How To Make Italian Guanciale | Jowl Bacon | Gourmet Woodsman

Cured and aged rather than smoked, guanciale has a depth of flavor like nothing else. It is a staple in most of the classic roman pasta dishes. Pork jowl and pork belly have a similar fat content which is why guanciale is sometimes called jowl bacon. Pancetta (cured pork belly) is easier to find and is commonly used as a substitute but it does not have as complex a flavor as guanciale.

Hot Fennel Guanciale:
pork jowl
2.5% kosher salt
0.25% cure #2
0.25% black pepper
0.25% juniper berries
0.75% fennel seed
0.75% hot calabrian pepper
1.75% brown sugar
1 or 2 bay leaves per jowl

Pepper Forward Guanciale:
pork jowl
2.5% kosher salt
0.25% cure #2
1% coarse ground black pepper
0.5% hot calabrian pepper
1% crushed fresh garlic
0.5% ground coriander
0.1% juniper berries

Sweet Fennel & Anise Guanciale:
pork jowl
2.5% kosher salt
0.25% cure #2
1.75% brown sugar
0.5% crushed black pepper
0.5% crushed fennel seed
0.4% crushed anise seed
0.1% red pepper flakes
0.15% rosemary
0.1% thyme
0.1% juniper berries