ROSEMARY CURED PANCETTA
1. Mix the cure ingredients and follow the stages for bacon curing (see separate recipe). 2. When you reach day 5, remove from the cure, submerge in cold
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Ingredients
- 3.5kg pork belly joint
- fresh rosemary (leaves separated from stems)
- 200g Supracure ready mix cure, or other cure mix
- 40g demerara sugar
- mixed peppercorns
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