Tuesday, July 27, 2010

Guanciale (jowl bacon)

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9 comments:

Leah_the_Nosher said...

Wow. Did you cure this or buy this and where can I get some?!?

Bob del Grosso said...

Leah
Yes, I made this. If you want some and live near the farm you can just drive over and buy it. Otherwise, you can email me and I will try to help you. (I like the "Nosher" handle. It's not a word I see very often nowadays.)

Tags said...

I think I saw Mark Bittman make this once with some aluminum foil he folded into a little "pan" and poured vinegar. salt, and pepper into.

Yeah, I think it was on Oprah.

Tags said...

I believe he called it "Guanciale con Patina."

Bob del Grosso said...

Tags
Who is Oprah?

Tags said...

You might think that she was a character in a Kafka short story, but reality laid claim to surrealism long before Franz was a twinkle in his mother's eye.

Pete Henry said...

What timing! I was just wondering out loud what to do with 2 packs of jowls in the freezer...

cook eat FRET said...

i am a huge fan. it's just about my favorite pork product. michael boned a rabbit and rolled the saddles with the leftover bits of meat taken from the legs etc. stuffed inside, he then secured the saddles by wrapping them with thin sheets of guanciale cut from the top (to get big pieces). he pan fried them and then finished in the oven and it was amazingly good. i think there was thyme involved. anyway, i loved it.

cook eat FRET said...

barded. that's what the rabbit was. (i read down - and i learned something. thanks!)