Cured

A Piece of Guanciale

Guanciale – An Introduction

Most people have had, or even cooked, some sort of ‘Carbonara’ style pasta dish at one time or another (Spaghetti alla Carbonara, being especially favored), and generally, this will be made with the unsmoked Italian style bacon known as ‘Pancetta’, or, sometimes even, the regular, everyday smoked bacon commonly served with breakfast. The favoured traditional pork product, however… the ne plus ultra one might say, is the cut you see pictured above known as ‘Guanciale’…

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Homemade Preserved Pork Belly - 五花臘肉
Homemade Preserved Pork Belly – 五花臘肉

Homemade Preserved Pork Belly – 五花臘肉

When pork is cured by drying, it takes on a lovely sweet-taste reminiscent of golden apples. This quality is capitalized upon in the traditions of Italian Prosciutto, Spanish Jamón Serrano, and a host of other culinary specialties, including Chinese-Style Preserved Pork Belly (五花臘肉). All of these products, as with pickles, or other dried foodstuffs, were developed before the advent of refrigeration in order to preserve harvested food for later use. Nowadays, we continue the traditions because the results are so tasty and satisfying. Making Homemade Preserved Pork Belly takes a little time, but the process isn’t especially difficult, and the results are terrific.


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