Authentic Italian Guanciale (Pork Cheek Bacon)
Authentic Italian Guanciale (Pork Cheek Bacon)
The Heart of Carbonara! Making Italian Bacon at Home: My Guanciale Challenge!
Hello everyone, it’s Ryul! This time, I wanted to make authentic Carbonara, so I challenged myself to create Guanciale, a true Italian cured meat! Guanciale is made from pork cheek (the cut with the skin on), which is essentially Italian bacon. Unfortunately, I couldn’t find it sold separately anywhere, so I ended up buying a whole pig’s head to get the cheek meat. (Honestly, if you can buy pre-made guanciale, I recommend it! 😉). Despite the challenges of humidity during the rainy season and the heat, I did my best to control the conditions and create this! Cooking as a hobby truly makes me so happy. Subscribe & Like, please! ♡
Guanciale Ingredients- 2 pieces of pork cheek (with skin, approx. 500g)
- 2-3g Thyme (fresh or dried)
- 75g Salt (coarse sea salt recommended)
- 75g Sugar
- 15g Black peppercorns (coarsely ground)
- Kitchen twine (for curing meat)
Cooking Instructions
Step 1
Carefully separate the cheek meat from the pig’s head. Ensure the skin is still attached, and choose a cut with a good balance of fat and meat. Rinse the meat clean with water.
Step 2
In a large bowl, combine the coarsely ground black pepper, thyme leaves (finely chopped if fresh), salt, and sugar. Mix well to create the curing rub. Thoroughly rub this mixture onto all surfaces of the pork cheek pieces, ensuring even coverage.
Step 3
Place the seasoned pork into an airtight container or a zip-top bag and refrigerate for 7 days. Flip the meat once daily to ensure the cure is distributed evenly. This process helps to remove any gamey flavors and deepen the taste.
Step 4
After 7 days, remove the pork from the refrigerator. Lightly rinse off the excess curing mixture with water. Pat the meat completely dry with paper towels. Then, carefully pierce small holes at both ends of the meat with a knife or skewer to thread the twine.
Step 5
Thread the sturdy kitchen twine through the holes and tie the meat securely. Hang the guanciale in a well-ventilated, cool place (ideally around 15°C / 59°F) for about 2-3 weeks, or until its volume has reduced by approximately 30% and the surface feels firm and dry. Keep a close eye on it during the drying process to prevent mold growth.
