Go Back
+ servings
Homemade lamb or goat pancetta recipe
Print Recipe
No ratings yet

Easy Homemade Pancetta Recipe for Lamb, Goat or Venison

A simple DIY lamb or goat pancetta using grass fed lamb or goat. Makes enough to add to 5-6 dishes.
Prep Time10 minutes
curing time10 days
Total Time10 days 10 minutes
Course: Snack
Cuisine: Italian
Keyword: belly, charcuterie, Goat, Lamb, pancetta
Servings: 20 servings
Calories: 300kcal
Cost: 10

Equipment

  • Butchers twine, vacuum bags (optional)

Ingredients

Cure

  • 3/4 ounce 20 grams kosher salt or fine salt
  • 4 grams black pepper or ½ tablespoon whole black peppercorns
  • 4 grams fresh rosemary chopped fine, or 1 gram dried rosemary
  • 2 grams or 1 teaspoon whole coriander seed
  • 2 grams or 1 teaspoon dried fennel
  • .5 grams or roughly 3 dried bay leaves
  • 3 grams pink salt or 1 scant teaspoon Sodium Nitrite curing salt available from butcherpacker.com

Instructions

  • Pound the belly with a mallet to even it out into a flat shape that will be easy to roll into a nice tight roll. Grind the dried spices and herbs with the salts. Rub the mixture all over the meat, then refrigerate for 5 days, turning ever day, or as often as you can remember.
  • After 5 days, tie the pancetta, then hang to dry in a fridge or place with similar temperature for 3-5 days to remove some water weight. If no open-air place is available to hang the pancetta, you can set up dowels or something similar in your fridge on a cookie sheet, turning the pancetta every day or as often as you can remember.
  • After drying, cut the pancetta into usable portions and vacuum seal, then freeze. It will keep in the refrigerator, tightly wrapped, for a month or more.

Notes

  • The pancetta needs to be diced before cooking, and it's not for cooking like regular bacon.
    If you want to use it in something that isn't long-cooked, like a quick pasta sauce, consider vacuum sealing and poaching at 150 for 3 hours with a sous vide cooker, or roasting with a little water, covered, at 250 for 3 hours until tender.
  • Traditionally this is made with pork belly, and you can use the same recipe and method here for curing pork bellies. You will not need to flatten or tenderize the bellies. 
  • Besides the ingredients listed, juniper berries and thyme sprigs can be a good addition the seasoning blend. 
  • Brown sugar is used in some recipes but is not traditional. 

Nutrition

Serving: 2oz | Calories: 300kcal | Carbohydrates: 1g | Protein: 15g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Cholesterol: 246mg | Sodium: 250mg | Potassium: 300mg | Fiber: 1g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 14mg