Can You Eat Cured Pork Raw?
Cured pork is a delicacy in many parts of the world, with varieties like guanciale, pancetta, and prosciutto being popular in Italian cuisine.
However, the question remains: can you eat cured pork raw?
Types of Cured Pork
Not all types of cured pork are created equal.
Some are safe to eat raw, while others are not.
Guanciale, for instance, is a type of cured pork made from pig’s jowl or cheek.
It is typically seasoned with black pepper and sometimes chili pepper.
Pancetta is another type of Italian cured pork made from belly meat that has been salt-cured and seasoned with spices like nutmeg and fennel.
Prosciutto is a salt-cured ham that can be sliced thinly and enjoyed as is.
The Risks of Eating Raw Pork
While some types of cured pork can be eaten raw without adverse effects, it’s generally not recommended to eat any type of raw or undercooked pork due to the risk of bacterial infection.
Pork may contain bacteria like Salmonella, E.coli, or Listeria that can cause food poisoning if it isn’t cooked properly.
Cooking Cured Pork
If you want to eat cured pork safely, it’s best to cook it first.
Pan-frying or grilling guanciale or pancetta until crispy brings out its delicious flavor without sacrificing safety.
If you accidentally consume raw cured pork, monitor your health closely for symptoms such as nausea, vomiting, diarrhea, fever or stomach cramps.
If symptoms persist for more than a few days or become severe seek medical attention immediately.
The Bottom Line
While some types of cured pork such as prosciutto can be eaten raw safely without harm most types should be cooked to prevent foodborne illness.
Always make sure to follow proper cooking techniques when preparing any type of meat.
Is all guanciale cured?
Guanciale is a type of Italian cured meat that comes from the pig’s jowl or cheek.
It is often used in pasta dishes, such as spaghetti alla carbonara, to add a rich flavor to the dish.
What is curing?
Curing is the process of preserving meat by removing moisture to prevent bacteria growth.
This can be done through salting, smoking, or drying.
Is guanciale always cured?
Yes, guanciale is always cured before consumption.
It’s typically hung up and air-dried for a few weeks with a mixture of salt and spices.
What are the benefits of curing meat?
Curing not only preserves the meat, but it also adds complex flavors to it.
Cured meats like guanciale often have a deep savory taste that can’t be replicated with other ingredients.
In addition to its unique taste profile, curing also allows for longer shelf life and easier storage.
Can you eat uncured guanciale?
No, uncured guanciale should not be consumed raw.
Raw pork can contain harmful bacteria like Salmonella and E.coli that can cause foodborne illnesses.
If you do come across uncured guanciale in your local market or butcher shop, make sure to cook it thoroughly before consuming it.
All types of guanciale are cured before eating.
The process of curing not only preserves the meat but also adds depth and complexity to its taste profile.
It’s essential to note that raw pork should never be consumed due to potential health risks; thus, always make sure your guanciale is fully cooked before consumption.
Can you eat pancetta by itself?
Pancetta is a type of cured pork that comes from the belly of the pig.
It is similar to bacon but has a different texture and flavor.
While it is safe to eat pancetta, it is not recommended to eat it raw or by itself.
Is all pancetta cured?
Yes, all types of pancetta are cured.
They are typically salted, seasoned with spices such as black pepper and garlic, and then left to air-dry for several weeks.
This process not only preserves the meat but also enhances its flavor.
What is the best way to use pancetta?
Pancetta is a versatile ingredient that can be used in a variety of dishes.
It can be diced and sautéed with vegetables or added to soups and stews for an extra burst of flavor.
It can also be sliced thin and used as a topping for pizzas or salads.
Additionally, it is commonly used in carbonara pasta sauce.
Is pancetta bad for you?
As with any cured meat, consuming large amounts of pancetta on a regular basis can increase your risk of certain health conditions such as heart disease and cancer.
However, eating small amounts occasionally as part of a balanced diet should not be harmful.
What do I do if I accidentally ate raw pork?
If you have consumed raw pork or suspect that you have, it is important to monitor your symptoms closely.
Symptoms of food poisoning from raw meat typically appear within 24 hours and may include nausea, vomiting, diarrhea, abdominal pain, and fever.
If your symptoms are severe or persist for more than a day or two, seek medical attention.
Is pancetta just pork belly?
Yes, pancetta comes from the same part of the pig as bacon – the belly.
The main difference between bacon and pancetta lies in their preparation methods – while bacon is typically smoked after curing, pancetta is left unsmoked.
Overall, while pancetta should not be eaten by itself raw due to potential health risks,it can add great depth of flavor when cooked properly as part of various dishes such as carbonara pasta sauce or toppings on pizza/salads etc.
What is the best way to use guanciale?
Guanciale is a popular Italian cured meat that is made from pork jowl or cheek.
This delicious and flavorful meat has a unique taste and texture that can be used in many different ways in cooking.
Here are some of the best ways to use guanciale:
Guanciale is an essential ingredient in traditional Italian carbonara sauce.
Thinly sliced guanciale is sautéed until crispy, and then added to a mixture of egg yolks, grated cheese, black pepper, and pasta water to make a rich and creamy sauce that coats the pasta perfectly.
In Pasta Dishes
Apart from Carbonara, you can use guanciale as an alternative to pancetta or bacon in many other pasta dishes like spaghetti alla gricia (guanciale, pecorino cheese, and black pepper), amatriciana (guanciale, tomato sauce and pecorino cheese), or cacio e pepe (guanciale, pecorino cheese and black pepper).
In Soups and Stews
You can also add guanciale to soups (like minestrone) or stews for a richer flavor.
The fatty texture of guanciale will give your soup more depth of flavor and complexity.
As A Pizza Topping
Thinly sliced guanciale makes for a tasty pizza topping.
The fat will render out in the oven creating crispy bits while adding savory depth to your pizza.
On A Charcuterie Board
You can also serve guanciale on a charcuterie board with other cured meats like prosciutto di Parma or Soppressata due to its great taste.When using guanciale, it’s important to cook it properly before consuming.
Though there are claims by some food bloggers that one could eat it raw before embarking on this path please do consult your doctor!
Is guanciale bad for you?
Guanciale is a cured meat that’s made from pork jowl or cheek.
It’s the main ingredient in many traditional Italian dishes like pasta carbonara, amatriciana, and gricia.
Guanciale has a unique flavor that’s different from other cured meats like pancetta and bacon.
The nutritional value of guanciale
Guanciale is high in fat and calories, which can be concerning for some people.
100g of guanciale contains about 500 calories, 20g of protein, 0g of carbohydrates, and 40g of fat.
The fat in guanciale is predominantly monounsaturated and saturated fat, which can contribute to an increased risk of heart disease if eaten in excess.
Is there a risk of foodborne illness?
Cured meats like guanciale are preserved through curing and drying methods, but they’re not cooked.
This means that there’s always a risk of foodborne illness associated with eating raw guanciale or any other raw pork product.
If you eat undercooked or raw pork, you may be at risk of trichinellosis or other foodborne illnesses.
Should you avoid guanciale altogether?
As with any food, moderation is key.
If you enjoy the flavor of guanciale and want to use it in your cooking, it’s okay to do so in moderation as long as it’s cooked properly.
Fully cooked guanciale is safe to eat and can be enjoyed without worry about foodborne illness.
If you’re concerned about the nutritional content of guanciale, it’s best to eat it sparingly as part of a balanced diet.
You can also try substituting with leaner meats like turkey bacon or chicken sausage if you’re looking for a healthier alternative.
In conclusion, while there are concerns over the high calorie content and potential risks associated with eating raw pork products like guanciale, it can be enjoyed safely when cooked properly and eaten in moderation.
What do I do if I accidentally ate raw pork?
If you’ve accidentally eaten raw pork, you may be at risk of developing a foodborne illness.
Raw pork can contain harmful bacteria such as Salmonella, E.
coli, and Listeria.
1. Pay attention to your symptoms
If you start experiencing symptoms such as nausea, vomiting, stomach cramps, and diarrhea within hours or days after consuming raw pork or any other undercooked meat product, seek medical attention right away.
These symptoms may indicate the presence of a foodborne illness.
2. Properly cook your meats
The best way to avoid getting sick from eating undercooked meat is to make sure that all meats are cooked to their proper temperature before consuming them.
Pork should be cooked to an internal temperature of 145°F (63°C).
3. Practice good hygiene
Wash your hands thoroughly with soap and water before and after handling meat products to prevent cross-contamination of bacteria from your hands to the meat.
4. Visit a doctor
If the symptoms persist or become more severe, it’s important that you see a doctor immediately.
They will be able to diagnose the underlying cause and provide treatment accordingly.
In summary, it’s crucial that you always cook pork thoroughly to prevent the spread of harmful bacteria and avoid the risks associated with consuming raw pork in particular.
Can you get trichinosis from fully cooked pork?
Trichinosis is a parasitic disease that can be caused by ingesting raw or undercooked pork that contains the larvae of the Trichinella worm.
Symptoms can include diarrhea, abdominal pain, fever, and muscle pain.
But can you still get Trichinosis from fully cooked pork?
The answer is no.
How to ensure pork is fully cooked
The USDA recommends cooking all pork products to an internal temperature of 145°F (63°C) with a 3-minute rest time before carving or consuming.
You can use a meat thermometer to check if your pork has reached this temperature.
Why trichinosis is rare in modern times
In modern times, trichinosis is rare because commercial pig farms are required to follow strict guidelines for sanitation and feeding practices.
Meat processing facilities also have rigorous inspection procedures in place to ensure that the meat sold to consumers is safe and properly cooked.
Additionally, freezing pork at sub-zero temperatures for several weeks kills any Trichinella larvae that may be present.
If you follow recommended cooking procedures and purchase your pork from reputable sources, you can safely enjoy guanciale and other cured meats without worrying about getting Trichinosis.
Can you cook trichinosis out of pork?
What is Trichinosis?
Trichinosis, also known as trichinellosis, is a disease caused by eating raw or undercooked meat, particularly pork that is infected with the larvae of the Trichinella parasite.
This parasite lives in the muscle tissue of the animal and can be transmitted to humans if they consume infected meat.
Can Cooking Kill Trichinosis?
Yes, cooking pork to an internal temperature of 145°F (63°C) for at least three minutes or 160°F (71°C) for less than a minute can kill Trichinella parasites.
It’s important to note that simply seeing pink in the center of a piece of pork does not mean it’s undercooked.
The best way to ensure that the meat is fully cooked and safe to eat is to use a food thermometer.
What If I Accidentally Ate Raw Pork?
If you accidentally ate raw or undercooked pork, it’s important to monitor yourself for symptoms such as abdominal pain, diarrhea, vomiting, and fever.
These symptoms usually occur within a few days to two weeks after consuming contaminated meat.
If you experience any of these symptoms, seek medical attention immediately.
While it’s possible to cook trichinosis out of pork by properly cooking it at high temperatures for sufficient time periods, prevention is always better than cure.
Always cook your pork thoroughly before consuming it and avoid eating raw or undercooked meat altogether if possible.
Why is Guanciale Banned in the US?
Guanciale is a type of cured pork that is used extensively in Italian cuisine.
It is similar to bacon or pancetta but comes from the jowl or cheek of the pig instead of the belly.
However, guanciale is banned in the United States and cannot be imported from Italy.
The reasons for this ban are as follows:
Concerns about Trichinosis
The primary concern with guanciale is that it can carry the trichinella parasite, which causes trichinosis.
This parasite can cause serious health problems and even death, and it can be present in raw or undercooked pork products.
While guanciale is typically cured, there may still be a risk of contamination if the meat is not properly prepared.
Differences in Food Safety Standards
Another reason why guanciale is banned in the US is due to differences in food safety standards between Italy and America.
While guanciale may be considered safe for consumption in Italy, it may not meet the stricter standards set by US regulators.
As such, importing guanciale from Italy presents a risk to public health.
Lack of FDA Approval
In order to import food products into the United States, they must be approved by the Food and Drug Administration (FDA).
However, guanciale has not been approved for importation into the US because it has not been adequately tested for safety and quality according to FDA standards.
In conclusion, while guanciale may be a beloved ingredient in Italian cuisine, its importation into the United States remains banned due to concerns about food safety and lack of regulatory approval.
Why is guanciale so good?
Guanciale, a cured meat made from pork jowls, is famous for its unique flavor profile.
Here are some reasons why it’s such a beloved ingredient:
Guanciale has an intense, almost bacon-like flavor that can add a depth of complexity to any dish.
It provides a distinctive savory taste that complements other ingredients in a recipe.
Perfectly balanced fat and meat
Unlike some cured meats, guanciale features an optimal balance of fat and meat.
This creates a luscious texture that melts away in your mouth.
Guanciale isn’t just for carbonara pasta dishes! It can add depth to any recipe where bacon or pancetta would be used.
Try adding small diced cubes of guanciale to soups, stews, or even salads.
Made with natural ingredients
Guanciale is typically made with high-quality pork jowls that are seasoned with salt, pepper and other spices like garlic or chili flakes.
There are no artificial preservatives or nitrates present.
In Italy, guanciale is deeply tied to tradition and generations-old recipes.
Its rich history adds to the allure and mystique surrounding this delicious cured meat.
Overall, guanciale is highly prized by chefs and home cooks alike for its unique flavor profile, perfect balance of fat and meat, versatility in recipes and cultural significance as an Italian delicacy.
Do You Eat the Skin on Guanciale?
Guanciale is a traditional Italian cured meat that is made from pork jowl or cheek.
It has become increasingly popular in recent years, particularly in dishes such as carbonara and amatriciana.
However, many people are unsure whether they should eat the skin on guanciale when cooking with it.
What is Guanciale?
As mentioned above, guanciale is made from pork jowl or cheek.
The meat is salted and seasoned with black pepper and other spices, and then left to hang for several weeks to dry out.
The result is a deliciously rich and flavorful meat that adds depth to any dish.
The Skin on Guanciale
The skin on guanciale can be quite tough and chewy, which some people find unappetizing.
However, it can also add an interesting texture to a dish, particularly when it is sliced thinly or diced into small pieces.
Should You Eat the Skin on Guanciale?
In general, it is up to personal preference whether you choose to eat the skin on guanciale.
Some people enjoy the added texture it brings to a dish, while others prefer to remove it before cooking.
If you do choose to eat the skin on guanciale, make sure that it has been properly cooked or cured.
Eating raw pork of any kind can be dangerous as it may contain harmful bacteria or parasites.
The Best Ways to Use Guanciale
- Add diced guanciale to pasta dishes for an extra boost of flavor
- Use sliced guanciale in sandwiches and paninis
- Crisp up slices of guanciale in a frying pan for a tasty snack or topping for salads
In conclusion, whether or not you choose to eat the skin on guanciale depends entirely on your personal preference.
Remember always to cook this type of meat correctly according to food safety guidelines, and enjoy its rich flavor in your favorite Italian dishes!
Why is Guanciale Expensive?
Guanciale is an Italian cured meat product that is made from the cheeks of a pig.
It’s often described as a specialty item in American grocery stores due to its high price tag.
So, why exactly is guanciale so expensive? Here are several reasons:
The Production Process
The production process of guanciale is quite time-consuming and labor-intensive, which makes it more expensive than other types of pork products.
The pork cheeks are first trimmed, seasoned with salt and pepper, and left to cure for several months.
After curing, the cheeks are washed and dried before being sliced and packaged.
Guanciale is not commonly found outside of Italy, which adds to its rarity factor.
Even if it’s available in specialty stores in America, the cost of importing it can drive up its price.
Pork Cheeks Aren’t as Plentiful as Other Parts
Pork cheeks are not a commonly consumed cut of meat in America, so they aren’t always readily available.
This can make the price higher simply due to supply and demand.
Artisanal Products Command Higher Prices
If you’re buying guanciale from an artisanal producer or one that has been certified by the Consorzio del Guanciale di Amatrice (the governing body responsible for regulating guanciale production), then you can expect to pay a premium for the product.
In conclusion, guanciale is an expensive delicacy that comes with a higher price tag than other pork products due to its intensive production process, rarity, limited availability of pork cheeks, and artisanal certification.
Do Italians eat pancetta raw?
Italian cuisine is famous for its cured meats, such as salami, prosciutto, and pancetta.
However, when it comes to eating these meats raw, the answer is not always clear-cut.
In the case of pancetta, the answer depends on how it has been prepared.
What is pancetta?
Pancetta is an Italian bacon made from pork belly.
It is salt cured and seasoned with black pepper, nutmeg, and other spices.
Unlike American bacon, which is often smoked or sweetened with maple syrup or brown sugar, pancetta has a more subtle flavor that complements pasta dishes and soups.
Is all pancetta cured?
Yes, all pancetta is cured.
This means that it has been treated with salt to preserve it and make it safe to eat.
The curing process also gives the meat its distinctive flavor.
Can you eat pancetta by itself?
In general, it’s not recommended to eat any type of cured meat by itself because of the risk of foodborne illness.
While the curing process kills many bacteria and parasites in the meat, some may remain.
It’s always best to cook pancetta before eating it.
Why is cooking important?
Cooking pork products like pancetta to an internal temperature of 145°F (63°C) kills Trichinella spiralis larvae that might be present in raw pork.
These larvae can cause trichinosis if ingested by humans.
How do Italians typically use pancetta?
In Italy, pancetta is often used as a flavoring ingredient rather than a main course.
It’s added to dishes like carbonara pasta sauce or used as a topping for pizza or bruschetta.In conclusion, while all types of pancetta are cured so they can be eaten without further preparation compared to other types of pork products like guanciale that shouldn’t be consumed raw under any circumstances – including as part of charcuterie boards – , it’s still advisable to cook them thoroughly before consumption due to potential risks associated with raw pork consumption such as trichinosis or foodborne illnesses caused by bacteria or parasites that may remain despite curing processes in place.
Is pancetta and guanciale the same thing?
Pancetta and guanciale are both types of Italian cured pork, but they are not exactly the same thing.
What is pancetta?
Pancetta is made from pork belly that has been seasoned with salt and black pepper and then rolled up and cured for several months.
It is typically used in Italian cooking to add flavor to pasta dishes, soups, and salads.
What is guanciale?
Guanciale, on the other hand, is made from the jowl or cheek of the pig.
It has a rich, buttery flavor that sets it apart from other types of cured pork.
Guanciale is a key ingredient in authentic spaghetti alla carbonara.
What’s the difference between pancetta and guanciale?
The main difference between pancetta and guanciale is the cut of meat that they are made from.
Pancetta comes from pork belly while guanciale comes from the jowl or cheek of the pig.
This gives guanciale a unique flavor that can’t be replicated with other cuts of meat.
Can you substitute one for the other?
In some cases, you can substitute one for the other in recipes.
For example, if a recipe calls for pancetta but you only have guanciale on hand, you can use it instead.
However, keep in mind that this will affect the overall flavor profile of your dish since these two types of cured pork have different tastes.
If you’re trying to decide which one to use in a recipe, consider what kind of flavor profile you’re looking for.
If you want something salty and savory with a hint of spice, go with pancetta.
If you want something richer and more buttery with a slightly sweet undertone, go with guanciale.
Pancetta and guanciale are similar but not identical types of Italian cured pork.
While they can be substituted for one another in some recipes, it’s important to recognize that they have distinct flavors due to their different cuts of meat.
Does carbonara have prosciutto or pancetta?
Carbonara is a traditional Italian pasta dish that is made with few basic ingredients such as egg yolks, cheese, black pepper, and guanciale or pancetta.
Both guanciale and pancetta can be used interchangeably in carbonara recipe but the most authentic version of carbonara calls for guanciale.
Guanciale vs Pancetta
Guanciale and pancetta are both cured pork products that come from different parts of the pig.
Guanciale comes from the pig’s jowl (cheek) while pancetta comes from the belly of the pig.
Guanciale has a distinct flavor and texture that sets it apart from other cured pork products, including pancetta.
It has a rich and fatty texture with a more intense flavor compared to pancetta.
The Authentic Carbonara Recipe
The traditional carbonara recipe uses guanciale rather than Pancetta.
The melted fat renders down to create a rich, creamy sauce that coats every strand of spaghetti or whichever pasta you choose to use.
The heat from cooking melts the grated pecorino cheese, forming another layer to add depth of flavor.
Pancetta as an Alternative
If you are unable to find guanciale in your local grocery store, you can use Pancetta as an alternative ingredient for carbonara.
While not as authentic as using guanciale, it can still produce a tasty dish with similar flavors but would perhaps lack the unique textural element and ultimately the traditional taste needed for authenticity.
In conclusion, if you want to remain faithful to the original recipe of carbonara, guanciale is required but don’t fret! Swap it out for some high-quality pancetta if necessary.
Is pancetta just pork belly?
Pancetta is an Italian bacon that is usually made from pork belly, although sometimes other cuts are used.
The pork belly is cured with salt and spices, and then rolled up into a cylinder shape and tied with string.
Pancetta can be eaten raw or cooked.
Differences between pancetta and bacon
While both pancetta and bacon are cured pork products, there are some differences between them.
Bacon is usually smoked, while pancetta is not.
Additionally, bacon is often sweeter than pancetta because it is frequently coated with sugar or honey during the curing process.
Using pancetta in cooking
Pancetta is a versatile ingredient that can be used in many different dishes.
It’s often used as a seasoning for pasta sauces or as an ingredient in stews and soups.
It can also be used as a topping for pizza or sliced thinly and served on a charcuterie board.
Can you eat pancetta raw?
Because it’s cured, pancetta can be eaten raw.
However, many people prefer to cook it before consuming it because of the rich flavor that develops when it’s heated.
In conclusion, while pancetta is most commonly made from pork belly, there are some variations that use other cuts of meat.
Pancetta differs from smoked bacon in its smoking procedure, which results in a sweeter taste for the latter one.
When cooking with panaceta, it offers plenty of versatility since it can be utilized in many different ways within various dishes including various soups and stews.
Lastly, although panaceta may be consumed raw due to its curing process; however heating up panaceta adds richer flavors which most people would prefer over consuming it raw.
Why is guanciale banned?
Guanciale, a type of cured meat made from pork jowl or cheek, is a popular ingredient in many traditional Italian dishes such as carbonara and amatriciana.
However, it is not widely available in the United States because it has been banned by the U.S.
Department of Agriculture (USDA) due to food safety concerns.
The risk of trichinosis
The primary reason why guanciale is banned in the US is the risk of trichinosis.
Trichinosis is a parasitic disease that can be transmitted to humans if they eat undercooked or raw pork that contains the larvae of the Trichinella worm.
Although cases of trichinosis in the US are rare due to USDA regulations and modern practices in raising and processing pork, it does still occur from time to time.
The lack of regulation
Another reason why guanciale may be banned in some states is due to a lack of proper regulation.
The USDA has strict guidelines for curing meats like bacon and prosciutto, but since guanciale is not as commonly produced or consumed as those other meats, there may be less oversight when it comes to ensuring that it’s safe for consumption.
If you’re interested in using guanciale in your cooking but live in an area where it’s not available or it’s banned, there are a few alternative options you can consider:
- Replace guanciale with pancetta – pancetta is another type of cured pork that’s similar to guanciale but comes from the belly instead of the cheek. It can be used as a direct substitution for guanciale and should be easier to find.
- Make your own – if you have experience curing meat at home, you could try making your own guanciale. Just make sure to follow proper food safety guidelines so you don’t end up with contaminated meat.
- Order online – while you won’t find guanciale at your local grocery store, there are several online retailers that specialize in imported Italian foods who may carry it.
In conclusion, while guanciale may be banned in some areas due to food safety concerns related to trichinosis and lack of regulation, there are still ways to enjoy this delicious ingredient if you’re willing to get creative!
Does guanciale taste like bacon?
Guanciale is a cured meat that comes from the pork jowl or cheek.
It is primarily used as an ingredient in traditional Italian dishes such as pasta all’amatriciana and spaghetti carbonara.
While there are some similarities between guanciale and bacon, they have distinct differences in taste and texture.
The taste of guanciale can be described as rich, savory, and slightly sweet.
It has a deeper flavor profile than bacon due to the use of different spices in the curing process.
The use of black pepper, for example, gives guanciale a spicier kick than bacon.
The texture of guanciale is also quite distinct from that of bacon.
It is denser and chewier than bacon because it contains more fat and less water content.
When cooked, guanciale becomes crispy on the outside but remains chewy on the inside.
Comparison to Bacon
While both guanciale and bacon come from pigs, they are not interchangeable in recipes.
For example, if you were to use bacon instead of guanciale in pasta all’amatriciana or carbonara, the dish would taste quite different.
Guanciale’s deeper flavor profile enhances the other ingredients in these dishes, whereas bacon would overpower them.
In conclusion, while there are some similarities between guanciale and bacon in terms of their origin and appearance, they have distinct differences when it comes to taste and texture.
If you’re a fan of pork-based dishes or Italian cuisine, giving guanciale a try may be worth your while!
- 1 good quality hog jowl glands
- 1 tablespoon fine sea salt
- 1 scant teaspoon pink curing salt
- 3 cloves garlic minced
- 4 tablespoons coarsely ground black pepper
- 1 teaspoon dried crushed rosemary
- 1 teaspoon dried crushed sage
- 1 1/2 cups dry white wine
- Handle the pork using clean gloves. Place the trimmed jowl on a chopping board after thoroughly drying it with a towel.
- It’s important to measure the salt you use. The amount of sea and pink salt will be roughly 1 tablespoon, but the specific measurements for curing depend on the actual weight of the jowl. You want the sea salt to weigh 3% as much as the trimmed meat does. Moreover, you want the pink salt to weigh 0.25 percent as much as the trimmed meat.
- Sea salt, pink salt, garlic, pepper, rosemary, and sage should all be combined in a basin and thoroughly mixed. Sprinkle the cure over the meat and thoroughly coat it with it by rubbing it in.
- Put the pork in a freezer bag made of sealable plastic. Any stray rub should be picked up and placed in the bag. Remove the air and then seal. The bag should be placed in a baking dish, then chilled for a week. Give the pork a gentle massage through the plastic each time you turn the bag, which should be done once daily.
- Remove the sealed bag from the baking dish after a week has passed. In the baking dish, pour the wine. Put on gloves and take the pork jowl out of the bag, brushing off as much brine as you can with your fingers. To remove more salinity, submerge the pork in the wine, and then transfer it to a fresh cutting board.
- Cut a hole in the corner of the jowl about an inch from the edge using a sharp paring knife. Kitchen twine should be inserted through the hole and knotted where it meets the meat. Make a lengthy loop for hanging by tying the ends of the rope together firmly. Instead, you could use a meat hook that has been sanitized in place of the twine if you have one.
- Take a weight reading of the meat. Keep in mind the meat hook’s weight if you use one.