Come Fare in casa Pancetta Tesa e Guanciale Calabrese Originale

Select high-quality pork cheek.

Trim excess fat from the pork cheek if necessary.

Mix salt with black pepper, thyme, bay leaves, nutmeg, and garlic to create the curing mixture.

Rub the curing mixture evenly over the pork cheek.

Place the pork cheek in a container, ensuring it is well coated with the cure.

Refrigerate the pork cheek for 3-4 weeks, turning it occasionally.

After curing, rinse off excess salt and spices under cold water.

Pat the pork cheek dry with paper towels.

Hang the pork cheek in a cool, dry place to air-dry for 3-4 weeks until firm.

Once dried, slice thinly and use in dishes like pasta or as a charcuterie item.

Cooking Techniques

Spice Level: