After weeks wrapped in plastic in the fridge, the pancetta's moisture levels have evened out significantly and stopped dropping. It's perhaps a bit dryer than it should be, which happily means it's easy to slice. When cooked, it's less sweet and more aggressively porky than when it was younger. The meat has been sitting in my fridge for somewhere near two months, so even though I know the curing has probably made it quite safe, I'm not up for trying it raw any more.
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