My pancetta started out on February 19 at 1043 grams, or a little over 2 1/4 pounds. I'm glad I wrote down the dates.
As you can see, it's just 868 as of last weekend whereas it should be closer to 730.
Our weather went through a very dry and cold spell. According to what I've read, the meat may have developed a crust on it, which isn't allowing the moisture to escape any longer.
The remedy is to wrap the meat in plastic, put it in the fridge for a few days to allow the moisture in the meat to redistribute, then hang it back up again. And that's what I've done.
My bacon, on the other hand, is a whole other delicious story. Last weekend I cut off a few slices and cooked them on the griddle. The meat is much leaner than store bacon. Nicely done, Lisa!
Gene and I had that bacon with fresh eggs from our girls, Poulsbo bread toast, and blueberry citrus conserves I canned (they're my favorite).