Comments on: Guanciale, Or How to Hang a Pig Jowl in Your Living Room

By: Robert Weiner

Robert Weiner — Sat, 24 Apr 2010 23:58:05 +0000

OK, nix on the ice chest. No air flow. Back into the fridge it goes.

By: Robert Weiner

Robert Weiner — Fri, 23 Apr 2010 21:07:29 +0000

I’m going to try drying my guanciale on a rack in a styrofoam ice chest with reusable ice packs. Shouldn’t be too moist and the temperature is closer to 50 degrees than in my fridge.

By: walter sickinger

walter sickinger — Wed, 03 Mar 2010 00:34:03 +0000

instead of hanging guanciale to dry place it on a wire rack over a baking sheet so air can circulate all around and leave it on a shelf in your fridge

refrigerators are notorious for drying out food my first attempt at guanciale was a huge success even the local butcher who supplied me with the jowls was impressed by the quality of the end product

just turn the jowls every few days and forget about them for 3 wks or so

By: katie

katie — Mon, 02 Feb 2009 23:36:38 +0000

WOW. Who knew jowles were so big? Fleshy critters…

By: Gary Moore

Gary Moore — Sun, 06 Jul 2008 00:54:25 +0000

You can sometimes buy this at igourmet.com reasonably priced and already cured. Right now they are out of stock but keep checking in with them every couple of weeks.

By: Yvo

Yvo — Fri, 06 Jun 2008 18:10:37 +0000

We were wondering about the fridge…

By: We Are Never Full

We Are Never Full — Tue, 03 Jun 2008 15:32:14 +0000

The best thing about guanciale is the #1 way to describe it (IMHO) – its PORKINESS. it's like pork flavor on crack. It has such a distinct pork flavor you will never mistake a piece of guanciale in a carbonara or amatriciana for bacon – they taste completely different. i give you credit for curing your own in what is probably a small NYC apartment!! KUDOS! You've inspired me.

Oh and if anyone is interested, check out our post on our smuggled in from our Italian honeymoon guanciale and our recipe for Al'amatriciana! http://www.weareneverfull.com/im-dreaming-of-some-cured-pigs-cheeks-perciatelli-alamatriciana/

By: Dean Iacovelli

Dean Iacovelli — Thu, 29 May 2008 13:45:41 +0000

Pharmaceutical Engineer - thanks for the tip !

After a week of drying, things do seem to be going well - not too dry on the outside, firming up generally. But as a precaution, will do what I did when I cured salami in there - place a container of well salted water in the bottom of the fridge to prpvide some humidity. Will see if that helps.

Dean

By: Chris Bird

Chris Bird — Thu, 22 May 2008 19:40:06 +0000

You have seriously raised the bar. I have ben buying my guanciale from Niman Ranch. It is pretty good (well a whole lot better for carbonara and al amatriciana (oh dear spelling has let me down, I fear) than pancetta or other pork products. I must admit whenever I have guanciale, I use it for lardons; sometimes I just render it for the fat and eat the pieces as a snack. Just think, "I was going to use pancetta" and then substitute guanciale. That isn't foolproof, but it least gets you down the path.

I see that now I am going to have to start curing my own jowls (no not the ones on my face..). Trouble is it is almost summer and I live in Texas!

Chris

By: Brian

Brian — Wed, 21 May 2008 14:56:46 +0000

dude..this is quality.

I'm going to do this!!!

Cheers again for the inspiration and great content!