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"Is it true that you have a side of beef hanging in your closet?"
A month ago we were having some drinks with friends after a movie and told them about the guanciale experiment. Those friends told other friends who e-mailed other friends who had drinks with still other friends who contacted our downstairs neighbor who asked the question because she wouldn't put it past us to hang an actual side of beef over a pillar of salt to dry age in a closet. After explaining the whole process to a group of friends a couple weeks back, one of them dubbed it "sink meat," which seemed apropos since it was hanging for close to two months under the kitchen sink.
The key word here is "was." After much consternation we finally dived in and sliced some guanciale the other day. Isn't that pretty? And it's rich like Daddy Warbucks; this could work so well in a carbonara sauce in lieu of pancetta. The best part? No food poisoning.
That 2-pound hunk of "Roman bacon" (and does that sound even filthier than "sink meat," or what?) should last a while. Some is going to Seth Zurer of Baconfest Chicago as a bribe tithe. Mike Gebert of Sky Full of bacon has some dibs, as well. Anyone else?
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Is it supposed to look green? I'm not saying it's actually bad, but I would have a hard time eating green meat...
Yeah, in the photo, it seems to have an eerie green glow...
I think I just got food poisoning from looking at that picture.
hell I'm game, gimme some of that fatty sweet cured cheek meat. OK that sounded kind of pornographic too.
(seriously though I'll trade you some fauxstrami in a few weeks :D)
Wow...um, I'll pass. It looks like movie monster flesh.
I had some bacon in my fridge that looked like that, once, for about a year.
"The best part? No food poisoning."
NOT YET! :D
Chuck...was there any slicing that you did? I know when beef is dry aged someone slices off the what not several times before it's ready to eat
Did some slicing, but there wasn't much in the way of really bad rotting to slice off. As far as food poisoning is concerned: I've been eating it since Sunday and am still standing. Take that for what it's worth.
I will say, not as a defense of the appearance, that this stuff pan-fries a translucent golden that's beautiful to look at. Kevin's gonna take this guanciale for a spin Thursday in a BLT with some Swiss chard and sriarcha aioli
Wow, that looks amazing. I've enjoyed this miniseries, and some day hope to expand my cured meats repertoire to include guanciale.
Are you serious about giving some away? I'd love to try it in some carbonara, or just on top of toasted bread.
It's a little bit Biltong and a little bit... scary.
How do you pronounce this?
I remember watching Sopranos and they were always eating "gobba gool"....I was always like what the hell is gobba gool?
It's capicola. I can see, now, how you can get gobba gool from capicola, so what is the Soprano way to pronounce this meat?
"Gwan-chee-al-ay!"
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it was nice knowing you, KRob. RIP.
That's cold Rachelle! LOL
Chuck gave me an ultimatum: a guanciale BLT or lamb's tongue tacos. I'm not that into the BLT, but I'll give it a taste.
Either way, I'm stopping for a couple of dogs at Maxwell Street on 31st before I get to Casa de Sudo....
I think I just threw up a little in my mouth.
Mail this to Wyoming, please!! I'll send you buffalo steak in return.