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Made a batch of guanciale from six pig heads I had in the freezer, which are maturing nicely at the moment.

We rattle through guanciale at a fair old rate but having a dozen fair sized pieces to hand and another batch of pigs going for slaughter in a few weeks, we have as close to a surplus as is possible to have so I was wondering about experimenting with smoking a couple.

I know guanciale is traditionally unsmoked but I have seen references to smoked and seen it on sale a couple of places online. Can't see any reason why not.

Has anyone done this? Tips?

I can't see why not. It should be just like smoking bacon; dry it well for a couple of days, then cold smoke for as long as takes your fancy.

Phil

It's done in the American South, just call it jowl bacon so you don't have angry Italians after you.

There are several regions in Italy where guanciale is cold smoked......guanciale affumicato is what it would be called