Homemade Guanciale, something so tasty that I couldn't believe it. This Seasoned and Aged Pork Jowl is truly exceptional.
If you haven't tried something like this before, well, I invite you to make this amazing guanciale. This Guanciale recipe is worth all the time in the world, given the fact that the result is extraordinary. You can use thin slices of this salted bacon for two weeks and then let it age in a crust of spices, as an appetizer, or you can prepare wonderful recipes with this Guanciale.
The ingredients for Guanciale can be found below in the description, and the step-by-step Guanciale recipe in the video.
Chef Paul Constantin wishes you bon appétit!
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Ingredients for Homemade Guanciale:
- 2-3 kg of stuffed pork jowl (it also contains meat in its structure).
- 40-50 gr of salt per kg of jowl;
- 40-50 gr of whole peppercorns;
- 1 tablespoon of bay leaf powder;
- 1 tablespoon of dried thyme;
- 1 teaspoon of sweet paprika;
- 200-300 ml white/red wine;
It is aged in two stages. In the first stage, it is left with sea salt for at least one week, up to three weeks, under favorable conditions (see video for details). After it has absorbed the salt, it is rinsed with wine to remove the salt, then it is coated with the dry spices, made into powder, and the aging process begins, for at least two weeks, up to several months, under constant temperature and humidity conditions.
Enjoy your meal!
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