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Guanciale

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Deb Hall

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Guanciale

by Deb Hall » Sat Jan 10, 2015 4:21 pm

Anybody have a (retail) source for guanciale ? I'm about to use up the end of my stock from Eataly in NYC and worried about where to get some more. When I asked around 2 years ago, the only source I found was a wonderful restaurant friend- maybe things have changed?

Thanks,
Deb
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Robin Garr

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Re: Guanciale

by Robin Garr » Sat Jan 10, 2015 5:25 pm

Did you check Lotsa Pasta? I don't think they have it, but they might. (I always substituted pancetta without a tremendous amount of guilt. ;) )
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Re: Guanciale

by Deb Hall » Sat Jan 10, 2015 6:55 pm

Thanks, Robin- I'll give them a call. I've also never seen it there... :( I know I can sub pancetta in a pinch, but I definitely taste the difference, so I'd love to find a source.
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Re: Guanciale

by RichardM » Sun Jan 11, 2015 9:20 am


Deb,

You are the industrious one, why not make your own?

http://www.jasonprice.com/how_to_make_guanciale.html

Great recipe for it.

On the other hand good old jowl sliced and fried to render out the fat is a great breakfast item and the fat can be used to make awesome green beans.

Richard Meadows
Co-Founder & Chief Connection Officer
Berndows Enterprise LLC
Hacker Hostel Of Louisville
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Deb Hall

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Re: Guanciale

by Deb Hall » Sun Jan 11, 2015 11:27 am

Richard,
:D I actually debated this- Mario Batali has a recipe in my Molto Mario cookbook. But off -season, I'm not sure of a source of the pork jowl, and the product needs to hang from a shelf in the refrig for at least 3 weeks. Not very practical if you've seen the inside of my jam- packed refrigerators. :wink:

I may still change my mind- I'll let you all know if I do.
Deb
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JustinHammond

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Re: Guanciale

by JustinHammond » Mon Jan 12, 2015 9:59 am

Smoking Goose makes excellent products and The Wine Rack carries their products. I don't know if they carry their guanciale, but they could order it for you.


http://smokinggoose.com/Guanciale.html

http://wineshoplouisville.com/
"The idea is to eat well and not die from it-for the simple reason that that would be the end of your eating." - Jim Harrison
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Deb Hall

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Re: Guanciale

by Deb Hall » Mon Jan 12, 2015 10:31 am

Justin,

Great idea! I have a friend who lives across the street from them so it would be a great excuse to visit.

FYI for anyone else reading: I was at EarthFare yesterday and yothey said they stopped carrying it as there wasn't demand. :(

I'll admit I'm still debating making my own this morning- a heritage hog producer friend offered to sell me some jowl.
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Robin Garr

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Re: Guanciale

by Robin Garr » Mon Jan 12, 2015 10:59 am

Deb Hall wrote: a heritage hog producer friend offered to sell me some jowl.

Which raises the possibility that Bob Hancock of Blue Dog (and Red Hog) might have some ideas.
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Re: Guanciale

by Deb Hall » Mon Jan 12, 2015 11:15 am

Robin,

I (unfortunately) don't know Bob. My producer friend is Jay Denham of Woodlands Porkr - he's now on the Food Literacy Project board with me. That's some good pork! :D
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Robin Garr

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Re: Guanciale

by Robin Garr » Mon Jan 12, 2015 11:32 am

Jay should be a great source! And you've got a connection!

At the same time, anyone, whether they know Bob or not, could get on the horn to Blue Dog and ask, "Hey, you guys know pork - is there anyplace around where I can get me some guanciale?" :mrgreen:
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Re: Guanciale

by JustinHammond » Mon Jan 12, 2015 8:26 pm

Deb Hall wrote:Richard,
:D I actually debated this- Mario Batali has a recipe in my Molto Mario cookbook. But off -season, I'm not sure of a source of the pork jowl, and the product needs to hang from a shelf in the refrig for at least 3 weeks. Not very practical if you've seen the inside of my jam- packed refrigerators. :wink:

I may still change my mind- I'll let you all know if I do.
Deb


Batali's parents have a salumi shop in San Fran that ships. Mario claims his dad makes the best guanciale he has ever tasted. Go figure.
"The idea is to eat well and not die from it-for the simple reason that that would be the end of your eating." - Jim Harrison
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Re: Guanciale

by Deb Hall » Mon Jan 12, 2015 9:29 pm

Justin,

I found thatout yesterday - he "mention" it in his cookbook. I wish I had known that when we were in SF this past summer. :wink: :lol:
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Jay M.

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Re: Guanciale

by Jay M. » Sun Feb 15, 2015 12:25 pm

Robin Garr wrote:Did you check Lotsa Pasta?...

I saw guanciale at Lotsa Pasta yesterday. It was on the top shelf in the refrigerated section near the checkout.
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Deb Hall

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Re: Guanciale

by Deb Hall » Sun Feb 15, 2015 12:30 pm

Thanks, Jay!!!

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