Home-Cured Pancetta

• 2 tablespoons red wine
• 2 cloves garlic, chopped
• 5 whole allspice berries
• 4 juniper berries
• 3 whole cloves
• 1 1/2 teaspoons whole black peppercorns
• 1 teaspoon fennel seeds
• 1/2 teaspoon whole white peppercorns
• 1/2 teaspoon red pepper flakes
• 2 1/2 tablespoons salt
• 1/2 teaspoon Prague Powder #2
• 1/4 teaspoon freshly grated nutmeg
• 2 pounds pork belly

1. Combine wine and garlic. Set aside.
2. Combine allspice berries, juniper berries, cloves, black peppercorns, fennel seeds, white peppercorns, and red pepper flakes in a spice grinder or mortar and pestle. Grind to a fine powder. Add salt, Prague powder, and nutmeg and stir well to combine.
3. Place pork belly in a glass or ceramic dish. Cover on all sides with the spice mixture. Pour wine mixture evenly on top. Cover with a wire rack and then with a large piece of muslin; the rack prevents the muslin from touching the pork.
4. Refrigerate for 2 weeks. After 2 weeks, slice the pancetta and use in your favorite recipe, or pan fry as you would bacon.

red wine, garlic, berries, berries, cloves, whole black peppercorns, fennel seeds, whole white peppercorns, red pepper, salt, freshly grated nutmeg, pork belly

Taken from www.allrecipes.com/recipe/263684/home-cured-pancetta/ (may not work)