Aged Guanciale
Guanciale Stagionato is a cured Italian bacon made from pork cheek or jowl, which is incomparably aromatic due to its unique fat composition and the intense seasoning with black pepper and rosemary. It is an indispensable ingredient in classic Roman dishes such as Carbonara and Amatriciana. The long aging of at least 60 days gives it a firm consistency and a deep, nutty flavor.
Ingredients(for 1 kg)
Instructions
Dry Cure
10-14 daysMix all curing mixture ingredients together. Rub the pork cheek completely with the mixture, making sure to cover the meat side and edges well. Place in a vacuum bag or covered dish. Cure for 10-14 days at 3-5 °C, turning daily and draining the liquid.
Rinsing and Peppering
1-2 hoursRinse the pork cheek thoroughly with cold water, pat dry, and allow to air dry for 1 hour at room temperature. Generously coat the meat side and edges with freshly crushed black pepper and press firmly. Pierce a hanging hole through the rind.
Initial Drying
5-7 daysAllow guanciale to dry at 15-18 °C and 80-85% relative humidity for 5-7 days. The surface should feel dry and take on a slight color.
Aging
60-90 daysAge guanciale at 12-14 °C and 70-75% relative humidity for at least 60, preferably 90 days. White noble mold on the surface is desirable. Aim for a weight loss of approximately 30%. The product is ready when it is firm, aromatic, and evenly cured when sliced.
Pro Tip
Choose a pork cheek with a balanced ratio of meat to fat (approximately 50:50). Work the pepper crust intensively into the surface before aging – it protects against unwanted mold and adds flavor. The formation of white mold is desirable and promotes the aging process.
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