Want To Make Guanciale? This is How You Do It (Step by Step)

Cured Pig's cheeks is what makes Guanciale
Ingredients Part 1:
- 1 Pigs Cheek
- Coarse Sea Salt
- 3 Bay Leaves
- Fresh Rosemary, Thyme & Marjoram
Ingredients Part 2:
- Can of beer to wash it off after a week
- 2 Teaspoons white sugar
- 1.5 Teaspoons of Fine Sea Salt
- 3 Teaspoon Coarse Black Pepper
- 2 Teaspoon fine Black Pepper
Hope you enjoy this Guanciale video, visit our website for more www.cookingwithanitalian.com & find more on our channel enjoy!
If you have any queries, please let us know in the comments or contact us through social media. Thank you.
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[@maggieelliott5896]

I'm in stage 2 now... my pig face is salt cured rinsed, dried, massaged with the salt, sugar and pepper, and hanging in my kitchen for the next day or so! I'm very excited because I can't get guanciale here for less than $50/pound!

[@CookingwithanItalian]

Well done, let me know if you need any help. I love guanciale. Ciao 😁😁

[@zoltanscsibran8185]

Köszönöm szépen a videót. (Érthető, pontos, egyszerű) Ki fogom próbálni.🙏🤓😁😉

[@CookingwithanItalian]

Thanks

[@davidcook4047]

🙂 I have started my cure, great video from a nice guy

[@CookingwithanItalian]

Thank you very much and let me know if you need any help. Ciaoooo

[@vinzetti22]

Bravo, mio amico! I will be making this. Much love from Boston

[@CookingwithanItalian]

Grazie mille amico.. Let me know if you like it. Ciaoooo for UK 👋👋👋

[@tomhoskin7908]

Looks delicious 😋

[@CookingwithanItalian]

Thank you very much. 👋👋👋

[@BochanovCooking]

Great 👍

[@CookingwithanItalian]

Thank you very much, ciaooo

[@RyzER617]

Happy New Year my right hand Eye-talian man!

[@CookingwithanItalian]

Happy new year to you too. Ciao 👋👋👋👋

[@danielcharles4085]

Oh my god. I just found my favorite youtube channel. Incredible!

[@CookingwithanItalian]

Thank you very much, I am very happy you like. Ciaoooo 😁

[@marinopuntel1802]

Bravissimo complimenti.

[@CookingwithanItalian]

Grazie mille.

[@julianokuzhicov]

Hello this I Will trie must find pigg cheack. Happy New year to You and.famelie

[@CookingwithanItalian]

Thank you very much and happy new year to you too. Ciaoooo 😁😁😁

[@bernardgagnon1626]

I cured some cappicolo. I'm really looking forward to try this.❤

[@CookingwithanItalian]

Let me know if you need any help. Ciaoooo

[@bernardgagnon1626]

@@CookingwithanItalian will do. But your video is very easy to follow and very clear. Merci.

[@aelthric]

Grazie mille, un'altra ottima ricetta da provare quando ho spazio in frigo... Devo solo trovare un buon macellaio locale che mi venda le guance dei maiali da curare, in Scozia non è così facile... Buon anno e tanti auguri a te e famiglia... 👍😉👍🎆🎇🎈🎉

[@CookingwithanItalian]

Grazie mille sei sempre gentile. Prova a fare il guanciale, e fammi sapere se ti serve qualche informazione. Tanti auguri di buon anno anche a te. Ciaoooo

[@egoaeterno2347]

He ate it and spun. Damn... 😆😆😆

[@atabac]

yeah I'm waiting for the italian hand gesture to spin but went with his whole body :P

[@user-ux4xw1jv6i]

I'm Muslim but I liked the recipe and I'm gonna do it with beef .

[@CookingwithanItalian]

Try it and let me know 👋👋

[@user-ux4xw1jv6i]

@@CookingwithanItalian I tried it .amazing dredge flavor. Goes wonderful with carbonara

[@kingapieninska5809]

​@@Ramatzotti there is almost little to no difference between cured fat piece of pork and cured fat piece of beef. Let a muslim man eat a carbonara how he wants ffs.

[@princesse523]

​@@Ramatzotti do you mean you are going to Japan to find a good sake if a recipe asks for one ? Let us enjoy our meals the way we please

[@UjinKinglazy]

Great video. May I ask What is the minimum amount of hanging time before can use?

[@CookingwithanItalian]

30/40 days, or 40% weight of. 👋👋

[@Emmanuelyofern]

I am so scared of botulism. How can i avoid it? My jowl is waiting for me in the fridge and i’m afraid that i might make a mistake. Pls help.

[@CookingwithanItalian]

Use the starter cultures, and you can kill the bacteria.👋👋👋

[@user-ef2vt5no9k]

Hello, do you ever add garlic? Fresh or granulated?

[@CookingwithanItalian]

You can use both... 👋👋

[@DerZeppterdesAldi]

Are you sure its tea spoons? it looks more like tablespoons from the ammount...

[@ceicuadibro5412]

Hello! Instead of putting guanciale in the fridge, can I put it in the basement? Thanks!

[@CookingwithanItalian]

Even better.. 👋👋👋

[@chrisjones3901]

Could i freeze the one half

[@CookingwithanItalian]

Yes you can. 👋👋

[@chrisjones3901]

@@CookingwithanItalian thankyou.There are not many butchers in UK towns usually all in the supermarket.ive found a independent butcher a few miles away and when I next go out of town that's where I'll be heading.i had Italian kids stay with me and they brought their own guaiciale.They made carbonara it was gorgeous.Got me thinking of I could make my own because guanciale deffo not in my shops.

[@PeanutButter-19]

Do you just hang it back in the fridge after cutting the guanciale open? How long does it last after cutting open?

[@CookingwithanItalian]

Yes I hang in the fridge. Last in the fridge 3/6 month. 👋👋

[@PeanutButter-19]

@@CookingwithanItalian Thank you! I'm going to try this.

[@CookingwithanItalian]

If you need any help let me know. 👋👋

[@mariobernardo3976]

Puoi dirmi dove compri il guanciale? I would love to make guanciale in “America “ thanks.

[@CookingwithanItalian]

Io compro in macelleria. Io vivo in Inghilterra UK. Ciaoooo 😁😁😁

[@mariobernardo3976]

@@CookingwithanItalian in America è’difficile trovare il guanciale. Comunque complimenti.

[@lasol2474]

Wow! Is it that simple? All you need is time, waiting, waiting ... 😀. Oh, by the way, don't you need anything else to kill bacteria?

[@CookingwithanItalian]

Follow the recipe and you have a very good guanciale. Let me know if you need any help. Ciaoooo 😁😁

[@DerZeppterdesAldi]

I think The salt and Alcohol kills all the bacteria and if you cover all with spices the bactaria will have no space to settle down. Of course you have to work as clean as possible wash and desinfect your hands before each step and keep your work space clean all the time. Your fridge should also not be dirty.

[@danielrichardson6054]

What temp is the fridge?

[@CookingwithanItalian]

I have 3°..👋👋

[@josipmalkoc8382]

Is that 3 degrees Celsius?

[@atabac]

Since I'm living in tropical region my room temperature would swing 31 degrees celsius by night and can reach to 35 degrees celsius by day. How long would be the fermentation hours? In tropical regions fermentation is faster so I'm guessing to just let it ferment for 6-8 hours?

[@CookingwithanItalian]

7/8 hours is perfect. 👋👋

[@atabac]

@@CookingwithanItalian great, thanks