Guanciale Recipe
Make Guanciale Recipe in just 5h . 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
- 1
Prepare the Pork Jowl
Begin by selecting a high-quality pork jowl or cheek. Trim any excess fat from the outside, but leave a good layer of fat on, as this is essential for flavor and texture.
- 2
Prepare the Salt Mixture
In a bowl, mix the sea salt, ground black peppercorns, dried thyme, and crumbled bay leaves together to create a seasoning blend.
- 3
Season the Pork
Rub the seasoning mixture generously over the entire surface of the pork jowl. Make sure to evenly coat all sides, as this will help in curing.
- 4
Cure the Meat
Place the seasoned pork jowl in a non-reactive container or a large resealable bag. Seal it tightly and refrigerate for 7 to 10 days, turning the meat every couple of days to ensure even curing.
- 5
Rinse and Dry
After the curing period, remove the pork jowl from the refrigerator. Rinse it under cold water to remove excess salt. Pat it dry with paper towels.
- 6
Air Dry
Hang the pork jowl in a cool, dry, and well-ventilated area (ideally around 10-15°C or 50-59°F) for 3 weeks to 2 months. Ensure it is in a place away from direct sunlight.
- 7
Check for Readiness
The guanciale is ready when it has a firm texture and a pleasant aroma. It should also have lost a significant amount of moisture.
