I am about to embark on a 3 week long journey of making my own house-cured pancetta. For those of you who don't know, pancetta is essentially an Italian bacon, except that it is not smoked and is flavored with a number of different spices. I ordered the "pink salt" (pictured below) online and it arrived this weekend. You need this because it contains the sodium nitrate that makes bacon taste so good but will probably give us all cancer later in life. Hopefully I will be posting frequent updates about the process of the pancetta making. Feel free to follow along if you'd like.
This was the smallest size I could find and I only need 2 teaspoons. Oh well...
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