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Curing Pork Products 3. Bacon and Guanciale

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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Curing Pork Products 3. Bacon and Guanciale

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  1. Curing Pork Products3. Bacon and Guanciale

  2. Bacon Brief Italian lesson: Pancetta = bacon

  3. Cutting bellies into squares

  4. Coating bacon squares with honey

  5. Coating bacon squares with pepper then salt

  6. Stacked bacon in container to be cured for 4 days

  7. Cured and dried bacon ready to be smoked

  8. Bacon Pork belly Highly variable treatment: (sweetener) (herbs) (pepper) salt (smoke)

  9. Guanciale cheeks thyme salt

  10. 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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