I don’t remember how I stumbled onto it, but about a year ago I first heard of guanciale via this article. I was immediately intrigued – a better bacon? Is that even possible?
Thus began a fixation. I was desperate to experience it for myself, but chances seemed slim unless I could finagle a trip to Italy. I even begged Mark’s parents to send some back from their Italy vacation — they sent me a tiny photo instead:
Then, a few months ago here in Houston, Revival Market opened in the Heights. Their philosophy is to offer organic local meat, raised humanely and sustainably. Their meat case would make any carnivore salivate. We have had their Mangalitsa bacon and sausage, and it is incredible.
We happened to be buying some bacon there in April when I noticed that the pig diagram on the chalkboard included guanciale. “Do you cure your own guanciale?” I asked. The man behind the counter said “We have some curing now; it will be ready next month.” I could hardly believe my luck. Christmas was coming to Houston!
Finally the day arrived that guanciale and I were in the same place. I knew it would be coming home with me! Since we had never cooked it and it was priced the same per pound as the beef tenderloin we buy from Whole Foods, we decided half a pound of paper-thin slices would make a good test run. Look at this beautiful meat:
It was rich and delicious, but I wasn’t entirely sure I could have distinguished it from Revival’s standard amazing bacon. I wanted to try something different for the second half of our stash.
Come back Thursday to find out how we got our $25/lb worth!
That looks great.
I recommend you try their Mangalitsa guanciale when it is done (assuming you didn’t buy it this time).
Most of my customers prefer jowl bacon to (belly) bacon, and prefer guanciale to pancetta. The jowl has more flavor and less chewy connective tissue.
Thanks for stopping by and commenting!
What’s your favorite way to prepare it?
I like it on pizza. Domenica in New Orleans and Serious Pie in Seattle use a lot of it that way.
Another way I use it is I render the great and use it to cook other things, like vegetables, lean meat, etc.
On pizza sounds amazing! I think Mark and I will have to try both of those places!
I must not let the Mister see this post. He will be on the first flight to Houston; he is a total bacon FIEND!
Childfree Chic´s last [type] ..Midweek Martini
There is no food that cannot be improved with bacon. True story.
Oh, I am all over anything bacon. Can’t wait to see what you do with the rest of it!
Vanessa´s last [type] ..Zoya Haul
Can’t wait to show you! :D