Salting and curing pork cheek, also known as guanciale, is a traditional Italian technique that results in a flavorful and versatile ingredient for countless dishes. In this guide, we will take you through the step-by-step process of salting guanciale to perfection.

What is Guanciale?

Guanciale is a type of Italian cured meat made from pork cheek. It is often used in traditional dishes like pasta carbonara, amatriciana, and spaghetti alla gricia. The curing process imparts a rich, unique flavor that adds depth to many recipes.

Step 1: Selecting the Pork Cheek

When choosing pork cheek for guanciale, look for fresh and high-quality cuts from a trusted source. The pork cheek should have a good amount of fat marbling, as this will contribute to its flavor and texture during the curing process.

Step 2: Preparing the Cheek

Begin by rinsing the pork cheek under cold water to remove any impurities. Pat it dry with paper towels. You can choose to leave the skin on or remove it, depending on your preference.

Step 3: Salting the Cheek

In a bowl, combine coarse sea salt, black pepper, minced garlic, and any desired herbs or spices. Thoroughly mix the ingredients together. Apply the salt mixture generously to both sides of the pork cheek, ensuring even coverage.

Step 4: Curing the Cheek

Place the salted pork cheek in a non-reactive container, such as a glass or ceramic dish. Cover it tightly and refrigerate for about 7-10 days. During this time, the salt will draw out excess moisture from the cheek, slowly curing it.

Step 5: Rinse and Dry

After the curing period, remove the pork cheek from the container and rinse it thoroughly under cold water. Pat dry with paper towels and let it air dry for a few hours or overnight, until it develops a thin skin or pellicle.

Step 6: Storing the Guanciale

Once the pork cheek is dry, it is ready to be sliced and used in various recipes. You can store the guanciale in the refrigerator for up to a month, tightly wrapped in parchment paper or vacuum-sealed bags, to preserve its freshness.

Using Guanciale in Recipes

Guanciale is a versatile ingredient that imparts a unique flavor to dishes. It can be used to elevate pasta sauces, soups, stews, and even salads. Try adding diced guanciale to sautéed vegetables or rendering the fat to cook other ingredients for added richness.

Salting and curing pork cheek to make guanciale is a simple yet rewarding process that adds incredible flavor to your culinary repertoire. With these step-by-step instructions, you can enjoy the delicious taste of homemade guanciale in your favorite Italian dishes. Get ready to impress your friends and family with your newfound curing skills!

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