Guanciale

The organic farmer was delighted that I asked for the jowls of the last Berkshire pig he took to market. I am delighted to have the real deal about ready to cook with. I followed Batali's recipe and it has been drying in the fridge for the last 2 weeks. A real adventure and quite easy. All you need is the quality pork.

[Robin Garr]

The organic farmer was delighted that I asked for the jowls of the last Berkshire pig he took to market. I am delighted to have the real deal about ready to cook with. I followed Batali's recipe and it has been drying in the fridge for the last 2 weeks. A real adventure and quite easy. All you need is the quality pork.

Say! I think I know where I can get some pastured pork jowls, maybe in the fall if I ask now ... where's that recipe, again?

[Jenise]

Oh Christine, that is magnificent. What are you going to do with this precious commodity you've made?

Carbonara!!

[Robin Garr]

Spaghetti all'arrabiata Abruzzese style!

It's an embarrassment of riches... I actually have 4 jowls, each about 2 #. Mario's recipe calls for a 2# jowl so I am doing a test run with the first. As has been mentioned - Carbonara; Amatriciana; alla Gricia; with carmalized onions and sage in a sauce for ricotta gnocchi; in a sauce with onions, white wine and ricotta for polenta; rendered lardons over mushroom ravioli. I am staying awake nights thinking of ways to use the porky package. But first, will taste it by itself, warmed in a pan in its' own rendered fat to make sure it is OK and to savor the essence, getting an idea of how it might be used. If it is good then I'll do another, giving pieces to friends to make something with it and bring it to a group Guanciale Festa.

I love the idea of the Guanciale Festa! Even if you ended up with 6 different versions of the same dish, it would be worth doing.