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More Charcuterie---Pancetta (pics)

Ok nola...I'll see your bresaola and raise you a pancetta! The cure recipe was from 'Charcuterie'. This baby was in the cure for 6 days and then rolled, tied, and hung to dry for about 2 1/2 weeks. I cooked up a little slice just to taste, and man is it good. Thread coming after dinner with tonight's use, but here it is in its naked glory. Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos

Comments

  • MQ. The bomb!!! Just perfect! Pssst, you don't have to cook it

    Steve 

    Caledon, ON

     

  • Beautiful. I'm out of town for 10 days so I can't start any goodies but ill be on the charcuterie wagon soon enough.
    Be careful, man! I've got a beverage here.
  • Thanks guys...yep, LS-so good raw too. Thin shaved slices just melt in your mouth
  • nolaeggheadnolaegghead Posts: 15,471
    That looks awesome!

    My first pancetta attempt ended up making my neighbor's dogs very happy.  It just didn't turn out great.  Cooked some lardons, ate a few, was off.  

    Nice job!

    I asked my neighbor who works at restaurant August (John Besh place) if he knows where they get their pork - it's local.  I'm gonna pick some up and go nuts with bacon and pancetta.  Try, try again.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • My first go is gonna be pig cheek. stike brought some on a fishing trip and it killed!

    Steve 

    Caledon, ON

     

  • nolaeggheadnolaegghead Posts: 15,471
    What's it like?

    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Nola...it's very much like a savory bacon or pancetta...cured, dried pig cheeks---guanciale.
  • nolaeggheadnolaegghead Posts: 15,471
    I'm intrigued.   The first pic I encountered was slightly frightening, but it's not scaring me away.

    http://upload.wikimedia.org/wikipedia/commons/7/73/Guanciale.jpg
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • It's like buttah. Stronger taste than pancetta but creamy. McNuttly/Zip made a pasta with it and it was to die for. Guanciale di maiale pasta

    Steve 

    Caledon, ON

     

  • nolaeggheadnolaegghead Posts: 15,471
    Nice.  My first thought after seeing the pic on wiki was - that pig be chewin' on some funk and gotz the mouth cancer.  
    :-&
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • I think the difference is that the cheek gets more excersize than the belly but the fat content is similar. It is stronger but incredibly tender

    Steve 

    Caledon, ON

     

  • nolaeggheadnolaegghead Posts: 15,471
    I dunno about that.  Grab your cheek (not on yur ass!) and work your mouth.  It doesn't do anything.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Hogs is always eating. It's an active set of muscles

    Steve 

    Caledon, ON

     

  • It's the traditional meat used in spaghetti ala carbonara (the real one with lots of black pepper and eggs stirred in at the end to heat through) , but you typically see it with pancetta or bacon.
  • I'd be willing to give it a go but I know I could not let anyone else in my family see it until its cut or no one would eat it. I would also have to refer to it as pork. Although we taste with our mouth, my family thinks with the brain and won't eat what sounds weird or looks gross. I will tell you I am the opposite. You should see some of the food I've passed through the house that I know they would not have eaten if they truly knew what it was.  
  • nolaeggheadnolaegghead Posts: 15,471
    @TheEasyLife - you're evil.  I love it.

    I live with a super-taster.  If I put one drop of fish sauce in a gallon of soup, I get called out on it.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • billybonbillybon Posts: 199
    It's like buttah. Stronger taste than pancetta but creamy. McNuttly/Zip made a pasta with it and it was to die for. Guanciale di maiale pasta
    Speaking of pork "face" meat, my favorite is porchetta di testa (uses the entire deboned head).
  • Wow, that looks amazing.
  • GriffinGriffin Posts: 7,080

    Dude...you guys are killing it!! Love it. Keep it up. ^:)^

    I'm gonna get there one day...

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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