Homemade Guanciale Recipe - Curing Pork Jowl at Home
Step-by-step recipe for homemade guanciale - Italian dry-cured pork jowl. Two weeks to cure, no specialist equipment needed. The real ingredient for authentic carbonara and amatriciana.
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Ingredients
- 530 g pork cheek, skin on
- 1.3 Cure No 2
- 13 g Salt
- 5 g Black pepper
- 5 bay leaves, ground
- 1/4 teaspoon allspice
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