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Homemade Guanciale

Authentic Italian cured pork jowl made at home with just 5 simple ingredients. This guanciale delivers unmatched richness to pasta carbonara, amatriciana, and countless other dishes with a perfect balance of savory pork, warm black pepper, and subtle aromatic spices.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 24 ounces
Course: Charcuterie, Ingredient
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds pork jowl skin on, trimmed of glands
  • 50 grams kosher salt about 2.5 percent of meat weight
  • 3 grams pink curing salt Instacure No. 1
  • 15 grams coarsely ground black pepper
  • 5 grams fresh thyme leaves roughly chopped
Optional
  • 2 cloves garlic minced
  • 2 grams red pepper flakes

Equipment

  • Sharp boning knife or chef knife
  • Kitchen scale with gram measurements
  • Large glass or plastic container with lid
  • Butcher twine
  • Meat hook or S hook
  • Cheesecloth
  • Spray bottle with white wine or distilled water

Method
 

  1. Inspect your pork jowl and trim away any glands, which appear as small, firm nodules usually near the thicker end. Rinse the jowl under cold water and pat it completely dry with paper towels.
  2. Combine the kosher salt, pink curing salt, black pepper, thyme, and any optional ingredients in a small bowl. Mix everything thoroughly so the curing salts distribute evenly throughout the spice blend.
  3. Place the jowl on a clean work surface and rub the cure mixture firmly into every surface. Work the cure into any crevices and folds, making sure the entire piece gets coated.
  4. Place the coated jowl in your container and cover it tightly. Refrigerate for 7 days, flipping the meat once daily and draining any liquid that accumulates.
  5. After 7 days, remove the jowl and rinse off all the cure under cold running water. Pat the meat completely dry, then let it sit uncovered in the refrigerator for 24 hours to form a tacky surface called the pellicle.
  6. Press additional coarsely ground black pepper onto all surfaces of the jowl. This outer coating adds flavor and creates the classic guanciale appearance.
  7. Pierce a hole through the thicker end of the jowl and thread butcher twine through it. Tie a secure loop for hanging, then wrap the entire piece loosely in cheesecloth.
  8. Hang the wrapped jowl in a cool space between 50 and 60 degrees Fahrenheit with 60 to 70 percent humidity. A basement, wine cellar, or dedicated curing chamber works well.
  9. Check your guanciale every few days during the drying phase. If the surface feels too dry or develops hard spots, mist it lightly with white wine or water. Allow 2 to 3 weeks for drying.
  10. Press the guanciale firmly with your fingers after two weeks. It should feel firm on the outside but still give slightly when pressed. Weigh the piece and compare it to the starting weight. When it has lost about 30 percent, your guanciale is ready to enjoy.

Notes

Cure time is 7 days and dry time is 2 to 3 weeks for a total process time of 3 to 4 weeks. White mold is normal and safe, but green or black mold indicates a problem. Store finished guanciale wrapped in parchment paper in the refrigerator for up to 2 months, or freeze for up to 6 months. Keep a curing log with the date, starting weight, and environmental conditions for each batch to help replicate successes.