PrintMaking Guanciale at Home
Nick and Blake, the guys behind The Paupered Chef (also contributors to Serious Eats), retooled their site and headed in a new direction a couple months ago. Toward more involved, long-process, obsessive at-home food adventures. I love reading what they set about doing. Today, Blake posts about making guanciale at home, a process that had him sourcing pig jowls (more difficult than you'd imagine), scavenging an extra fridge, and then going about turning it into the bacon that's preferred by Italians and only now just catching on in the U.S.
0 Comments - Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
