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Author Topic: Guanciale.  (Read 677 times)

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Bentley

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Guanciale.
« on: September 10, 2023, 03:18:34 PM »
OK.  So I have a friend that comes over every Friday for dinner and we then go to an AA Meeting.  He loves an Italian dish called pasta all'amatriciana.  A dish I believe that originated in the Hills just South and East of Rome.  Usually served with a red sauce and rigatoni.  Good ole Mayberry...well you know the story.  So I decided I would make my own.  Mayberry certainly knows what Pork Cheek is, they just don't do Guanciale.  So I figured I will make my own.  I started curing this weeks ago, forgot about it, not even sure how many.  Salt, cure#1, fresh sage and rosemary.  Will now dry for about 6-8 weeks!

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Hank D Thoreau

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Re: Guanciale.
« Reply #1 on: September 10, 2023, 05:37:14 PM »
You might have it in time for the Fresno State Boise State game.
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Canadian John

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Re: Guanciale.
« Reply #2 on: September 11, 2023, 08:03:08 AM »

 Most interesting Bent.  Wish I could try some.
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Bentley

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Re: Guanciale.
« Reply #3 on: September 13, 2023, 03:56:03 PM »
Not a lot happening after 3 days!

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yorkdude

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Re: Guanciale.
« Reply #4 on: September 13, 2023, 04:15:53 PM »
So is it kind of a pancetta profile?
Have absolutely no clue.
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Bentley

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Re: Guanciale.
« Reply #5 on: September 13, 2023, 06:21:33 PM »
Yes, just more fat on the jowl then the belly, which is hard to believe.
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Bentley

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Re: Guanciale.
« Reply #6 on: September 29, 2023, 12:33:30 PM »
Thought it was more then 19 days, but so be it!

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