Paprika Cured Pancetta

Finished bacon. Ready for slicing. Rolled to fit through my slicer

I’ve been wanting to make something like this ever since I visited the London Charcuterie Festival last year and saw a brick-red piece of cured pork on sale among the other treats on the Flavours of Spain stall. After a brief chat with them on Twitter, they confirmed that it was a cured pancetta dusted with paprika. Not having had a recipe to work from, I’ve had to use a lot of guesswork and the result is quite different to the bacon I saw that fateful day; it is, however, absolutely delicious and one to be recommended if you have the patience to wait four weeks for your bacon. I’ve already used mine in a smoky tomato soup, as a wrap for chicken and, of course, in a sandwich.

Weighing out paprika.

Jon’s Paprika Cured Bacon
800g belly pork
28g salt
12g dark brown sugar
4g black pepper
5g smoked paprika
5g sweet paprika
4g garlic powder
3g red pepper flakes
3g Prague powder #1
2 or 3 crumbled bay leaves

Take your belly pork and carefully remove the skin, taking care to leave a decent layer of fat on the meat.  Set aside whilst you weigh out and combine your salt and spices.

Rubbing spices into pork

Place the piece of pork in a freezer bag and rub it thoroughly with your seasoning mix, being sure to work it into all of the folds of the meat.

Bacon, rubbed with cure and ready for the fridge.

Seal or wrap your meat in the bag and place in the fridge for a week to cure, turning and rubbing as per usual to ensure that the cure is evenly distributed. After about a week, remove the bacon from the bag and place on a rack in the fridge to dry. By this stage,  some of the moisture will have seeped from the meat and helped to further distribute the cure.

Leave the meat in the fridge for anything up to four weeks by which time the flesh will have dried out and darkened and the flavour will have intensified considerably. This bacon is now ready to use however you want. I had to roll mine to fit it through my slicer but you could easily cut rashers off with a knife. It has a heady smoky paprika aroma and a deeply savoury taste. I want to make this again and maybe try smoking it as I think that will really intensify the flavour even more. I’ll update this post if I do.

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s