Guanciale Recipe at Home: A Culinary Journey

This recipe takes you on a culinary adventure, where you can recreate the flavors of authentic guanciale, a traditional Italian cured meat. Here's how to make it at home.

Ingredients:

• 1 kg of pork cheek or jowl (fresh, skin-on)
• 50g of salt
• 10g of sugar
• 5g of black pepper
• 5g of crushed fennel seeds
• 5g of crushed coriander seeds
• 3 garlic cloves, crushed
• A few sprigs of fresh thyme (optional)

Instructions:

1. Preparation of the Pork Cheek: Start by cleaning the pork cheek, removing any remaining hairs, and trimming the skin if necessary. Pat it dry with paper towels.

2. Making the Cure: In a small bowl, mix the salt, sugar, black pepper, fennel seeds, coriander seeds, and crushed garlic. If using thyme, add it to the mixture.

3. Coating the Pork Cheek: Rub the cure mixture all over the pork cheek, ensuring it's evenly covered. Pay extra attention to the skin and meat to allow the flavors to penetrate.

4. Resting Period: Place the cured pork cheek on a tray, cover it with plastic wrap, and let it rest in the fridge for about 5 to 7 days. Every day, turn the meat over and make sure it stays well-coated with the cure.

5. Drying: After the curing period, remove the pork from the fridge and rinse off any excess salt and spices. Pat the meat dry with paper towels.

6. Hanging and Aging: Tie the pork cheek with butcher’s twine and hang it in a cool, dry, and well-ventilated area. The ideal temperature for aging is between 10 to 15°C (50 to 59°F). Leave it to age for 3 to 6 weeks, depending on the desired level of dryness.

7. Finishing: Once the guanciale has reached the desired aging, it’s ready to be used. Slice it thinly and enjoy it in your favorite pasta dishes, such as pasta alla carbonara or pasta all’amatriciana.

Tips:

• The longer the aging, the firmer and more intense the flavor of the guanciale.
• Keep an eye on the guanciale during the aging process to ensure it is drying evenly.

Enjoy your homemade guanciale, a true taste of Italy!