Comments on: Guanciale Project: Day 1 http://www.kevinkossowan.com/guanciale-project-day-1/ From the cellar, wild, garden, local farm Mon, 29 Apr 2013 20:18:44 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Guanciale – Final Product « Kevin Kossowan http://www.kevinkossowan.com/guanciale-project-day-1/#comment-5438 Guanciale – Final Product « Kevin Kossowan Tue, 08 Feb 2011 00:28:32 +0000 http://www.kevinkossowan.com/?p=3151#comment-5438 [...] put up 20 pork jowls December 11, and it’s finally at a place I’d hope it would get – nearly 2 months [...]

]]> By: Guanciale Project: Day 8. Hang Day and Innovation « Kevin Kossowan http://www.kevinkossowan.com/guanciale-project-day-1/#comment-3785 Guanciale Project: Day 8. Hang Day and Innovation « Kevin Kossowan Sun, 19 Dec 2010 02:15:38 +0000 http://www.kevinkossowan.com/?p=3151#comment-3785 [...] 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 [...]

]]> By: A Canadian Foodie http://www.kevinkossowan.com/guanciale-project-day-1/#comment-3722 A Canadian Foodie Wed, 15 Dec 2010 22:38:49 +0000 http://www.kevinkossowan.com/?p=3151#comment-3722 Great information…. thank you!! I love this learning experience. Truly. There is something primordial about it and from the depths of my memories from “back and back”, I am compelled, and engaged and feel a standing ovation from those before me whenever I learn more.
:)

]]> By: Allan Suddaby http://www.kevinkossowan.com/guanciale-project-day-1/#comment-3679 Allan Suddaby Mon, 13 Dec 2010 19:44:02 +0000 http://www.kevinkossowan.com/?p=3151#comment-3679 “It looks like a green-brown shiny goober about the size of a marble or bigger.”

Best description of a gland ever.

Can’t wait to see the resutls.

]]> By: Kevin Kossowan http://www.kevinkossowan.com/guanciale-project-day-1/#comment-3676 Kevin Kossowan Mon, 13 Dec 2010 18:10:20 +0000 http://www.kevinkossowan.com/?p=3151#comment-3676 BC – paté makes sense. I’ve been giving some thought to alternatives to roasting them on butchering day, as when doing 2-3 pigs in a day, it’s a bit much to deal with at once.

Valerie – similar. Taste is similar. It’s the texture that’s different – more of a crunchy texture. Confit would be quite doable, but the amount of fat is about 70% normally on a jowl, so would be even fattier than belly, and may not become as supple in texture as the belly. You can quick cure and smoke like bacon, but I’m not a big fan due to all the fat. Dry cured, the fat’s tasty – for a point of reference, think of salt cured fat on prosciutto: pleasant. There’s lots of ways to skin this cat – just happens to be the first choice for us at this point.

Oh. Should have photo’d a gland. It looks like a green-brown shiny goober about the size of a marble or bigger. Not pleasant to look at.

]]> By: A Canadian Foodie http://www.kevinkossowan.com/guanciale-project-day-1/#comment-3675 A Canadian Foodie Mon, 13 Dec 2010 17:31:20 +0000 http://www.kevinkossowan.com/?p=3151#comment-3675 And…. what does a gland look like?

]]> By: A Canadian Foodie http://www.kevinkossowan.com/guanciale-project-day-1/#comment-3674 A Canadian Foodie Mon, 13 Dec 2010 17:30:26 +0000 http://www.kevinkossowan.com/?p=3151#comment-3674 It looks similar to the belly… how is the taste? Can you do a confit of it like the belly? And why the dry cure? Is that your favourite way of eating it, or the preferred way, or the only way?
Valerie

]]> By: bc @ wobbly http://www.kevinkossowan.com/guanciale-project-day-1/#comment-3642 bc @ wobbly Sun, 12 Dec 2010 16:56:33 +0000 http://www.kevinkossowan.com/?p=3151#comment-3642 Kevin, that’s some good looking pork jowl! Here we make a paté out of the head.

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