Pancetta and Belly Processing

Pancetta is probably one of the easiest things to start with when curing, but it's also where some of the most delicious of all meat is, and that's the belly.  We had two whole sides from our Kinikin hog and ribs were still attached, so we had to peel those back and get to work on the Pancetta curing.  The plans are for this to be both rolled and rigatino with black pepper crust, but can't wait to get that hung and going.  As you can see from the photos, the fat is beautius and thick, excellent for goodness when it's all said and done ... This was another first for Kate as well, where she was able to butcher the belly and get those ribs off and start making the pancetta.

Another waste not note, is take those ribs, remove the silver skin layer and salt, pepper, chili powder them.  Put them in the oven for about 1 hr at 275 and enjoy when done.  So yummy and again, nuttin wasted...