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In a unique execution! Flavored with 10 spices and smoked salt crystals from Cyprus


  1. Grind the spices that are in grains and seeds, place them together with all the other spices and mix them well.

  2. In a jar with a lid, place 2 spoons of the spice mixture and add olive oil, wine and mashed onion. Shake well and place in the refrigerator for 1 to 2 days ideally.

  3. Drain the marinade and keep the marinate in a separate container.

  4. Mix the salts.

  5. Turn on the oven at 200 degrees without the fan

  6. From the side of the skin of the pancetta, make holes with a sharp knife and rub the salt well to go everywhere.

  7. Turn the pancetta on the other side, carve between the ribs and add salt.

  8. Fill the syringe with the marinade liquid and make injections in as many places as you can on both sides.

  9. Coat it well with the marinate

  10. Wipe the skin side with absorbent paper to dry well.

  11. Place in the oven and bake for 2 hours, covering it after 30 minutes and uncovering it half an hour before it comes out.


2 kg of pork belly with bones

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Salt mixture

75% untreated sea salt

25% smoked salt crystals from Cyprus

Sotiris 10 spices mix

Everything in powder form, except onions

25 g black pepper

30 g smoked paprika

20 g oregano

15 g of mint

20 g of garlic

20 g mustard

20 g cumin

10 g all spice

20 g coriander

100 g onion (raw)


For the marinade

2 tbsp spice mix

75 ml of olive oil

75 ml dry white wine

50 ml water

100 g onions (pureed)

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