How to Make Guanciale: A Step-by-Step Guide to Curing Pork Jowl at Home

Guanciale – the word itself rolls off the tongue, conjuring images of rustic Italian kitchens and the intoxicating aroma of cured pork. This intensely flavorful cured meat, made from pork jowl, is the heart and soul of many iconic pasta dishes like Pasta alla Gricia and Bucatini all’Amatriciana. While you can find guanciale at specialty stores, making it at home is a rewarding culinary adventure.

In this comprehensive guide, we’ll walk you through each step of making guanciale, from selecting the perfect cut of pork jowl to achieving that melt-in-your-mouth texture. Even if you’re a beginner to the world of curing meats, fear not – we’ll provide clear instructions and expert tips to ensure your guanciale turns out perfectly.

What is Guanciale and Why Should You Make It?

Guanciale, often referred to as “Italian bacon,” is made by curing pork jowl with salt, sugar, and a blend of spices. Unlike bacon, which comes from the belly, guanciale’s magic lies in the unique fat distribution and muscle structure of the jowl. This cut, rich in intramuscular fat, results in a cured meat that’s incredibly tender and bursting with flavor.

Why embark on the journey of making your own guanciale? The answer is simple – the taste! Homemade guanciale possesses a depth of flavor that surpasses anything you’ll find commercially available. The curing process intensifies the pork’s inherent richness, while the spices add layers of complexity.

Gathering Your Ingredients and Tools

Ingredients for Guanciale

• 1.5-2 pounds pork jowl, skin on
• 3 tablespoons kosher salt
• 1 tablespoon sugar
• 2 teaspoons freshly ground black pepper
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon curing salt #1 (optional, for enhanced color and safety)

A Note on Ingredients: Using high-quality pork from a trusted butcher will greatly impact the flavor of your guanciale. If you can’t find curing salt, you can still make guanciale, but be sure to use the freshest pork possible and store it properly.

Tools for Curing Guanciale

• Large mixing bowl
• Kitchen scale
• Cheesecloth
• Butcher’s twine
• Large zip-top bag
• Baking sheet
• Wire rack

A Step-by-Step Guide to Crafting Homemade Guanciale

Step 1: Preparing the Pork Jowl

1. Rinse the pork jowl under cold water and pat it dry with paper towels.
2. Inspect the jowl for any hairs and remove them with tweezers or by singeing them off with a culinary torch.

Step 2: Creating the Cure Mixture

1. In a large bowl, combine the kosher salt, sugar, black pepper, red pepper flakes, nutmeg, cloves, and curing salt (if using). Mix well to ensure the spices are evenly distributed.

Step 3: Curing the Pork Jowl

1. Place the pork jowl in the bowl with the cure mixture. Use your hands to rub the cure thoroughly into all sides of the jowl, making sure it’s completely coated.
2. Wrap the cured jowl tightly in cheesecloth. Tie the cheesecloth securely with butcher’s twine.
3. Place the wrapped jowl in a large zip-top bag and squeeze out any excess air. Seal the bag tightly.
4. Place the bag on a baking sheet and refrigerate for 7-10 days per inch of thickness. For a 1.5-inch thick jowl, this will be around 10-14 days.
5. During the curing process, flip the bag over every other day to ensure even curing.

Step 4: Air-Drying the Guanciale

1. After the curing period, remove the guanciale from the bag and unwrap it from the cheesecloth.
2. Rinse the jowl under cold water to remove any excess cure. Pat it dry with paper towels.
3. Tie a loop of butcher’s twine around one end of the guanciale for hanging.
4. Hang the guanciale in a cool, dry, and well-ventilated area. Ideal conditions for air-drying are between 50-60°F (10-15°C) with a humidity of around 65-75%.
5. Air-dry the guanciale for 4-6 weeks, or until it has lost about 30% of its original weight. The guanciale is ready when it feels firm to the touch.

Step 5: Enjoying Your Homemade Guanciale

1. Once your guanciale is fully cured, it’s time to savor the fruits of your labor! Slice it thinly and enjoy it as a charcuterie treat, or use it to elevate your favorite pasta dishes to new heights of flavor.