Comments on: Guanciale – Final Product

By: Deb Krause

Deb Krause — Fri, 07 Oct 2011 21:10:23 +0000

*sigh* makes me wish i had thought ahead enough to ask that we get the jowls from our last pig order… there’s always next yr i guess… but i did have the fat saved and rendered lard for the first time!

By: Scott

Scott — Wed, 16 Feb 2011 04:57:50 +0000

Kevin, it looks great. Guanciale is not very often consumed without first being cooked. That being said, you will see it from time to time. If you want to try it like that, be sure to slice it very thinly.

By: Jen

Jen — Sun, 13 Feb 2011 19:16:54 +0000

Yummy, I just made guanicale, pancetta, peameal bacon and regular bacon from our pig.

By: A Canadian Foodie

A Canadian Foodie — Fri, 11 Feb 2011 18:19:39 +0000

I have read this and remained speechless for a few days. I cannot wait to try a tidbit of it. Can you freeze it? It is all gone? Just the experience of you making it is phenomenal. I would like to see a “tweet this post” button on each post so I could tweet your posts! No one would believe the kinds of things you do, and do so well. And the number crunching is my favourite. I do that all of the time, too – particularly with my students. Hands down, homemade is ALWAYS cheaper than processed purchased store bought food… and you are going way past that.
Brilliant, Kevin!
:)
Valerie

By: Throwback at Trapper Creek

Throwback at Trapper Creek — Wed, 09 Feb 2011 01:41:08 +0000

Beautiful!!

By: Karlynn

Karlynn — Wed, 09 Feb 2011 00:46:08 +0000

I loved the “spaghetti and bacon”, my own meat hating child would LOVE that concoction.Two of his favorite foods! Congrats on the best Seasonal/Local blogging award, I can’t think of anyone who deserves it in that category more than you, with all your hard work on those great videos this past fall!

By: Kevin Kossowan

Kevin Kossowan — Tue, 08 Feb 2011 17:38:31 +0000

Barry – one of the 4 variations was indeed smoked for a short time. I’m going to dry cure my next bacon batch – switch out instacure 1 for instacure 2, smoke as usual, and hang to store/dry age.

By: Barry

Barry — Tue, 08 Feb 2011 17:20:38 +0000

Is this smoked at all? Or is that not an option with this kind of preparation?

By: Kevin Kossowan

Kevin Kossowan — Tue, 08 Feb 2011 13:23:04 +0000

I’ll save you some – hope it lasts 2 months in the fridge!!

By: yyc

yyc — Tue, 08 Feb 2011 11:39:17 +0000

Don’t eat it all before i get home!! I need to try this :)