Guanciale Help

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Coach JoeQB

Meat Mopper
Original poster
Feb 21, 2023
Yesterday, I made a pasta dish with guanciale from Italy. It was unbelievable! Of course now I want to make my own. Is the process the same as pancetta, only with jowl? I have made pancetta and it was fairly good, but the guanciale I had yesterday was great. I will check my local butchers for jowls.

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Yes, same process. Do an equilibrium cure (including #2), then rinse & hang. I'd recommend wrapping in a collagen sheet before you hang, this will slow down the drying time -- you want at least a month to let the #2 do its job.
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Thanks, I hope I can get at 1 jowl. The stuff I used yesterday was sublime.

I have made pancetta before, but guanciale seemed creamer with a better texture.
It's funny, here in the South jowl bacon is fairly available. I have used it many times, and quite like it. The Guanciale is different and it's more than just the smoke. I am assuming it's the drying process.
I just read somewhere to try a Latino meat market, I should have a good chance of getting fresh jowls. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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