As we all know, the first run of Saucisson Sec was unsuccessful. I decided pancetta would provide redemption. I ordered my pork belly from Paul at Country Time Farm via the Phoenixville Farmer’s Market. Paul supplies fresh pork to a couple very good restaurants in Philadelphia (Vetri and Osteria). 

At home, I realized the skin was still on. I had not, at the time, ever removed skin from an uncooked animal. It took me awhile, but I got the hang of it.

After removing the skin, I rubbed the dry cure all over the surface of the belly. I then left it to cure for 8 days in the fridge… Let’s see what happened…

This entry was posted on Monday, October 6th, 2008 at 10:16 pm and is filed under Eating. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.