I’ve made panchetta a few times, most recently late spring.  It’s a savoury dry rub on pork belly that’s cured for a week, rolled and hung for several weeks: I follow the Charcuterie recipe.  Pancetta is an Italian bacon that has a nice savoury flavour.

A key part of the process is the air drying or curing.  It reduces the liquid and concentrates the flavours; with smoked products the low heat does the same thing.  My issue is finding the right spot to air dry: it’s recommended to air dry in a 60% humidity …