Smoked Guanciale?

[Billy Rhomboid]

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?

[wheels]

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

[NCPaul]

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

[Scotty2]

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