Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Deb Hall wrote:recipe says you could also use pancetta, so Lotsa Pasta it is.
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Robin Garr wrote:Deb Hall wrote:recipe says you could also use pancetta, so Lotsa Pasta it is.
Pancetta is belly, guanciale is jowl, but they're both streaky fat and lean and they're both Italian.
Whatcha making? Bucatini all'Amatriciana?
Deb Hall wrote:Whatcha making? Bucatini all'Amatriciana?
Deb Hall wrote:Ken- Stupid question- Does it require refrigeration or is it shelf-stable like country ham? I assume the former. If so, I may seriously take you up on your offer. If it can handle no refrigeration for a while, I'm making that trip to NYC in mid-March and will add it to my list of what to buy while I'm at Eataly/ Green Market.
JustinHammond wrote:Wouldn't jowl bacon be a great substitute?
GaryF wrote:I believe guanciale is not cured or smoked in any way, so you may want to blanch it a bit first before using. On the other hand, what's wrong with a little smoke?
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Ken B wrote:Deb Hall wrote:Ken- Stupid question- Does it require refrigeration or is it shelf-stable like country ham? I assume the former. If so, I may seriously take you up on your offer. If it can handle no refrigeration for a while, I'm making that trip to NYC in mid-March and will add it to my list of what to buy while I'm at Eataly/ Green Market.
It depends on your tolerance for that sort of thing. In Italy, you see most kinds of salumi hanging up in non-refrigerated market stalls, but then, that's also whole and not cut into, which shortens the shelf life of any cured meats (including country ham). It also depends on how dry the piece you have is, the drier the longer it will last, so end pieces can last a long time with or without refrigeration. I am bad and have no problem with stuff that's sat out for a while (I even feed it to my kids), but I would say that most guanciale is not salted nearly as much as any country ham, so definitely less shelf life, though still longer lived than most packaged meats from your chain groceries. But where will your market trip fall in your NYC visit? You can always throw it into the honor bar in your hotel, and it will be fine for a plane or even lengthy car ride home.
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