4.9 from 39 votes
Guanciale, or Jowl Bacon
This is an easy way to get into cured meats. The process itself is not hard, although it takes time and a cool place to hang the meat. Probably the hardest part about making guanciale is finding a good hog jowl. You really want jowls from a quality pig. Farmer's markets often have good hog farmers selling their wares, so look them up. As for the curing salt No. 2, you can buy it online.
Prep Time
15 mins
Total Time
15 mins
Servings: 16 servings
Calories: 460 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 large hog jowl, skin on
- Instacure No. 2 (see above)
- kosher salt (see above)
- 1/3 cup sugar
- 1 tablespoon garlic powder
- 1 tablespoon crushed black pepper
- 2 teaspoons dried thyme
- 1 teaspoon ground allspice
- 5 or 6 bay leaves crushed
Instructions
- Mix all the cure ingredients together and pack the jowl with it. Massage the cure into the meat and fat. Put the jowl into a container (plastic, glass, ceramic, stainless steel) that just barely holds it, and toss in any remaining cure. Cover the container and put in the fridge for 4 to 7 days. Turn the jowl over once a day.
- When the meat has stiffened up at the thickest part, usually 5 days or more, rinse off the cure (you can leave a little on, but get most off), and pat the jowl dry. Put on a rack in a drafty place for several hours.
- Poke a hole through the skin on a corner of the jowl and tie string to it. Hang the jowl in a cool, moist place (50-55°F and at least 65 percent humidity, but see above for more curing instructions) for at least 3 weeks before eating. To store, cut into large chunks and vacuum seal or cover with plastic wrap and butcher paper before freezing. Guanciale will last, well-wrapped, in the fridge for several months.
Cup of Yum
Notes
- Note that the prep time does not include curing or drying time.
Nutrition Information
Calories
460kcal
(23%)
Carbohydrates
5g
(2%)
Protein
8g
(16%)
Fat
45g
(69%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
5g
Monounsaturated Fat
21g
Cholesterol
61mg
(20%)
Sodium
28mg
(1%)
Potassium
171mg
(5%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
18IU
(0%)
Vitamin C
1mg
(1%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 460
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 5g | 2% |
| Protein | 8g | 16% |
| Fat | 45g | 69% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 21g | 105% |
| Cholesterol | 61mg | 20% |
| Sodium | 28mg | 1% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.