Guanciale Recipe

Prepare the jowl

Trim any excessively ragged edges of the pork jowl, leaving the skin and fat intact. Pat the piece dry with paper towel. Weigh the jowl if possible; total cure is based on surface and weight (this recipe assumes ~3 lb).

Toast and crush spices

In a small dry skillet over medium heat, toast the black peppercorns and juniper berries (if using) for 2–3 minutes until fragrant. Let cool, then crack or coarsely crush them in a mortar and pestle or spice grinder. Combine the crushed spices with the kosher salt, fine salt, sugar, rosemary, thyme, and red pepper flakes in a bowl.

Apply the cure

Rub the entire exterior of the jowl thoroughly with the dry cure mixture, pressing the spices into the flesh and fat so there is an even, generous coating. Make sure all sides are coated, including edges and crevices.

Bag and refrigerate

Place the seasoned jowl into a nonreactive container or a heavy-duty zip-top bag. If using a bag, press out as much air as possible and seal. Put the jowl on a rimmed tray in the refrigerator. Cure at 34–40°F (1–4°C) for 7–10 days, turning the piece over and massaging the cure into the meat once every 24–48 hours. Excess liquid (brine) will form; drain it off each time.

Check for cure

After 7 days, the jowl should feel firmer and reduced in size. If it still feels soft in the center, continue curing up to 10 days. The goal is a firm but not rock-hard texture.

Rinse off cure

When curing is complete, remove the jowl from the bag or container. Rinse thoroughly under cold running water, rubbing gently to remove excess salt and spices. Pat dry with paper towels.

Dry the surface

Wrap the jowl loosely in fresh cheesecloth or paper towel and refrigerate uncovered for 12–24 hours to dry the surface and form a tacky pellicle. If you have a cool, well-ventilated spot (50–60°F / 10–15°C), you can hang it there instead.

Tie and hang

If desired, tie the jowl with butcher twine to form a neat cylinder for even hanging and slicing. Use netting or hooks to hang the jowl in a cool (50–60°F / 10–15°C), humid (60–75%) place for 2–3 weeks. If you cannot hang, place on a rack in the refrigerator uncovered for the same period. The guanciale should lose about 20–30% of its initial weight and develop a dry, firm exterior.

Inspect and store

After aging 2–3 weeks, inspect the guanciale. The exterior should be dry and firm; a thin white bloom of harmless surface yeast or mold can be brushed off with a dry cloth—discard if it smells off. Refrigerate wrapped in parchment or butcher paper. Guanciale will keep refrigerated for several weeks and can be frozen for longer storage.

Rendering and cooking

To use guanciale in recipes (carbonara, amatriciana, etc.), slice into lardons or dice. Cook over medium heat in a cold skillet so the fat renders slowly: put pieces in a cold pan and bring up to medium, stirring occasionally, until fat renders and edges are crisp — about 8–12 minutes depending on size. Reserve rendered fat for sauces and frying.

Serving notes

Use guanciale as the primary cured pork for traditional Roman dishes. Because of its intense flavor and high-fat content, only a small amount is needed. Slice very thinly for antipasti or dice and render for pasta sauces.