Charcutepalooza February- Guanciale

I decided to keep it both tradional and yet mix it up a little at the same time. While we have often made our own homemade bacon, I have always used the pork Jowl as part of our head cheese, so this was the first time I have ever made Guanciale

So I did a little reading up on the net in regards to how this wonderful cured meat is used, and the thing that I found most interesting is that they often don’t use a tomato base sauce to their pasta dishes when this meat is used. Ok, I can work that..

Creamy Guanciale Pasta Recipe

  • One Cured Guanciale Diced
  • One Diced Onion
  • One Diced Garlic
  • One Stock of Celery-Finely Diced
  • 1 cup of homemade Sheep Milk  Ricotta
  • Salt, Fresh Cracked Black Pepper, Dried Crumbled Stinging Nettles.
  • Fresh Cooked Spaghetti

I am lucky enough that my sheep are lambing out, and I am milking daily now, so it just seemed perfect to make some fresh Ricotta soft cheese to go in this recipe.

This entry was posted in Charcuterie, raw milk, sheep and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s