📝 About This Recipe
Authentic Guanciale is the quintessential cured meat of Lazio, crafted from the fatty, tender jowl of the pig. Unlike pancetta, it offers a silky texture and a deep, funky sweetness that defines classic dishes like Carbonara and Amatriciana. This recipe honors tradition by using a precise balance of sea salt, toasted black pepper, and aromatic herbs to transform a humble cut into culinary gold.
🥗 Ingredients
The Meat
- 2 kg Pork Jowl (Skin-on, high-quality heritage pork if possible)
The Cure Mix
- 60 grams Kosher Salt (Approximately 3% of meat weight)
- 5 grams Pink Curing Salt #1 (Essential for safety and color preservation)
- 20 grams Granulated Sugar (Helps balance the saltiness)
- 30 grams Black Peppercorns (Toasted and coarsely cracked)
- 1 tablespoon Garlic Powder
- 2 teaspoons Dried Thyme (Rubbed between palms to release oils)
- 2 teaspoons Dried Rosemary (Finely crushed)
- 4 pieces Bay Leaves (Crumbled into small bits)
- 1 teaspoon Chili Flakes (Optional, for a hint of Roman heat)
The Finishing Coat
- 50 grams Black Peppercorns (Freshly ground for the final crust)
- 1/2 cup White Wine (Dry, like Frascati or Pinot Grigio)
👨🍳 Instructions
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1
Examine the pork jowls. Use a sharp knife to trim any loose bits of fat or glands, ensuring the surface is smooth and clean while keeping the skin intact on one side.
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2
In a small bowl, combine the kosher salt, pink curing salt, sugar, toasted cracked pepper, garlic powder, thyme, rosemary, bay leaves, and chili flakes. Mix thoroughly.
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3
Place the jowls in a large non-reactive tray. Rub the cure mixture aggressively into every crevice of the meat, ensuring total coverage on both the meat and skin sides.
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4
Transfer each jowl into a vacuum-seal bag or a heavy-duty zip-top bag, ensuring all the salt rub from the tray is included. Seal tightly, removing as much air as possible.
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5
Place the bags in the refrigerator for 7 days. Flip the bags every 24 hours to ensure the brine that forms (the 'liquid gold') redistributes evenly.
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6
After 7 days, check the firmness. The meat should feel stiff and cured. Remove from the bags and rinse thoroughly under cold running water to remove excess salt.
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7
Pat the jowls completely dry with paper towels. It is crucial the meat is dry before proceeding to the next step.
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8
Lightly brush the meat side of the jowls with the dry white wine. This acts as a sanitizer and a 'glue' for the final spice coating.
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9
Dredge the meat side in the freshly ground black pepper, pressing firmly so a thick, even crust forms. This crust protects the meat during the long aging process.
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10
Using a sanitized metal skewer or needle, poke a hole through the corner of the jowl and thread a piece of butcher's twine through it, forming a loop for hanging.
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11
Hang the guanciale in a cool, dark place with a temperature between 50-60°F (10-15°C) and a humidity of 65-75%. A dedicated curing chamber or a cool basement is ideal.
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12
Allow to age for 3 to 5 weeks. The guanciale is ready when it has lost approximately 30% of its original weight and feels firm to the touch.
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13
To serve, trim away the skin and the outermost layer of pepper/fat, then slice or dice as needed for your favorite Roman pasta dishes.
💡 Chef's Tips
Always use a digital scale to measure your curing salts; precision is vital for food safety. If you see white mold, don't panic—simply wipe it off with a cloth soaked in vinegar. If the mold is green or black, discard the meat. Don't rush the aging process; the complex 'funky' flavor only develops with time and proper airflow. Store finished guanciale in the fridge wrapped in parchment paper, or vacuum seal and freeze for up to a year.
🍽️ Serving Suggestions
Dice and render slowly to make the base for an authentic Pasta alla Carbonara. Thinly slice and serve at room temperature on warm crostini for a decadent appetizer. Use the rendered fat to roast fingerling potatoes for an incredible smoky side dish. Pair with a bold Italian red wine like a Sangiovese or a crisp Frascati white.