Roman Guanciale (Cured Pork Cheek)

Remove loose skin remnants and lymph nodes from the pork cheek. Never remove the characteristic thick fat layer — it is the heart of guanciale. Rinse the meat under cold water and pat dry with paper towels.

Combine all dry cure ingredients and red wine vinegar into a paste. Rub this mixture generously and evenly on all sides of the cheek, especially on the meat side. Place in a vacuum bag or wrap tightly in plastic wrap. Cure in the refrigerator at 3-5°C for 5-7 days, turning daily.

Remove the cheek from the cure and wash with lukewarm water to remove excess salt. Pat thoroughly dry. Optional: Sprinkle the meat side surface with a mixture of freshly ground pepper and chili flakes. Shape into the typical triangular form.

Place the cheek on a wire rack at room temperature for 6-8 hours to dry until a dry outer skin (pellicle) forms. This is important for even aging and prevents unwanted moisture accumulation on the surface.

Hang the guanciale in a ripening net or secure with a hook through the corner. Age at 12-15°C and 70-80% humidity for at least 3 weeks, ideally 4 weeks. The surface will develop a slightly dried, darker coloration. Wipe off white mold with a slightly damp cloth.

The guanciale is ready when it has lost approximately 25-30% of its weight. The surface feels firm and dry, the interior is still slightly yielding. Wrap the finished guanciale well and store in the refrigerator for up to 3 months or freeze.