Guanciale from The Babbo Cookbook by Mario Batali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on December 27, 2016

    I both cured and dried this longer (by about a factor of two) than the recipe calls for (which I typically do for cured meats). The flavor of the guanciale really emphasizes the savoriness of the pork itself without overwhelming any of the flavor with herbs or spices. This will be my go to guanciale recipe in the future.

  • fprincess on March 16, 2012

    Wonderful flavor, really easy to make (as long as you can find pork jowls!). Pictures of the process here on eGullet: http://egullet.org/p1868971

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