Pancetta

Mix all the spices and aromatics, except for the thyme, in a bowl and marinate the pork belly with it. Cure for about 8 days, preferably in airtight containers and protected from light. Then place the pork belly in boiled water for one night. Dry well and allow to come to room temperature to make it easier to roll. Place the pork belly on top, chop the thyme and sprinkle it over the meat. Now roll the belly up tightly and wrap it in a cloth. Tie tightly with a string and let it hang in a cool place for at least 4 weeks.

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