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.
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.
Mostarda di Cremona isn't actually a mustard, rather it's summer fruits preserved in mustard-infused syrup. Use a mix of peaches, pears, plums, apricots, nectarines, quince, cherries, citrus rind. Makes for a beautiful holiday gift.
LA chef Evan Funke's unique take on battuto, a hybrid condiment that brings together the chile-infused olio santo("holy oil") of southern Italy with the warm garlic and anchovy bagna cauda dip of the north.
Strong, full of flavor and sweet, this home made drink is based on the classic Italian Arancello. Ready to in 2 weeks, it is amazing served chilled, with ice and used in desserts. It is also great to give someone as a gift.
It is counter-intuitive, but water is your biggest friend in the sausage stuffing process. Keeping your hands clean, and keeping the casings and newly prepared sausage wet are extremely helpful. The moisture makes clean up a bit easier as well.