Thursday, November 19, 2009

It's what's for dinner v.2: Mangalitsa Guanciale

Tonight I decided to take down the guanciale I made from the Mangalitsa hog jowl that I bought from the Mosefund Farm back in October. I'd already decided on making spaghetti with cauliflower, onions and lemon zest but was feeling ambivalent about what fat to use (Butter or olive oil?) when I remembered the cheesecloth wrapped jowl hanging from the pot rack above my stove.
After deciding that it was worth checking to see if the jowl was mature enough to consider using to add lubricity and savoriness to my intended Spaghetti con caviofiore, I took the sucker down and tasted it. It is marvelous. It is salty, cream, firm, not a hint of bitterness. Like the best butter you ever had, but it is not butter, it's pork. Nice job Michael Clampffer and friends at Mosefund! And a tip of the hat to the fellow who brought the Mangalitsa to North America Mr. Heath Putnam of Wooly Pigs; damned fine job!

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2 comments:

Heath said...

Bob,

I'm very happy you appreciate my work.

That looks like some mighty fine guanciale! I hope you share some with Michael Ruhlman, so he can enjoy your work.

I'm convinced that jowl bacon (or cured fatback) is better for the BLT challenge, because it doesn't have connective tissue. So your fancy BLT won't pull apart upon biting.

scott said...

That is one fat, juicy guanciale. I'd love to get my hands on that thing. Cauliflower= cavolfiore. ;)