How to Prepare Guanciale

Guanciale, a prized Italian cured meat, is made from the pork jowl (cheek). It boasts a rich, buttery flavor and a delicate, melt-in-your-mouth texture, making it a cornerstone of iconic Italian dishes like Carbonara and Amatriciana. While it requires patience, preparing guanciale at home is a rewarding culinary project. Here’s how to do it.

Ingredients

• 1 fresh pork jowl (approximately 1-2 pounds)

• 1/4 cup coarse kosher salt

• 2 tablespoons granulated sugar

• 1 teaspoon cracked black pepper

• 1 teaspoon ground allspice

• 1 teaspoon dried thyme

• 1 teaspoon crushed garlic (optional)

• Zest of 1 lemon or orange (optional, for a citrus note)

Equipment

• Baking sheet or shallow tray

• Cheesecloth or butcher’s twine

• Plastic wrap

• A cool, well-ventilated space for curing (40–60°F, 70% humidity)

Step-by-Step Instructions

1. Trim the Jowl

• Inspect the pork jowl and trim any uneven edges or excess fat if needed. Leave the skin on, as it helps preserve the meat during curing.

2. Prepare the Cure

• In a bowl, mix kosher salt, sugar, black pepper, allspice, thyme, and optional citrus zest or garlic. This blend will draw moisture from the meat while infusing it with flavor.

3. Coat the Jowl

• Rub the pork jowl generously with the cure mixture, ensuring every crevice is covered. Place the jowl in a baking sheet or tray, skin-side down, and sprinkle any remaining cure over the top.

4. Refrigerate and Press

• Cover the jowl with plastic wrap and weigh it down with a plate or a small cutting board topped with a heavy object (like a can or jar).

• Refrigerate for 7-10 days, flipping the jowl every 1-2 days and redistributing the curing mixture. You’ll notice liquid pooling in the tray—this is normal as the salt draws out moisture.

5. Check for Readiness

• After 7-10 days, the jowl should feel firmer to the touch, indicating the moisture has been sufficiently drawn out. Rinse off the cure under cold water and pat the meat dry with paper towels.

6. Air Dry the Guanciale

• Wrap the cured jowl loosely in cheesecloth or tie it with butcher’s twine. Hang it in a cool, well-ventilated space (40–60°F, 70% humidity) for 3-5 weeks.

• During this time, the guanciale will develop its signature flavor and firm texture.

7. Test for Doneness

• The guanciale is ready when it feels firm throughout and has lost about 30% of its initial weight.

How to Use Guanciale

1. Slice It Thinly: Guanciale can be sliced thin for charcuterie boards or as a topping for bruschetta.

2. Cook It: Its high-fat content makes it perfect for rendering down in dishes like Carbonara, Amatriciana, or sautéed vegetables.

3. Store It: Wrap the guanciale tightly in parchment paper and store in the refrigerator for up to 3 months.

Pro Tips

• Curing Environment: If you don’t have a curing chamber, a dedicated space in a cool basement or wine fridge can work.

• Sanitation: Keep all surfaces and tools clean to avoid contamination during the curing process.

• Experiment with Flavors: Add spices like smoked paprika, fennel seeds, or rosemary for unique twists.

Guanciale isn’t just an ingredient; it’s an experience that enhances every dish it graces. With a little patience and attention to detail, you can create your own guanciale that rivals the best from Italy. Buon appetito!