Making Italian smallgoods is a new thing for me, so I'm starting out at the easy end with making some pancetta. Unsmoked bacon with a dry salt cure plus some aromatics, basically.
A tad over a kilo of pork belly, skin on, has gone into a glass dish. Juniper berry, black peppercorns and fresh bayleaves have been ground with salt. Mixed with more salt and soft brown sugar, the dry cure mix is rubbed into the meat once a day. Each night, I'll drain off the liquid and rub another handful of cure into the pork.
Around day 5, there'll be bacon. Or pancetta (pre-drying). Or something.