Homemade Guanciale: An Authentic Italian Delicacy

Ingredients

3 lbs Pork Jowl, skin-on
¼ cup Kosher Salt
1 tablespoon Black Peppercorns
2 tablespoons Sugar
2 cloves Garlic, minced
2 sprigs Fresh Rosemary
1 teaspoon Pink Curing Salt #2

Steps and instructions

Begin by trimming any stray bits of meat or glands from the pork jowl. Rinse it under cold water and pat dry.
In a bowl, combine the kosher salt, black peppercorns, sugar, minced garlic, rosemary and pink curing salt. Mix well.
Thoroughly rub the pork jowl with this mixture, ensuring that every nook and cranny is coated.
Place the seasoned pork jowl in a zip-top bag and press out as much air as possible before sealing it.
Place the bag in the refrigerator. Flip it every day for a week, so that the brine is evenly distributed.
After a week, remove the pork jowl from the bag and wash off the salt mixture under cold water. Pat it dry.
Using a skewer or a piece of string, create a hole at one end of the pork jowl, and hang it in a cool, dry place.
Let it cure for 3 weeks to 3 months, until it's firm to the touch and has a pleasant aroma.
Once cured, guanciale can be stored in the refrigerator, wrapped in butcher paper, for up to 2 months.

Tools for making

Knife - For trimming the pork jowl and mincing garlic.
Bowl - To mix the salt mixture for seasoning.
Zip-top Bag - To brine and marinate the pork jowl.
Skewer or String - To hang the cured guanciale.
Butcher Paper - To wrap and store the cured guanciale.
Refrigerator - For storing the pork jowl during the curing process.

Recipe variations

Use different herbs and spices in the seasoning mixture, such as thyme, sage, or fennel seeds, to add different flavors.
Experiment with different types of sugar, like brown sugar or maple syrup, to give a unique sweetness to the guanciale.
Add a splash of red wine or balsamic vinegar to the seasoning mixture to add depth of flavor.
Try smoking the pork jowl before or after the curing process for a smoky flavor profile.
Instead of hanging the guanciale, you can also wrap it tightly in cheesecloth and age it in the refrigerator.
For a vegetarian/vegan alternative, you can try using sliced and seasoned eggplant or tempeh as a substitute for the pork jowl.

Recipe overview

This recipe will guide you through the process of making traditional Italian guanciale, a cured meat made from pork jowls or cheeks. Guanciale is a staple ingredient in many Italian dishes, such as spaghetti carbonara and amatriciana, where it imparts a unique, rich flavor that is unlike any other. Curing your own guanciale at home requires some patience, as the process involves several weeks of curing, but the result is well worth the wait. Expect a deeply flavored, aromatic meat, with a delicate balance of salt, sweetness, and herbs. This guanciale can be stored in the refrigerator for up to two months, allowing you to enjoy the fruits of your labor for many meals to come.

Common questions

What is guanciale? Guanciale is an Italian cured meat made from pork jowl.
Where can I find pork jowl? Pork jowl can often be found at specialty butcher shops or local farmers markets. You can also ask your regular butcher if they can provide it.
What can I use as a substitute for pork jowl? If you can't find pork jowl, you can substitute it with pancetta or smoked bacon, although the flavor will be slightly different.
Can I omit the pink curing salt? Pink curing salt, also known as Prague Powder #2, is essential for food safety and preservation. It gives guanciale its characteristic flavor and color. It's not recommended to omit it.
How long should I cure guanciale? Guanciale should be cured for a minimum of 3 weeks to 3 months. The longer it cures, the more intense the flavor becomes.
Can I speed up the curing process? It's not recommended to rush the curing process, as it can affect the texture and taste of the final product. Patience is key when making guanciale.
How should guanciale be stored? Once cured, guanciale can be wrapped in butcher paper and stored in the refrigerator for up to 2 months.
How can I use guanciale in recipes? Guanciale is a versatile ingredient and adds a rich, savory flavor to many dishes. It is commonly used in pasta dishes like spaghetti alla carbonara and bucatini all'Amatriciana.

Serving dishes and utensils

Chef's Knife - A sharp knife for trimming and slicing the pork jowl.
Cutting Board - A sturdy cutting surface for prepping the ingredients.
Mixing Bowl - A bowl for combining the salt, spices, and other ingredients.
Zip-Top Bag - A sealable bag for brining the pork jowl.
Skewer or String - To create a hole for hanging the guanciale during curing.
Butcher Paper - For wrapping the cured guanciale for storage.

Origin stories

Guanciale, a robustly flavored, unsmoked Italian bacon, hails from the region of Lazio, Italy, where it's a fundamental ingredient in traditional dishes such as pasta alla carbonara and pasta all'amatriciana. Its name comes from "guancia," the Italian word for cheek, as it's made from the pig's jowls or cheeks. The art of making guanciale is a demonstration of the Italian ethos of "nose-to-tail" eating, using every part of the animal, and it showcases the Italian knack for turning the humblest of ingredients into something sublime. Back in the days, when preservation techniques were rudimentary, people in Italy developed the method of curing to extend the shelf life of meats. Hence, guanciale was born, and it continues to be a revered delicacy in Italian cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.