COME FARE IL GUANCIALE

hello i'm david then today i will prepare the cured pork cheek then it is one of the very simple cured meats to prepare let's say among all the cured meats because with just a few steps we can get a really good product we ordered some bacon from my meat supplier in took a couple and let's go and trim the piece with the classic shape which is that the pillow you see on all supermarket counters and I took a couple here they are but before we start let's see more or less where the pillow is called already the word he says guanciale so we are talking about cheek practically it is nothing more than the cheek of the pig let's say followed with also a small piece of the neck ok the mind an image here for so you are able to understand exactly the position from where this piece is obtained. then it will become a cured meat well I go now we will have to trim go and take away everything we do not need to make the gua nciale then let's start with one work let's go and pull away all this part here of the throat that we do not need for the moment but remember it should not be thrown away in inter and then we trim the whole external part and also the upper part in this way I said that a very simple salami to prepare because we already say the first phase will suffice only the salting therefore it is necessary to leave it in salt for 5 6 days there are also those who leave it more but for me they are enough and then after we send with the final phase which is that to aromatize the top part with what you like best I have friends who are really amatrice that they season it only with the chilli pepper on top and then give it that light smoke they have an environment where they can put the bacon to smoke and give it but a light smoke to give it a taste an extra gear let's say you will have to go a step further the lines we have trimmed it all around this here is fine let's go so the other one I will try to explain to you how to season it at home one that does not have a suitable environment in the fridge let's say because because in any case the bacon needs a seasoning ranging from 10 degrees to 16 degrees it needs a cool and a little bit humid the ideal would be a cool cellar the right period is just the end of November from November to February March to be able to do it let's say because there is a fairly cool period and in the cellars the cold in this period is there, let's say that for example it lives abroad that many ask me if maybe they have different microclimates customers her in Italy maybe the hottest year I'll explain the possibility of seasonal chumby in the cold because there is also the possibility of seasonal in the fridge it is certain that the pillow in the open air it has a slightly different taste but I assure you that even in the fridge it is quite good the result is excellent but there is one a little smaller and one here is older I say it right away at the beginning of the video I will do the whole preparation phase up to the pronunciation of the pillow but I logically or what I had put aside and is already ready I will show it to you naturally ready so we avoid unpleasant comments let's go and pull away there are there are gods that is meat that is not good nothing already nature there are the years but I have seen it I do not know if you have noticed we all go and trim it around it has taken the shape of the pillow let's say ok I would say that we are fine like this it gives us a closure give us a check this is how you see the hair I do not take it off here because in the characteristic pillow the part behind the cortical that there is a bit of bristles god that is leaves so they are more characteristics then as regards the salting in I will use coarse alone if you have the medium one it is fine that better in this case I have it in case of this coarse salt I do not give you a dose of don a quantity that are two kilos than on the tour of europe or two pillows the important thing is that it is covered with sun ok we have to put underneath let's start inserting the pillow inside I put it in a lina basin because this is how you make the water I don't have to carry around the helicopter of blood done now that's done because the salt because the salt will extract all the liquid inside our bacon and will ensure that the liquid does not go bad during the curing because you know over time if there is any blood left inside some undressed meat could create bad smells or bad taste guys so for this reason the salt is put that extracts liquids from the meat we choose the massaged coffin so that the salewa from everywhere then we are six days even 10 however allowed its sufficient in the fridge do not let it bleed see you at the end of the six days then we were left to salt the bacon we salted it was six days in salt for me it is enough but yes and you want you can leave even ten days that nothing happens indeed it is better then next step to do next step in short what we have to do let's go get the pillow and he said we now have a little trolly so with the knife it will have to be slightly stiff ok stiff a little stiff but still soft support a moment in here then after we go to rinse it then as regards the matter that rinsing there are those who rinse it under hot water but I do not appreciate so much I will use a little wine white so I have prepared some wine a bottle of wine we do not lean here for a moment and with the use of white wine I go to rinse it well if I go to remove all the salt that shows well I must also already prepare a loaf in a hurry to do these these things here we need some calm even if this here is one of the cold cuts we say very easy to prepare because there is very little to do once put in salt and done what we will go or to see in short it is done quite well then it gives me a free and then after we proceed with the final seal let's say then that I will use some absorbent paper here and I go to pat well our pillow must be dry here we leave it for a moment part we do the same procedure even with the high one here we leave the link dry well then the spices to put on them there is as I told you the beginning there are those who put on chilli there are those who only put the pepper and staff you can add whatever you want if you like more you can add the chili pepper the thyme I add pepper so I have prepared 40 grams of pepper a teaspoon of bay leaf just a teaspoon a teaspoon of thyme is a teaspoon of pepper that now with the mortar I am going to stay together so they mix well and then we go and spread them over the bacon there are a little with this paper that in any case the bay leaf and thyme are in larger pieces a a little bit they go to shrink and it's better here and then they mix better b we put everything back here it is enough I do not exaggerate ok once the pillow a and dry we are ready to go for the next intervention then I take a tray so they do not escape I support them in here I start by making first of all a little hole so we have the possibility to hang it 1 and 2 right here in the narrowest part then with a piece of string that I had previously prepared naturally I go to make pudding with it and then hang it later here in this way after it will remain hanging from the seasoning here I make a classic dino and we are ready to go and break them then the time has come to go to spice rli I take a drop of sunflower oil I wet my hand just pain so long the hand let's say e gives us a span caressed above and pillow so the beginning will remain attached will not be dispersed as soon as not so much I this which I always have and it has done and is fine right now we're going to pour over our compound try to cover it well even sides massaged her well in a manner that goes on everywhere to join Cottica do not need of course we look already done so now here they hang in this way in room temperature in the house one day so that if there is still something that needs to drain it drips once this is done after the day you put them in the cellar 10 16 17 18 degrees from 10 to 18 degrees if you have an environment so it is perfect if you can not put them in the cellar put them in the fridge try to put a stick that they explain hanging so that they do not touch the parite the thread and do not touch each other then this here not only that it is quick enough to mature from 30 to 60 days it depends on your degree of seasoning that you want to reach its hardness in spite of it, in short, you can see a little bit of you anyway from the thirty days ahead you and you are ready to cut it and as I told you at the beginning of the video I will show you what I have prepared before these here that sky exactly here this has been 40 days and it is nice hard not too much you see that still a bit of softness now let's go to cut and do a taste test also because I am very curious to see how they came to know how it came you see then but before cutting it I put two slices of bread to heat because it seems right that after we do the wise test so I have already started to heat the plate we make two slices of bread just for another important thing when you cut the bread use the knife with your teeth never use the smooth knife it is also because there is a risk of cutting it ok wants to put the bread to heat ok now the bread is ready indeed I turned it too late let's go and do the coupon say how it cuts a bit abundant because then after I will make three pieces of it I will make 3 vacuum bags and I will keep it for the various oc casioni for a month a month and a half to come in short so I do not open it all at once this is the truly truly amazing result I am going to take the effort out a little bit and then let's go and try this here in the kitchen to make a fabulous matriciana then you know how you did it does not take long and if you try to do it here then pull it alive and the bread before it tightens completely I got distracted for a moment having made a crunchy dance if we make two slices then there are those who pull us away the pepper on top so I leave it a little bit in fact they leave it there because I like it nice tasty but let's go and hear this bacon ok it had to be a show here just cut even thinly even better so the fat melts look respected ok I did the my two slices of bread and we are ready to do the tasting test I would say that when you hear this I tell you with me you can feel all the taste of the aromas above a little spicy slightly you spicy a very good really really good if you wait a moment for the fat to melt on the bread and even better nothing and here I do another proclaimed by the essay for gareth is excellent I stop and close the video I would say that we have said everything if you have any questions to do well do below in the info box where I will put the doses I used how much salt how much and spices the weight of the pillow also all these beautiful things and I will also put the nika my amazon page where there are useful purchases things that I use here in the kitchen mixers and things knives stuff that I use if you want to take a look at what the link that will then take them to the amazon page and nothing thank all the members who are really many thanks to everyone and I remember for those who do not is still subscribed to the channel because I see that in the comments a lot of people who ask me things are not subscribed to the channel if you subscribe it costs you nothing it is a real pleasure for me so i if you click here of the powers you can write to the channel activate the bell a greeting from david see you soon in another video recipe ok hello everyone

Channel: Davide Fantinati

Views: 199,098

Rating: 4.9074664 out of 5

Keywords: GUANCIALE, AMATRICIANA, COME FARE, TUTORIAL, SALUMI, STAGIONATURA, INSACCATI, NATALE

Id: mVhxtWmMF-E

Length: 24min 21sec (1461 seconds)

Published: Thu Dec 10 2020