St. Francis Winery-Style Pancetta

By • November 7, 2011 • 2 Comments



Author Notes: St. Francis winemaker, Heather Munden, knows how to put Cabernet to good use! Try this simple pancetta recipe which uses the winery's logo Cabernet. Perfect in Food52's Pasta Al Forno with Pumpkin & Pancetta, or our Silky Shallot Soup with Crispy Pancetta!Food52

Makes 6 pounds pancetta

  • 1 tablespoon whole black peppercorns
  • 1 pinch grated nutmeg
  • 1 dash red pepper flakes
  • 7 small juniper berries
  • 6 tablespoons kosher salt
  • 6 pounds pork belly, skin off
  • 2 tablespoons chopped garlic
  • 1/4 cup St. Francis logo cabernet
  1. Grind spices and mix, in a large bowl, with the salt.
  2. Place pork belly in a large ziplock bag and rub the spice mixture all over.
  3. With the pork still inside the bag, rub it with garlic and gently pour on the wine, taking care not to rub off the spices.
  4. Cure the belly in the fridge for 8-15 days. The salt and spices will penetrate the meat, rendering it firm.
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over 2 years ago dymnyno

Definitely on my "must do it soon" list. Sounds like a great recipe using Cabernet from my neighbor over in the "other" valley!

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Mmmm, sounds tasty! Definitely on the must-try-soon list. Thank you for posting this. ;o)