Guanciale means pillow in Italian. It also means wicked badass cured pork cheek or jowl. It's an amazing concoction of fatty, porky sweet and salty goodness that will change your world and give you a new appreciation for pigs face.
Salumi lovers unite! Prosciutto is a favorite of many with the best coming from Italy. But did you know that prosciutto can be made with lamb as well? Follow along with this step-by-step guide to making this delicious cured meat in your own home.
Recently there has been a resurgence in pickling, canning and curing at home. The art of charcuterie and salumi is no exception and more people are beginning to try their hand at making their own cured meats and sausage at home.
Curing salmon couldn't be easier! I used wild sockeye salmon, salt, sugar, dill, black pepper and grapefruit infused gin. The gin can be replace with vodka or aquavit, or omitted, but it does add a citrusy, piney depth to the fish flavor.
Ben Meyer, of Grain & Gristle, makes his own (outstanding!) cured and smoked bacon on a weekly basis for his restaurant. He clearly demonstrates the steps in this video so you can too. So much better than store bought!