2kg pancetta (on the bone)
80g Sweet n 'Smokey Meat Rub (Art. 51009)
40g Smokey BBQ Marinade (Art. 50625 CL)
4. Cook at 72°C for 12 hours in a roner. Once ready dip the bag in water with ice.
5. Caramelize the pancetta by preheating the oven at 190°C. Spread the rest of the marinade and cook for 10-15 minutes to get desired color and the meat acquires a "sticky" texture on the outside.