22 Nov 2011
The pancetta that we started has been hanging in my parents’ fridge for 2 weeks. It was looking good, not too dried out, so we decided to sample some last night.
After poking it, prodding it, slicing off some, and tasting it, we decided to let it hang for another week. It’s not drying out like the book cautions against but it’s also not firm all the way through, so I think some more air-drying needs to happen.
Thanks to Mike Thomas, my dad, today’s guest photographer!