2nd attempt at Guanciale.

  • I saw a recipe where this guy cures the cheeks for 1 month. Seemed like a long time, but I did it with fresh sage and vac sealed. He then said he air dries for 1 month, but if you go 4 month it is phenomenal! So we will see what the ones with toothpicks are like in a month, and the other in 4 months.

    "‘One who puts on his armor should not boast like one who takes it off.’”

  • For Guanciale - which is usually cooked into a traditional carbonara, you only need ~25% weight loss. I've not dried it for quite that long - it usually hits target before 2 weeks, but I do let mine mature in a vacuum sealed bag for up to 6 weeks prior to cutting.

    Once you put my meat in your mouth, you're going to want to swallow.

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