How to make ITALIAN GUANCIALE at home – DRY AGING Authentically & Easy

You don’t get better then this Guanciale, Piero shares all his knowledge to create this amazing piece of charcuterie. He shows you step by step how to make this yourselves at home. This is authentic Italian Guanciale using all natural ingredients.

Ingredients Part 1:
– 1 Pigs Cheek
– Course Sea Salt
– 2 Bay Leaves
– Chilli Flakes (Optional- if you want it spicy)
Ingredients Part 2:
– Can of beer to wash it off after a week
– Black Pepper ground and cracked
– Chilli Flakes (optional)
– 2 Teaspoons brown sugar
– 1 Teaspoon Garlic Powder
– 1 Teaspoon Nutmeg
– 1 and a half teaspoon Paprika
– 1 and a half bay leaves
– 2 Juniper berries

Step one
Get your whole pork cheek and put it into a tray. Rub and cover the cheek with the salt, bay leaves and chilli flakes(optional).
Then leave it in the fridge for 7-10 days.
Step Two
After the 7-10 days are up take the cheek out the fridge and brush all the salt off with a knife until the majority of the salt is off.
Step three
Then once the salt is brush off, you can then wash the remaining salt and spices off with a can of beer. Once it’s washed, with a tea towel dry the cheek off.
Step four
Place the Guanciale on a plate and with a knife and poke a hole through it and tie some string around it so it can be hung easily.
Then mix your chilli flakes(optional), brown sugar, garlic Powder, ground nutmeg, paprika, bay leaves and juniper berries into a bowl. Once mixed nicely rub the mix all over the cheek evenly. Then add the cracked black peppers and grounded black pepper over the meat side of the cheek.
Step five
Then hang the Guanciale at room temperature for 24-48 hours.
Step six
Moved the Guanciale into to the fridge for 8-10 weeks
Step seven
Once 8-10 weeks have passed, you can now try your Guanciale by slicing into it and removing the skin. Enjoy

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Edited by Ludo, find him here:

0:00 Intro
0:43 Ingredients
1:21 Start rubbing the Guanciale
2:22 After 8 Days in fridge
4:38 Rubbing the second lot of ingredients on
6:23 After 8 Weeks curing
7:26 Tasting our creation

#CookingWithAnItalian #Guanciale ‪#Charcuterie