Exceptional Bacon Experience: Cured Pork Jowl from Italy
Title: Savoring the Best Bacon Ever: Guanciale di Maiale with a Sagey Kick
Categories: Food, Italian Cuisine, Recipes
Prep Time: 5 minutesTotal Time: 10 minutesDifficulty: Easy
Break away from ordinary bacon with our delectable twist on the traditional Italian dish, Guanciale di Maiale. This cured pig's cheek bacon, often found in Le Marche's rustic osterias, offers a heavenly porky flavor that's sure to make your taste buds dance. Here's our easy-peasy recipe for a mouthwatering Guanciale di Maiale infused with sage and a zesty kick of red wine vinegar.
Ingredients:
- Thinly sliced cured pig's cheek (ask your butcher)
- A handful of fresh sage leaves
- Olive oil
- Garlic cloves (optional)
- Red wine vinegar
Instructions:
- Heat a skillet on medium heat with glugs of olive oil and garlic cloves (optional). Add the sliced cured pig's cheek and fry until golden brown, about 30 seconds to 1 minute per side.
- Blot the crispy Guanciale with paper towels and set aside.
- In the same skillet, add a handful of fresh sage leaves and a splash of red wine vinegar.
- Toss your crunchy Guanciale in the flavor-infused vinegar and sage mixture.
- Season to taste with salt (if needed).
- Serve immediately as a standalone antipasto or atop your favorite bread to soak up the luscious juices, or blow your diet by adding it to a sumptuous breakfast of eggs and toast!
Trivia:
Traditional Guanciale preparation typically includes curing the meat with salt, black pepper, and other spices, followed by thin slicing. If you'd like to deepen your Guanciale experience, consider the intriguing history of this versatile ingredient:
- Curing: The curing process for Guanciale is vital for developing its distinctive texture and flavor, traditionally taking several weeks.
In modern times, you can add a contemporary twist to your Guanciale di Maiale by infusing it with fragrant sage leaves and zesty red wine vinegar. Enjoy this delightful experiment in flavor!
Twist:
When it comes to reimagining the art of Guanciale, our recommended modern take involves:
- Marinating: After slicing the Guanciale, you could marinate it briefly in a mixture that includes red wine vinegar, fresh sage leaves, and olive oil to enhance its flavor.
- Searing: Sear the Guanciale in a pan until it becomes crispy. Once crispy, add the sage leaves and finish it with a splash of red wine vinegar. This method provides a burst of fresh flavors, making each bite a delightful surprise.
- Incorporating sage and red wine vinegar into the traditional Italian dish, Guanciale di Maiale, adds a modern twist, transforming the ordinary bacon into a culinary delicacy found in contemporary osterias.
- If you're eager to explore unconventional Guanciale preparation methods, consider marinating the cured pig's cheek in a mixture of red wine vinegar, olive oil, and fresh sage leaves before searing it for a burst of fresh flavors.
- While some may disagree with the addition of fresh sage leaves and red wine vinegar to the traditional Guanciale di Maiale recipe, this creative fusion of flavors makes for an exciting cultural exploration of Italian cuisine.
