"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-06-2017, 12:23 PM   #1
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,443
Finally Found It!

After looking in every Italian market close to us, we finally found it in a little place called The Italian Depot. We were at a Farmers Market and the place was next door. It had a small refrigerated section and maybe 5 shelves of dry goods.

Guanciale





Its domestic from a company in Iowa. It is also the best price we have found, even on the net. I paid $70.00 for 5-1/4 pounds.

__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 08-06-2017, 01:34 PM   #2
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
Glad you found it, but clue the rest of us in, why is it so special?
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 08-06-2017, 01:45 PM   #3
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,443
Quote:
Originally Posted by Kayelle View Post
Glad you found it, but clue the rest of us in, why is it so special?
It is similar to pancetta, but made from the hog jowl and seasoned slightly different. Like pancetta it is cured, but not smoked like bacon. Mario Batali swears by it and it is what Carbonara should be made with. Also the texture is different due to the fat being from the jowl and not the belly.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 08-06-2017, 01:47 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,716
Expensive stuff! Fortunately, you don't need a lot for carbonara.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-06-2017, 02:14 PM   #5
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
Glad I like mine with bacon.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 08-06-2017, 03:38 PM   #6
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,711
That looks great...I wonder how far I would have to travel to find some.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 08-06-2017, 03:40 PM   #7
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,672
We just got finished vacu sealing the guanciale in more or less 8 oz portions. Can't wait to make carbonara with it. It has a higher fat to meat ratio than pancetta, and is much more dense. It will be interesting to make the comparison. Personally, I like to try new things, even if I later decide that I like the cheaper and/or more available products better or the same afterward.

Penn Dutch had 80/20 ground chuck on sale for $1.99, so Craig bought a bunch of that, and we just got done portioning that and vacu sealing too.
medtran49 is offline   Reply With Quote
Old 08-06-2017, 05:15 PM   #8
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
I saw the title and thought for sure that it was Princess saying she had found her camera.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 08-06-2017, 11:50 PM   #9
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,711
Quote:
Originally Posted by Addie View Post
I saw the title and thought for sure that it was Princess saying she had found her camera.
Nope, but I have the next 7 days off and will make a concerted effort to dig it up.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 08-07-2017, 05:24 AM   #10
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
Ooh, guanciale. Good score. That stuff is even hard to find here in the big city. Same goes with bresaola.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 08-07-2017, 06:10 AM   #11
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,443
Quote:
Originally Posted by buckytom View Post
Ooh, guanciale. Good score. That stuff is even hard to find here in the big city. Same goes with bresaola.
Make some yourself!
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 08-07-2017, 08:03 AM   #12
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
I've made gravlax before, and have smoked or cured fish and fowl, even made pemmican, but I've never tried to cure beef. Now you have me thinking...

What besides carbonara are you goung to do with the guanciale?
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 08-07-2017, 08:42 AM   #13
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,443
Quote:
Originally Posted by buckytom View Post
I've made gravlax before, and have smoked or cured fish and fowl, even made pemmican, but I've never tried to cure beef. Now you have me thinking...

What besides carbonara are you goung to do with the guanciale?
Mario's "Bucatini all Amatriciana" for one and other recipes yet to be explored.

Bucatini all’Amatriciana | Mario Batali

Karen made one in 2014.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 08-07-2017, 09:24 AM   #14
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,672
Bresola thread http://www.discusscooking.com/forums...ola-91120.html

I'm kind of considering curing some lardo with at least some of the jowl even though it's traditionally made with back fat. Have to do some research though since there's the denseness difference issue to consider.
medtran49 is offline   Reply With Quote
Old 08-07-2017, 10:05 AM   #15
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by PrincessFiona60 View Post
Nope, but I have the next 7 days off and will make a concerted effort to dig it up.
Just done forget to make one of those days for rest or fun for just you and Shrek.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 08-18-2017, 05:27 PM   #16
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,672
Just used the guanciale for the first time. Pretty cool the way it rendered. The fatty part was already trying to melt at 80 degrees. When the pan started to heat up to medium, the fat turned translucent. It looked like the pork soup jelly cubes I made for Chinese soup dumplings, but then eventually turned into cracklings. The price for the guanciale was definitely worth it for something you only make once in a while like carbonara.
Attached Thumbnails
Click image for larger version

Name:	2017-08-18 18.03.41.jpg
Views:	112
Size:	28.5 KB
ID:	27611  
medtran49 is offline   Reply With Quote
Old 08-18-2017, 10:40 PM   #17
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
You and Craigsy need to adopt me.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 08-19-2017, 11:14 AM   #18
Assistant Cook
 
Join Date: Jun 2017
Location: Coventry
Posts: 43
Wow! That sounds awesome. Looks like a trip into the city is in the near future. We have a large Italian population in RI, much of it on Federal Hill in Providence. Took a walking tour through that neighborhood once, and I'm sure I can find guanciale there if it is available in our little state. Looking forward to trying it out.
Margot Howe is offline   Reply With Quote
Old 08-19-2017, 03:25 PM   #19
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 6,150
Quote:
Originally Posted by CraigC View Post
After looking in every Italian market close to us, we finally found it in a little place called The Italian Depot. We were at a Farmers Market and the place was next door. It had a small refrigerated section and maybe 5 shelves of dry goods.

Guanciale





Its domestic from a company in Iowa. It is also the best price we have found, even on the net. I paid $70.00 for 5-1/4 pounds.
I've always wanted to try that.
Craig, med, what does it taste like?
Kaneohegirlinaz is offline   Reply With Quote
Old 08-19-2017, 07:44 PM   #20
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,672
It had more pepper than pancetta. I just had a couple of tiny cubes of the guanciale after it rendered and it was peppery pork cracklings. Only thing I can really say is the carbonara was the best I've ever had.

Since there was more than we needed weight wise, I sliced several pieces paper thin for a flat bread pizza tomorrow. Hopefully, that will give a stronger taste.
medtran49 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 03:18 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.