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More Charcuterie---Pancetta (pics)
Mighty_Quinn
Posts: 1,878
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.
Comments
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MQ. The bomb!!! Just perfect! Pssst, you don't have to cook it
Steve
Caledon, ON
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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.
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Thanks guys...yep, LS-so good raw too. Thin shaved slices just melt in your mouth
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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.
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My first go is gonna be pig cheek. stike brought some on a fishing trip and it killed!
Steve
Caledon, ON
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What's it like?
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Nola...it's very much like a savory bacon or pancetta...cured, dried pig cheeks---guanciale.
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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
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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
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Nice. My first thought after seeing the pic on wiki was - that pig be chewin' on some funk and gotz the mouth cancer.
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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
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I dunno about that. Grab your cheek (not on yur ass!) and work your mouth. It doesn't do anything.
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Hogs is always eating. It's an active set of muscles
Steve
Caledon, ON
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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.
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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.
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@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.
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Little Steven said: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
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Wow, that looks amazing.
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Dude...you guys are killing it!! Love it. Keep it up. ^:)^
I'm gonna get there one day...
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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