Guanciale - Salt Cured Jowls

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Guanciale is salt cured Jowls.  It is the traditional cut used for Carbonara & all'amatriciana.  It has a rich, porky flavour.  Yum.

Similar to bacon, this is really easy to do.  Next time I'm at the butchers I'm going to get 1kilo of pork jowl and try it out.  All you need is salt, string and 1 month's patience.

I found this great & simple explanation on the Babbo Restaurant (NYC) website.  Gotta love it!

For smoked pork jowls CLICK HERE.

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