COME FARE IL GUANCIALE

Introduction

In this tutorial, you will learn how to prepare traditional guanciale, a flavorful cured meat made from pork cheek or jowl. This recipe requires minimal ingredients and time, making it a rewarding culinary project for anyone interested in charcuterie.

Step 1: Gather Ingredients

Collect the following ingredients to prepare 1,200 grams of guanciale:

• 1 cleaned guanciale (pork jowl) – 1,200 grams
• 1 kg of coarse salt (medium salt is also acceptable)
• 20 grams of black pepper
• 1/2 teaspoon of thyme
• 1/2 teaspoon of chili pepper
• 1/2 teaspoon of bay leaf

Step 2: Salt the Guanciale

1. Apply Salt:
   • Coat the guanciale thoroughly with coarse salt.
2. Rest Period:
   • Leave the guanciale under salt for 6 to 10 days.
3. Drain Excess Liquid:
   • If liquid accumulates, drain it off. You can place the guanciale on a rack to allow drainage.

Step 3: Rinse and Dry

1. Rinse:
   • Use wine to rinse off the excess salt.
2. Dry:
   • Pat the guanciale dry with a clean cloth or paper towel.

Step 4: Prepare the Spice Mix

1. Mix Spices:
   • In a bowl, combine black pepper, thyme, chili pepper, and bay leaf.
2. Oil Your Hands:
   • Use a small amount of vegetable oil to grease your hands.

Step 5: Season the Guanciale

1. Apply Spice Mix:
   • Rub the spice mixture onto the top and sides of the guanciale, ensuring even coverage.

Step 6: Hanging and Aging

1. Hang the Guanciale:
   • Hang the guanciale in a cool, dry place for 1 day at room temperature.
2. Move to Aging Environment:
   • After 1 day, relocate the guanciale to a cool area (10 to 16 degrees Celsius) with 75% humidity for aging.
3. Aging Time:
   • Allow the guanciale to age for at least 30 days. You can choose to slice it at this point or continue aging for a few more days.

Step 7: Storage Options

• If preferred, you can store the guanciale in the refrigerator at 4 degrees Celsius without affecting the aging process.

Conclusion

You have now learned how to prepare homemade guanciale. Remember that quality ingredients are key to a successful outcome. After aging, use your guanciale in various dishes, such as pasta sauces or as a charcuterie board item. Enjoy your culinary creation!