Where can I buy guanciale in Chicago?

[Jean Blanchard]

I'm wondering if anyone in the Chicagoland area knows where they sell guanciale? I've tried Fox and Obel and they don't carry it. It makes great Carbonara - or at least it did in Italy. Could have been the surroundings helped but I'd love to duplicate it here.

jb

[ronnie_suburban]

As recently as January of this year, F&O was touting the fact that they carried it. I'm sorry to hear that's no longer the case.

You might want to try the following:

Peoria Packing

1300 W Lake Street

Chicago, IL 60607

312 738-1800

Joseph Nasti Food Mart

8235 W Irving Park Rd

Chicago, IL 60634

773 625-0118

Caputo's Fresh Markets

2560 N Harlem Ave

Elmwood Park, IL 60707

708 453-0155

and if all else fails . . .

Niman Ranch

=R=

[Michael Ruhlman]

or make it yourself. niman sells jowls. it's cured (refrigerated with salt and seasonings like garlic and thyme), then hang it in cheese cloth till its very stiff and you're good to go.

[ChefCAG]

or make it yourself.  niman sells jowls.  it's cured (refrigerated with salt and seasonings like garlic and thyme), then hang it in cheese cloth till its very stiff and you're good to go.

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It's actually very easy to make. You can treat it like bacon. Although if you don’t cure it I don’t think it’s true guanciale anymore. Does anyone know if the pork has to be from a certain area?

[bursell]

or make it yourself.  niman sells jowls.  it's cured (refrigerated with salt and seasonings like garlic and thyme), then hang it in cheese cloth till its very stiff and you're good to go.

←

It's actually very easy to make. You can treat it like bacon. Although if you don’t cure it I don’t think it’s true guanciale anymore. Does anyone know if the pork has to be from a certain area?

←

Can you hang it in the fridge or does it have to be in a less humid environment?

[Jean Blanchard]

I emailed Fox & Obel and they are now carrying it now. Thanks for the info!!

jb

[Michael Ruhlman]

fridge is too dry, hang it in a cool very humid place (too dry and the surface dries and prevents the interior moisture from escaping).

[etamny]

I'd also think you could get cachete pretty easily at one of the bizillions of (say) Latin markets or carneceria(a) in places like Rogers Park and Humboldt Park (for curing your own).

[jmolinari]

Michael, the fridge is too dry for many cured meat products but it is ok for pancetta and guanciale. I did a head to head with fridge and my curing chamber (50 deg. F and 70% RH), and the flavors were very very close..the fridge one was still outstanding.

I'm in Atlanta, and there is a huge hispanic population and tons of hispanic markets, but none of them carry pork jowls uncured..whcih is both odd and SUCKY. I have to order them from Nieman Ranch.

jason

[Michael Ruhlman]

I trust you on the fridge issue for cuts of meat like this. and perhaps anything other than fermented sausages? salted cod dries beautifully in the fridge as well. what do you use for a "curing chamber?"

Edited June 18, 2005 by Michael Ruhlman (log)