Here is a photo of my pork belly. Ready to be rolled into pancetta
Question with pancetta does it matter if you cut with or against the grain when slicing(considering it will be wafer thin anyway.) If I roll it along longest edge I would be cutting across the grain and roll would be long and thin. If I roll along shortest edge it would short and fat. But fair bit would need to be cut off to square it up or there would be overhang. Or should I roll from wide end to narrow?? All ones I see are square ends any prob if it narrows? On outside of roll?
Pancetta arrotolata question
Re: Pancetta arrotolata question
Think I have it beat.