Guanciale Recipe
Make Guanciale Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Preparing the Pork Jowl
Start by trimming any excess fat from the pork jowl, if necessary. The pork jowl should have a good amount of fat to ensure proper curing.
- 2
Mixing the Cure
In a bowl, combine the salt, black pepper, and finely chopped fresh thyme. Mix thoroughly to create an even cure.
- 3
Applying the Cure
Rub the cure mixture evenly all over the pork jowl, ensuring every surface is well coated. Place the bay leaves on top of the pork.
- 4
Curing Process
Wrap the seasoned pork jowl in plastic wrap and place it in a shallow dish. Refrigerate for about 7-10 days, turning the pork every couple of days to ensure even curing.
- 5
Drying the Guanciale
After the curing period, remove the pork jowl from the refrigerator, rinse off any excess cure, and pat dry with paper towels. Hang the pork jowl in a cool, dry place or a refrigerator to dry for 2-3 weeks, until firm.
- 6
Storing Guanciale
Once dried, the guanciale can be sliced and used immediately or stored in the refrigerator for several weeks.
