How to Make Authentic Homemade Speck | Easy Cured Pork Recipe with Piero

[@marinopuntel1802]

Bravissimo

[@CookingwithanItalian]

Grazie mille 😁😁😁😁

[@Tom_The_GCT]

Just ate my guanciale with your approach after 8 weeks of sitting in the fridge. Was salty like it should and tasted even better than the guanciale i had from the local market in italy. That it was nicely salted and pepery throughout the whole chunck of meat makes me happy that it cured perfectly

[@CookingwithanItalian]

Well done. I am very happy for you. Ciaoooo

[@funcrazystuff]

Is that a special kind of vacuum bag for charcuterie that allows the pork to dry?

[@CookingwithanItalian]

Is a normal vacuum bag.