Browsing Category

Curing and smoking

Curing and smoking

Guanciale

December 23, 2016

Guanciale (pronounced gwan-chah-leh) means pillow in Italian. It also means cured pork cheek or jowl.

It has a texture and consistency much like bacon but the depth of flavour is much greater. It compares well to pancetta. It can be eaten raw if sliced thinly or it can be cut thick and pan fried to add depth and flavour to many dishes. Continue Reading…

Curing and smoking

Cider cured ham

July 2, 2016

This is a recipe to take a leg of pork and turn it into ham. The pork is taken from the back leg of the pig. There are three stages to producing ham: brining, boiling and baking. It is based on a recipe given to me by the gentleman who breeds pigs and sells half pigs to me. Continue Reading…