I am making pancetta for the first time and I've just taken it out of the cure to dry. I have rolled it and am ready to hang it. Before I hang it, what are the pros and cons of wrapping it in ...
I've been hanging my own Pancetta based on the recipe in Ruhlman's 'Charcuterie' book. Some small white dots of mould have started to appear. I want to identify whether this mould is to be expected ...
I see pancetta next to the bacon at a local butcher and was wondering what the difference was between the two?