Homemade Guanciale (Cured Pork Jowl)

What Ingredients Do You Need?

• 2.5-3 lbs Pork jowl, skin removed
• 3 tbsp Kosher salt
• 1 tsp Curing salt #2 (Prague powder #2)
• 3 tbsp Black pepper, coarsely ground
• 2 tbsp Brown sugar
• 1 tbsp Fresh rosemary, chopped
• 1 tbsp Fresh thyme, chopped
• 1 tsp Garlic powder
• 1 tsp Juniper berries, crushed

How Do You Make Homemade Guanciale (Cured Pork Jowl)?

1. 1

   Trim the jowl

   Trim the pork jowl into an even, rectangular shape and pat it completely dry with paper towels.

2. 2

   Mix the cure

   Combine kosher salt, curing salt, black pepper, brown sugar, rosemary, thyme, garlic powder, and juniper berries in a bowl.

3. 3

   Apply the cure

   Rub the cure mixture evenly over every surface of the jowl, pressing it in firmly and thoroughly.

4. 4

   Cure in the fridge

   Place the jowl in a sealable bag or on a rack over a tray, and refrigerate for 7-10 days, flipping daily, until firm to the touch.

5. 5

   Rinse and re-season

   Rinse off the cure under cold water, pat dry, and coat lightly with fresh cracked black pepper and any remaining herbs.

6. 6

   Hang to dry

   Tie the jowl with butcher's twine and hang it in a cool space (50-60°F, 60-70% humidity) for 3 weeks, such as a wine fridge or root cellar.

7. 7

   Check readiness

   The guanciale is ready when it has lost about 30% of its original weight and feels firm and dense rather than soft.

8. 8

   Slice and store

   Slice thinly as needed for cooking, and store the remainder wrapped in the refrigerator for up to 2 months, or freeze for longer storage.