How to make Guanciale for carbonara – traditional Italian cured meat – easy fool proof recipe



An easy guide on how to make your own Guanciale, a fabulous Italian cured meat made from the pig jowl. This is an essential ingredient is classic dishes such as Amatriciana, Carbonara, and Gricia, as well as host of other Italian dishes where it’s robustness and versatility to impart flavour is well loved. This is an almost foolproof recipe and a great piece for any beginner venturing into the world of home charcuterie.

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Full guide and process here : https://www.thecraftcookhouse.com/how-to-make-guanciale-recipe-italian-cured-meat-pig-jowl.html

INGREDIENTS

Whole Pig Jowl
3% of the weight of the jowl in Salt (sea salt, coarse salt, flakey salt)
1.5% Cracked Pepper
Ground black pepper (for the second stage)
A ziplock bag or large sealable food grade bag

And then additional flavourings are entirely down to you. I love using some crushed garlic, fresh rosemary, and some chilli flakes – but you can add anything you like here – bay leaf, juniper berries, thyme, oregano, fennel seeds, coriander seeds – it’s like having a blank canvas and you are the artist!

I recommend:
2 garlic cloves crushed whole under the flat of a knife
A spring of rosemary
A teaspoon of chili flakes

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