Homecured Pancetta, Bacon, Tocino.

These are some pics of the latest creation from The Mexykan.

I failed to take pics from the start of the process, so please forgive me.

Next time I’ll remember to take photos from beginning to end.

I started with 3 kilos of locally obtained fresh pork belly, skin-on.

I toasted and then ground my own blend of spices and herbs to season the fresh pork belly along with the curing salts and sugar.

After a couple of weeks in the fridge the pork belly is fully cured and seasoned.  Next was preparing the cured pork belly to hang dry.

But first a good washing is needed to remove all the cure.  After washing, I carefully dried the cured pork belly.

I then made another toasted and ground spice and herb blend which I rubbed onto the outside of the cured pork belly.

I then cut a hole in one corner of the belly in order add the string that it will hang from to dry.

After a couple of weeks hanging to dry the pancetta, bacon, tocino was ready.

The first dish I made was home fries with shallots and homecured bacon, pancetta, tocino.

I will post photos of the entire process  when I make the next batch of bacon, pancetta, tocino.  I was suffering from Headupass Syndrome, but at least I remembed to take pictures of the final product before we ate it all.

Tomorrow afternoon for lunch- Pasta Carbonara with homecured pancetta, eggs, olive oil Pecorino Romano cheese and white wine.  NEVER CREAM in Carbonara!  That is a crime against Carbonara.

Please feel free to comment or ask questions below.

Tony