Guanciale
Posted: Mon Apr 04, 2016 3:47 pm
I'm happy with the curing process I've followed for the guanciale, but am a bit disappointed with the lack of meat versus fat. I've bought locally reared, organic pork and the layer of fat on the shoulders I've bought in the past are similarly thick. Is this likely down to the particular breed (does anyone know a reliable UK supplier of jowl/cheek?) or should I just better manage my own expectations of the final outcome? I've seen photos online that range for nearly all fat to a good layer of both (like streaky bacon). I've got another one hanging at the moment (which is a week off) so perhaps that might be different. Thanks for your help.