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Old 09-09-2021, 11:35 PM   #21
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I've tried to get guanciale, but not even the specialty butcher has it. The pancetta I make is cured in the fridge for a few days, then rolled up tight with minced garlic, pepper, and herbs. It spends about ten days in the air-curing chamber, losing about 1/3 of it's moist weight.



Then it gets sliced and vacuum packed for the freezer.

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Old 09-10-2021, 05:44 AM   #22
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cookwewell - that looks rather yummy!

so does yours Bitsir - craving some fried cured pork about now
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Old 09-11-2021, 02:53 PM   #23
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Hello everyone, I too use "guanciale" that is "pork jowl" for people who don't know (I wouldn't know it if it weren't for my italian mother tongue, the word "guancia" means "jowl".
Anyway, this tipe of pasta makes great if you use guanciale.
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