Pancetta Arrolotata is a rolled and trussed version of Italian pancetta - cured and air-dried pork belly. It's fairly easy to make but the trickiness is in rolling it tight enough to ensure the inside does not spoil. This is also helped by adding a lot of crushed black pepper. The pepper adds to the flavour and also helps due to it's antibacterial properties!

The following paper goes into depth on the antibacterial properties: Paper on antibacterial properties of black pepper

To truss the Pancetta correctly, take a look at this great video on the butchers knot:

The below recipe uses cure#1 as it its to be cooked and will be drying for around 4 weeks. You can eat Pancetta raw, but it will be best to replace the cure #1 with cure #2 and you will need to dry for a lot longer - my last one took 5 months to get to 30% weight loss! You may struggle to get to 30% weight loss with fattier cuts of pork belly as the fat contains much less water than the meat.

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  • 1 Kg pork belly
  • 30 g salt
  • 4 tbsp black pepper corns, crushed
  • 2.5 grams of cure #1
  • 6 dried bay leaves, crushed


  • Mix all the cure ingredients except 2 tbsp of the black pepper, and put in a zip lock freezer bag
  • Add the pork belly to the bag and make sure it is covered in the cure all over
  • Leave this in the fridge for 7 days, turning it over every day (this is important)
  • After 7 days take the belly out of the bag and rinse it and pat dry
  • Add the remaining black pepper to what will be the inside of your rolled Pancetta, coating it evenly
  • Roll the belly very tightly and truss at 1 inch intervals, tying with a butchers knot (see the link in the description for a tutorial)
  • Weigh the pork belly and note this down
  • Hang at around 75RH and 12 - 15 c for 4 weeks

How to eat it?


October 11, 2023
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