How to make homemade guanciale

Guanciale is a traditional Italian cured meat that is made from pork jowl or cheek. It is a key ingredient in many classic Italian dishes such as carbonara, amatriciana, and pasta alla gricia. While it may seem daunting to make your own at home, it is actually a relatively simple process that requires minimal ingredients and equipment. In this article, we will guide you through the steps of making delicious homemade guanciale.

Before you begin, it is important to note that making guanciale at home requires some patience as it needs to be cured for several weeks. However, the end result is certainly worth the wait.

To start, you will need the following ingredients and equipment:

– Pork jowl or cheek
– Kosher salt
– Black pepper
– Fresh herbs (optional)
– Plastic wrap
– Butcher’s twine
– Airtight container or plastic bag
– Refrigerator

First, ensure that the pork jowl or cheek is clean and free from any excess hair. Pat it dry with a clean towel or paper towel. Then, on a large plate or cutting board, generously coat the pork with kosher salt, making sure to cover all sides. Massage the salt into the meat, ensuring it is well-distributed.

Next, sprinkle freshly ground black pepper over the salted pork jowl or cheek. You can also add some fresh herbs, such as thyme or rosemary, to enhance the flavor. This step is optional but can add an extra layer of taste to your guanciale.

Once seasoned, tightly wrap the pork jowl or cheek in plastic wrap, making sure it is completely sealed. Place it in the refrigerator and let it cure for at least a week. During this time, the salt will draw out moisture from the meat, resulting in a firmer texture and concentrated flavor.

After a week of curing, remove the pork jowl or cheek from the refrigerator and unwrap it. Rinse off any excess salt under cold water and pat it dry. At this point, you can reapply a fresh layer of salt and pepper if desired.

Now, tightly tie butcher’s twine around the pork jowl or cheek, creating a loop at the top to hang it. Hang the guanciale in a cool, dark, and well-ventilated area, such as a cellar or a cool basement. Make sure it is suspended and not touching any surfaces.

Allow the guanciale to hang for at least three weeks. During this time, it will continue to cure and develop its distinct flavor. The longer you hang it, the more intense the flavor will become.

Once the guanciale is fully cured, remove it from the hanging position and trim off any dry or hard parts. Slice it thinly and use it in your favorite Italian recipes. It adds a rich and unique flavor to pasta dishes, pizzas, and more.

When storing guanciale, wrap it in parchment paper or store it in an airtight container or plastic bag in the refrigerator. It can last for several months when properly stored.

Making homemade guanciale is a rewarding experience that allows you to fully appreciate the flavors of this traditional Italian delicacy. With just a few simple ingredients and some patience, you can enjoy the incredibly delicious and versatile cured meat in the comfort of your own kitchen. So go ahead, give it a try, and elevate your Italian dishes to a whole new level!