Guanciale is a speciality of Italian cuisine, made from salted and dried pork jowl. Pieces of meat weighing over one kilogram, cut from the bottom of the pig's head, are coated whole with salt and black pepper and slowly dried in a dark, cool and well-ventilated place. Traditionally, Guanciale is pickled only in salt, but then it is also more salty. I use the method of one part salt and one part sugar. But it's up to you! Then the Guanciale is saltier.
Ingredients:
Pork Cheek
Pepper
Thyme
Salt
3 days in the fridge
Guanciale is washed under running water, traditionally after rinsing it with white wine!
Dry everything thoroughly and season again.
Hang the guanciale in the kitchen for 24-48 hours to dry.
Then move it to a cool room where the temperature is 10°C to min. drying ideally for 3 months, if you can stand it.
It is important not to rush the drying process, the slower the better. You will then get an incredible taste experience and your taste buds will thank you for it!
I love it just like that, or with bread. Spaghetti carbonara is excellent, there it is an unmistakable ingredient. Yes, you can still use panchetta.
Variants are also made: garlic, bay leaf, laurel, juniper, chili peppers.
#cooking #food #recipes #superfood #italyfood #traditional #Porkcheek
#pork #guanciale #italydelicacy #italy
