Hello to all,
I would like to ask a question but about Pancetta arotollata in English if is that ok with you?
Many thanks in advance

Shure is ok, no problem about.

Read you.-

I am producing Pancetta rottolata, but at the end of production (around 120 days) I get product with sour taste (like a vinegar).
I will get you into the procees down bellow in few words:
- salting in vacuum tumbler (24 hours, cca 750 rounds in tumbler),
- curing 14 days (6-8 °C, 50-90 humidity, weight loss around 9%),
- dripping phase (increasing product temperature to cca 23-24 °C)
- fermentation 5-6 days ( starting with temperature 24-26, then every day drop for 22-24 then, 20-22 then 18-20....)
- stagionatura cca 100 days ( 12-14 °C, humidity 70-85%)
At the end of production, I get product with 22% weight loss.
I am strugeling to get nice product (dolce) like in Italy.
If you need more I ll share with you.

Maybe is origin of meet and salt procedure, but is justa a taste?

Ciao Jean,
Sorry for my delay. Yes it is just taste, also I forgot to mention it is a bit pale there is no nice red color like I get on coppa. Do you have some experience or advice?
Weight loss is just 0.1% per day in stagionatura, is that to ok?
Many thanks in advance

Can you put some photo, just to understand better the meat composition end colour.

Thx

Ciao,
I'am sending you some photo, hope it will help you.
I'am in contact with some coleagues in Italy and they say they reach weight loss in cold phase (curing) in 14 day's around 12%,
but most I reached was 9%, after 7 day's weight loss just stop.
What do you think about tumbling is it too much or is it ok?