Homemade Guanciale
User Reviews
5
Homemade Guanciale
Description
Homemade Guanciale begins with pork cheek, retaining the skin, rubbed thoroughly with a blend of kosher salt, Cure #2, sugar, black pepper, cloves, and nutmeg. After applying the cure mixture, the meat is sealed in a vacuum or zipper bag and refrigerated for at least ten days. Following this, it is dried between 15°C and 25°C with controlled humidity for six days, then matured for a minimum of two months at cooler temperatures with higher humidity. This process yields a firm, flavorful cured meat with a balanced seasoning mix.
The combination of spices like cloves and nutmeg with black pepper gives the guanciale a subtly aromatic character, while the Cure #2 ensures safe curing. The drying and aging steps encourage moisture loss and flavor concentration, resulting in a product that can be sliced thinly and used as a flavorful addition in many recipes.
Guanciale is typically used in pasta dishes such as carbonara or amatriciana, imparting richness and a unique taste not replicable by other cured pork cuts. Its firm yet tender texture after aging makes it ideal for rendering fat during cooking, enhancing sauces and dishes.
Ingredients
- 1000 g pork cheek skin on
- 27.5 g kosher salt 2.75%
- 2.5 g Cure #2 0.25%
- 15 g sugar 1.5%
- 0.5 g black pepper whole, 0.05%
- 0.5 g black pepper cracked, 0.05%
- 0.4 g cloves 0.04%
- 0.4 g nutmeg 0.04%
Instructions
- Weigh your pork cheecks in grams. Divide by 1000, then multiply each ingredient by that number. For example, if your meat weighs 1650 g, you need to multiply the ingredients specified above by 1.65.
- Mix the salt with the seasonings. Apply the rub evenly all over the pork cheeks. Transfer to a vacuum-sealable bag and seal. You can also use a Ziploc bag.
- Refrigerate for at least 10 days at 3F7-41F (3C-5C).
- Remove the meat from the fridge, blot with paper towels, puncture holes in the upper parts of the cheeks, thread butchers twine through the holes and tie into loops. Weigh each cheek and write down the initial weight on tags.
- Dry at 59F - 77F (15C - 25C) and 65%-86% RH for a period of 6 days as per the drying protocol above.
- After drying, mature at 50F - 57F (10C - 14C) and 70%-90% humidity for at least 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 50g | 77% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 48mg | 16% |
| Sodium | 581mg | 24% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
