curing pork products 3 bacon and guanciale
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Curing Pork Products 3. Bacon and Guanciale. Bacon Brief Italian lesson: Pancetta = bacon. Cutting bellies into squares. Coating bacon squares with honey. Coating bacon squares with pepper then salt. Stacked bacon in container to be cured for 4 days.

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Presentation Transcript
slide2
Bacon

Brief Italian lesson:

Pancetta = bacon

slide8
Bacon

Pork belly

Highly variable treatment:

(sweetener)

(herbs)

(pepper)

salt

(smoke)

slide9
Guanciale

cheeks

thyme

salt

slide10
Pig cheeks covered

With thyme & salt

Pig cheeks

Sliced & ready to cook

Hanging to cure

Fully cured & washed

We did not take photos

so these are from various

websites

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