Homemade Guanciale Recipe – How to Cure Pork Jowl at Home

Guanciale is a traditional Italian cured meat made from pork jowl or cheek. Its rich fat content and deep savory flavor make it a key ingredient in classic pasta dishes like carbonara, amatriciana, and gricia. Unlike pancetta or bacon, guanciale has a stronger taste and a tender, silky texture once rendered.

In this guide, you will learn how to make authentic guanciale at home using simple ingredients and basic dry-curing techniques.

What is Guanciale

Guanciale is an Italian-style cured pork product made from the pig's cheek or jowl. The name comes from the Italian word guancia, meaning cheek. Guanciale is dry-cured with salt, sugar, and seasonings, then hung to age in a cool place for several weeks. It is prized for its ability to infuse dishes with rich, meaty flavor and delicate fat.

Ingredients

1. One pork jowl or cheek, about 1.5 to 2 pounds

2. Three tablespoons of kosher salt

3. One tablespoon of sugar (white or brown)

4. One tablespoon of freshly ground black pepper

5. Two teaspoons of crushed black peppercorns

6. One teaspoon of dried thyme or rosemary (optional)

7. Two or three crushed garlic cloves (optional)

8. One teaspoon of pink curing salt number 2 (optional but recommended for food safety)

How to Cure Guanciale

1. Trim the pork jowl. Remove any glands or uneven tissue, but leave the fat and skin intact if possible.

2. Mix the salt, sugar, pepper, and any optional herbs or garlic in a bowl.

3. Rub the cure mixture all over the pork jowl. Be sure every part of the meat is coated evenly.

4. Place the jowl into a vacuum-sealed bag or a zip-top bag.

5. Refrigerate for 7 to 10 days. Turn the meat once each day to redistribute the cure.

6. After curing, rinse the pork jowl under cold water to remove the cure. Pat the meat dry with paper towels.

7. Lightly coat the jowl with more ground black pepper if desired.

Dry Aging Instructions

1. Wrap the pork jowl in cheesecloth or breathable gauze.

2. Tie it with butcher's twine and hang in a cool, well-ventilated space at around 50 to 60 degrees Fahrenheit with 60 to 70 percent humidity.

3. Let the guanciale age for three to six weeks.

4. It is ready when it feels firm to the touch and has lost about 30 percent of its original weight.

How to Use Guanciale

1. Slice thin and fry until crisp for pasta dishes like carbonara or amatriciana

2. Dice and add to stews, beans, or scrambled eggs

3. Slice paper-thin to serve raw if aged properly

Storage

1. Wrap in parchment paper and plastic wrap. Store in the refrigerator for up to three months.

2. Freeze in portions if you want to keep it longer. It freezes well for up to six months.

Making guanciale at home takes time and patience, but the reward is a flavorful pork product that elevates your cooking. This DIY guanciale recipe is ideal for food lovers who want to explore traditional Italian charcuterie while enjoying full control over the ingredients.