Any of youse guys make guanciale, or pork cheeks?

[geezer]

This might be an item that if i could procure a source for the pork cheek than might get me into the whole world of curing my own meats. 

Guanciale is not a meat product I can buy out here in fumbuc, in fact as far as I know I'd need to drive to The Hill in St. Louis to buy any.

The reason I bring it up is a dish my wife and I really enjoy is pasta all' amitriciana. Its a simple "bacon" based pasta sauce as some of you know, but damn, it can be so good.

Most times I've made it from regular bacon or pancetta, which is good, but not authentic. 

Anyway, we made a batch today for dinner and it was great, but I'm still thinking of making my own cured pig cheeks. 

Amatriciana sauce 001.JPG

• geezer
• Mar 3, 2017

 

[pc farmer]

Wish I could get pork cheeks here.  I would love to cure some.

Maybe by a whole head from a butcher?

 

[geezer]

Wish I could get pork cheeks here.  I would love to cure some.

Maybe by a whole head from a butcher?

I'm going to look into it here, tho I'd like to get just the cheeks and jowl, not sure I want the whole head. :biggrin:

 

[myownidaho]

I would love to get my hands on some pork cheeks. There's a big hog industry here, but specialty cuts just don't seem to be available.

 

[gr0uch0]

 
This might be an item that if i could procure a source for the pork cheek than might get me into the whole world of curing my own meats. 

Guanciale is not a meat product I can buy out here in fumbuc, in fact as far as I know I'd need to drive to The Hill in St. Louis to buy any.

The reason I bring it up is a dish my wife and I really enjoy is pasta all' amitriciana. Its a simple "bacon" based pasta sauce as some of you know, but damn, it can be so good.

Most times I've made it from regular bacon or pancetta, which is good, but not authentic. 

Anyway, we made a batch today for dinner and it was great, but I'm still thinking of making my own cured pig cheeks. 

Amatriciana sauce 001.JPG

• geezer
• Mar 3, 2017

You're all over hog jowels, but you won't jump on gator??  C'mon, man:  you kidding me, Geezer?  

 

[geezer]

I would love to get my hands on some pork cheeks. There's a big hog industry here, but specialty cuts just don't seem to be available.

Yeah, I'd guess most of these specialty cuts usually end up in sausage.

 

[dirtsailor2003]

There's a few threads in the curing section and a couple in the nose to tails section. AS probably has one of the better threads

http://www.smokingmeatforums.com/t/244366/a-pigs-nose-to-tale-guanciale-and-pancetta