Pancetta is simply unsmoked bacon—aka pork belly—cured with salt and seasonings. And now you can DIY it.
About Michael Ruhlman
Michael Ruhlman is a food writer whose work has appeared in The New York Times, The Los Angeles Times, Gourmet, Saveur, and Food Arts, among other publications. He’s also the author of more than a dozen cookbooks, including The Making of a Chef and The French Laundry Cookbook. He lives in Cleveland, OH with his wife, daughter, and son. @ruhlman
Homemade Corned Beef
Homemade corned beef is crazy easy to make. And it’s not just for St. Patrick’s Day. Although the holiday simply isn’t the same without it.