Curing Your Own Guanciale

Guanciale (Italian pronunciation: [ɡwanˈtʃaːle]) is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek' Pork cheek is rubbed with salt and spices (typically ground black or red pepper, thyme or fennel, and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away, giving great depth of flavour to the dishes and sauces it is used in.

Amatrice Is where the best Guanciale is Cured. (Italian pronunciation: [amaˈtriːtʃe]; Sabino: L'Amatrici) is a town and comune in the province of Rieti, in northern Lazio (central Italy), and the center of the food-agricultural area of Gran Sasso e Monti della Laga National Park. The town was devastated by a powerful earthquake on 24 August 2016.

In Cuisine

Guanciale may be cut and eaten directly in small portions, but is often used as an ingredient in pasta dishes[3] such as spaghetti alla carbonara and sauces like sugo all'amatriciana.[4]

It is a specialty of central Italy, particularly Umbria and Lazio. Pancetta, a cured Italian bacon which is normally not smoked, is sometimes used as a substitute when guanciale is not available.[5]

Curing Your Own Guanciale

Guanciale is meat cut from the cheek or jowl of pigs. Cured guanciale is a salted pork cheek or salumi. Curing is a method of salting the meat. It comes under a process called curing, which means of preservation of meat for a long time.

The combination of sweet pork with salt goes really well and they taste delicious. The taste of guanciale differs from pancetta or bacon, the texture of guanciale is smooth.

The cheek of a pig may not sound appetizing but the intense flavour is to die for ( or should I say to live for.) You can use guanciale to make authentic Italian pasta like Carbonara or Amatriciana. You can put it in your soups and salads too. Guanciale differs from bacon- it has powerful flavours and a distinct “porkiness”.

Cured guanciale fun to make it on our own

Curing your own guanciale at home may sound like an intimidating task, but there is nothing to worry about. Curing pork is one of the easiest forms of charcuterie. However, this process has room for mistakes.

 Best Italian Chef has drawn up a detailed recipe so you can do it at home!

Get Your Pig Jowl or Cheek From Organic Farms

You don’t want your pork pumped with antibiotics and hormones. Also, in many industries, workers torture pigs. Steer clear of these places. Buy the best quality meat that growers have raised locally.

Separating the Jowl

After you have acquired an ethically sourced meat, you can separate the jowl yourself or your meat seller can do it for you! Use a boning knife to separate the jowl from the head. You can leave the skin for getting the best flavours.

Curing

Use a generous amount of salt and pepper. For every 2,2lbs of guanciale, add 2oz of salt. You can add red pepper flakes, garlic, allspice or any other species of your choice. If you are planning on curing the pork for a long period, you can add sodium nitrite, which is pink in colour. It gives colour to the meat and protects the pork from bacteria and botulism. However, if you cure your pork for 3 months, you don't need sodium nitrite.

Refrigerating 

Put the guanciale in airtight containers to keep the moisture from spoiling the meat. You can keep it in a ziplock bag too and use weights to weigh it down. The cure will penetrate through the layers of the cheek. After 4 days, remove it from the guanciale refrigerator. You can cure the meat for a week too. Wash the cured pork well. Pat dry with paper towels. Rub them with white wine.

Hang It Out

Poke a hole in one end of the meat, an inch away from the edge. Now, it’s time to hang the cured guanciale to air dry. Tie it with a butcher’s thread and hang it in your spare refrigerator or your basement if you have one. You should hang it in a dark place. It will take about 4 weeks, after which they will be ready to eat. You can also hang it for 12 weeks or more for the best flavour! 

Use It

Now, it's time for you to cook your own cured guanciale and use it in dishes like spaghetti all’ amatriciana and pasta all’ carbonara. Heat the pan and fry the guanciale till it is brown. Take care that the meat doesn’t burn.  Make a plate of luscious pasta or enjoy with bread or soups. Wash it down with the best coffee.

The process of curing your guanciale is a satisfying one, and if you are a beginner, you are in for a treat!