Bacon Powder!!

That's right folks you read the title correct, I made bacon powder.  I am not just a one trick pony, I am into all areas of the culinary world.  Charcuterie just happens to me more of a passion.  So when I heard there was a restaurant making Pomme Frites(fancy word for French Fries) with bacon powder.  I had to try this.  And this is not a fake, synthetic, bacon "flavor" like you get in the sci fi creations of bacon salt and baconnaise.  If you are a fan of those products you can make this and be the pride of the Trailer park.

The first step was to render down some bacon to get the amount of fat needed.  If you wanted to render down bacon, why not go all in and do it with some Mangalista bacon, from Moosefund.  The most unctuous and fatty bacon on the planet.

Pancetta Arrotolata, hits the cure chamber Today!!

Hopefully you all remember my recent post, The Day of the Belly.  If you have not seen it, there is something wrong with you, click on the link and catch up!!  So after much anticipation, and belly rubbing (not mine pervs, the pancetta. Taking the belly out of the fridge every other day, redistributing the cure mixture, and flipping the belly, this is called overhauling) The Pancetta is ready to get rolled and hit the chamber.  There are two main kinds of Pancetta, Tessa, and Arrotolata.  Tessa is flat and looks like regular bacon that is not smoked.  Arrotolata is rolled very tightly, tied and dried for about two to three months.  I pulled the belly out and rinsed it well to get most of the cure mixture off.