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I started curing guanciale with a couple of pork jowls (about one pound each) that I butchered myself (at a butchery class). I haven't made guanciale in a long while because it's quite difficult to find jowl. This was an acorn-fed heritage breed from Julian's Cook pigs ranch.
Salt, sugar, black peppercorns, fresh thyme from the patio.
I started curing guanciale with a couple of pork jowls that I butchered myself (at a butchery class). I haven't done that in a long while because it's quite difficult to find jowl. This was an acorn-fed heritage breed from Julian's Cook pigs ranch.
Salt, sugar, black peppercorns, fresh thyme from the patio.
I started curing guanciale with a couple of pork jowls that I butchered myself (at a butchery class). I haven't done that in a long while because it's quite difficult to find jowl. This was an acorn-fed heritage breed from Julian's Cook pigs ranch.
Salt, sugar, black peppercorns, fresh thyme from the patio.
By weinoo,
