Guanciale

By Dustin

Cured pork jowl that has been cured in salt and dried, guanciale resembles pancetta or bacon. Like saffron or truffles, guanciale is one of those fundamental ingredients for which there is considered to be no proper substitute. Were you to make a classic pasta such as bucatini alla amatriciana and replace guanciale with pancetta or bacon, you would be committing some kind of culinary heresy.

Ingredients

• 1/2 cup Sugar
• 1/2 cup Salt
• 15 Black Peppercorns
• 4 sprigs Thyme, leaves only
• 2 pounds Hog Jowls

Preparation

Step 1

Combine the sugar, salt, peppercorns, and thyme leaves in a small bowl. Put the hog jowls in a nonreactive casserole and coat with the mixture, rubbing gently. Cover and refrigerate for 5 to 7 days.

Remove the cheeks from the casserole and hang them, using butcher’s twine, in the refrigerator for at least 3 weeks. The cheeks should be firm and dry, with a slight give. Slice and use like bacon or pancetta; refrigerated, it keeps for weeks.