casein point

Cheese maker, cheesemonger, cheese teacher and cheese talker at Fairview Wine and Cheese, Paarl, South Africa
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Guanciale
Guanciale is basically cured pig’s cheek. If you have friends (Nick) that are studying how to cure food and just happen to have had two pigs slaughtered recently, you might be lucky enough to be given some.
1 skinned pig’s cheek
30g salt
20g soft brown sugar
5g crushed juniper berries
2g grated nutmeg
20g ground black pepper
2 sprigs thyme/rosemary
2 crushed bay leaves
1 clove crushed garlic
In a tray, he rubbed all of the ingredients evenly over the surface of the cheek, placed in a plastic zip-tie bag and then popped in the fridge for a week. He then washed the cheek in cold water, patted it dry and placed the cheek back on a rack for 5 more days in the fridge. 
This is how it came out after 4/5 mins slowly frying in its own fat. The taste was like a sweet delicate bacon but with a richness that is surely hard to beat. I’m eating Nick’s bacon tomorrow. mmm

Guanciale

Guanciale is basically cured pig’s cheek. If you have friends (Nick) that are studying how to cure food and just happen to have had two pigs slaughtered recently, you might be lucky enough to be given some.

1 skinned pig’s cheek

30g salt

20g soft brown sugar

5g crushed juniper berries

2g grated nutmeg

20g ground black pepper

2 sprigs thyme/rosemary

2 crushed bay leaves

1 clove crushed garlic

In a tray, he rubbed all of the ingredients evenly over the surface of the cheek, placed in a plastic zip-tie bag and then popped in the fridge for a week. He then washed the cheek in cold water, patted it dry and placed the cheek back on a rack for 5 more days in the fridge. 

This is how it came out after 4/5 mins slowly frying in its own fat. The taste was like a sweet delicate bacon but with a richness that is surely hard to beat. I’m eating Nick’s bacon tomorrow. mmm

  1. lukecaseinpoint posted this
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