For a long time, I saw pancetta as something "reserved for butchers"... until the day I tried a homemade version like a quick porchetta: same spirit (rolled pork belly, herbs, pepper), but without long curing.
Obviously, this is not pancetta that has been aged for several weeks: here, the focus is on taste and texture, while staying within the timeframe of family cooking.
What I love is the contrast: the fat from the pancetta slowly melting in the oven, the garlic and rosemary infusing everything with their aroma, and the pepper's snap. To stay true to the idea of "tesa" or rolled pancetta, I roll it tightly, tie it with string, and then bake it in the oven to set the shape and concentrate the flavors.
And since I like a bit of a kick, I add a twist of orange zest (a classic with pork) and serve it with a crisp little salad of fennel and radish. It adds the freshness that sometimes goes a long way in rich, porky dishes, and it makes for a complete and easy meal.
You can then enjoy this hot pancetta recipe in thick slices with salad, or let it cool slightly and slice it thinly for pasta, a vegetable stir-fry, or scrambled eggs.
If you make it once, you'll quickly understand why it will become one of your weekend habits. It's absolutely delicious!
Homemade pancetta
4
people23
minutes32
minutes915
kcal55
minutesA recipe for homemade rolled pork pancetta , seasoned with pepper and rosemary, ready to be thinly sliced after a quick bake in the oven. We keep the traditional spirit, with a seasonal touch thanks to a few orange zest shavings and a mini fennel salad to accompany it.
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Ingredients
800g of pork belly (with rind if possible), in one piece
10 g of fine salt
2 garlic cloves
2 teaspoons of crushed black pepper
1 tablespoon of fennel seeds
2 sprigs of rosemary
1 Finely grated orange zest
1 small fennel (approx. 200g each)
8 radish
1 tablespoon of orange juice (taken from the zested orange)
1 tablespoon of olive oil
Freshly ground pepper (for the salad)
Preparation steps
- Preheat the oven to 220°C. Take the breast out of the refrigerator 10 minutes beforehand to allow it to come to room temperature so that it rolls more easily.
- Prepare the seasoning: finely chop the garlic and rosemary needles. Lightly crush the fennel seeds (with a knife or mortar). Mix together the garlic, rosemary, fennel seeds, crushed pepper, orange zest, and salt.
- Place the breast with the flesh side facing you. If the thickness is very uneven, lightly incise the thicker areas to flatten it (without cutting all the way through).
- Spread the seasoning evenly over the flesh side, massaging it in well, especially in the crevices. Roll the breast up tightly, like a large roulade.
- Tie it up: make 5 to 6 tight turns with kitchen twine to maintain a regular shape. If you have the rind, place it on the outside: it protects the meat and helps keep it moist.
- Place the roulade on a rack over a plate (to catch the fat). Bake for 12 minutes at 220°C to sear, then reduce the temperature to 170°C and continue baking for 20 minutes.
- Remove from the oven. Let it rest for 10 minutes (important: the juices redistribute and the slice holds its shape better).
- While the salad rests, prepare it: finely slice the fennel and radishes. Season with orange juice, olive oil, and a grind of pepper. Mix well.
- Slice the homemade pancetta (1 cm for serving on a platter, or thinner if you are reusing it). Serve with the fennel and radish salad.
📊 Nutritional Information
1 portion (approx. 250g: 170g pancetta + 80g salad)
| Nutrient | Value |
|---|---|
| Calories | 915 kcal |
| Proteins | 23g |
| Carbohydrates | 7g |
| including sugars | 4g |
| Lipids | 86g |
| including saturated fatty acids | 31g |
| Fibers | 3 g |
| Sodium | 1050mg |
| Vitamins | |
| Vitamin B3 | 55% AJR |
| Vitamin B6 | 30% AJR |
| Vitamin C | 35% AJR |
| Minerals | |
| Phosphorus | 25% AJR |
| Zinc | 22% AJR |
| Selenium | 40% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Food safety: this "quick" version will keep for 3 days in the refrigerator (well wrapped). For a truly traditional, cured pancetta recipe, a long curing process and controlled drying conditions are necessary; here, we deliberately stick to a quick oven-curing method.
💡 Chef's Tips
For perfectly clean slices of pancetta, place the roll in the freezer for 15 minutes after cooking and resting: this firms it up just enough for thin slicing. Keep the rendered fat from the dish: strained, it's a great way to roast potatoes or vegetables.
🔄 Variations
- Pork pancetta with a more "charcuterie" flavor: add 1 pinch of nutmeg and 1 crumbled bay leaf to the seasoning.
- Recipe for peppered pancetta: replace half of the black pepper with white pepper and a pinch of Espelette pepper.
