Guanciale
Description
A colorful appetizer is sure to please everyone without exception. If you don't like spicy flavors, replace the hot red pepper with other seasonings or spices. It is advisable to dry the guanciale in a well-ventilated room for at least 2-3 weeks, and then store it in the refrigerator. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use fresh garlic; if you like, add other herbs and spices as well.
- 2
Step 2
Salt, sugar, and ground black pepper — pour into a deep container and mix together.
- 3
Step 3
Rinse the jowl and pat dry with paper towels. Place in a container and rub with the prepared spice mixture. Put the container in the refrigerator for 3–5 days.
- 4
Step 4
Every day, the meat will release liquid. Turn it over once a day to the other side for even salting.
- 5
Step 5
After 3–5 days, the cheeks will be perfectly salted — drain the liquid and rinse the meat in cold water. Pat dry with paper towels. It will have already absorbed the necessary amount of spices!
- 6
Step 6
Combine the paprika, hot pepper, and dried ground garlic. Rub the cheek with this mixture and hang it in a cool, well-ventilated place for at least 2–3 weeks. The longer the meat dries, the more aromatic and flavorful the guanciale will be.
- 7
Step 7
Over 2 weeks, the volume of the cheek meat will decrease by one-third during the drying process. If desired, you can slice the appetizer or wait another 1–2 weeks.
- 8
Step 8
Slice the guanciale thinly and arrange it on a plate. Serve with chilled beer, white wine, and other drinks. Enjoy your meal!