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Archive for the ‘Guanciale’ Category

Why I Need an Annual ‘Charcuterie Day’

11.25.13

Charcuterie Day - Sausage and Bacon It’s becoming increasingly clear to me that an annual ‘Charcuterie Day‘ marathon immediately following the annual ‘Pig Day‘ is in my future for a long, long time. Here’s why.

Bacon.

Beyond bacon [reason alone], I’m not concerned with the possibility of trichinosis in my extremely high quality bush-raised-and-handled-by-me pork and skipping right past freezing and into to curing and dry curing. Purists prefer this approach to frozen meats. I’m happy to have it an outcome of pragmatism. Having spent

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Dry Cured Pig Face, Complete.

12.27.11

When we butchered pigs back in mid-October, one pig face was allocated to dry curing [details here], and today it came down from its hook in the cellar – 2 months later. I’ve successfully cured a number of jowls, and was keen to see how this one turned out as it lacked the slashes we’ve had from processor-butchered jowls, and I had also left cheek muscle, and other muscles in the preparation – you can see the dark cheek meat

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‘Charcuterie Day’ 2011

10.23.11

I’m used to butchering pigs on ‘Pig Day‘, and largely leaving charcuterie fun for some point in the winter when I feel like it. Not this year. My cellar’s empty. I feel like it now. I wanted to get started as soon as possible on a few different preparations. I also had to resist going too crazy today. For example, I had a nice slab of back fat [second photo] that I almost cured whole. Unwise. I don’t need 4 lbs of cured back fat

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Guanciale – Final Product

02.07.11

We put up 20 Irvings Farm Fresh pork jowls December 11, and it’s finally at a place I’d hope it would get – nearly 2 months later. Dense, with a light high-toned loveliness imparted by dry curing pork.

The verdict? Sliced thinly and fried is a bacon-like experience that is lovely indeed.  It fried up extremely fast [low moisture?], and my meat-hating-toddlers happily devoured their ‘spaghetti-and-bacon’. This particular variation [we did 4] was herbed [from my garden], and I think the herbs are

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Guanciale Project: Day 8. Hang Day and Innovation

12.18.10

Today was the day the plethora of guanciale was due to hang. They’d cured for a week, had released a couple tbsp maybe of fluid per, and a fry-up proved salty enough to proceed – not wanting to risk oversalting if we left them longer. So into a big clean sink of water they went, got a solid rub-down-rinse, then dripped dry. We then did up 5 versions: sage & thyme, bay & thyme, black pepper only,  applewood smoke only, and plain. Poked a hole

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Guanciale Project: Day 1

12.11.10

Today was day 1 of a pretty major charcuterie project – the dry curing of pork jowl. Not that jowl is tricky to cure, what makes this a big project is that we did not one jowl, not a pair of jowls, but 20. Yep. 20 pig jowls. Why? A friend wanted to do some R&D on having the cured product available for commercial use. Plus, it was essentially a waste product as sadly, most of the pig heads around here go in the bin at

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