sow weighed in at 613# and processed out to 398# of goodness. At first was thinking of bacon, brats and sausages but, I'm determined for Pancetta.  I'm going to use my office's commercial cooler for this venture. Any advise is welcome. Thank you in advance. 

blukat

I definitely recommend turning the pork belly into bacon.  I follow Michael Ruhlman's Maple Bacon recipe from his Charcuterie book.  I had a pig like that once, it will definitely make you not want to buy store bought again!

NPHuskerFL

@blukat next pig processed I'll do that. But, I'm going with Pancetta here. Thanks. 

theyolksonyou

I had all the stuff for pancetta during the winter to hang in the basement, but never got to it. Have the belly still in the freezer. I'm afraid to hang in unrefrigerated now. Look forward to the input you receive. 

blukat

Be sure to post your process,  maybe that's something also in my future.

nlovold

You had me at 613# sow!  Looking forward to seeing how this goes!

BigWader

I've never made pancetta but I have always wanted to.... If I wasn't going to follow Ruhlman's recipe I would probably follow this recipe.  He seems very well respected for his hard work at cataloging years of recipes:

http://lpoli.50webs.com/index_files/Pancetta.pdf

Good luck.