I was thinking that I needed to comment about "best dressed Chef on TH-cam" but you beat me to it. It makes me feel like I need to wear a shirt and tie when I cook. And maybe turn on some Dean Martin... "Senza Fine"
I started pressing my clothes even if it's just a shirt bc I learned from them it's good to look presentable, and I can't believe I didn't realize or paid attention to that before 😆
I love that I can sit at home in Australia, pull up TH-cam, and learn some real authentic Italian cooking wisdom. Thanks for the time and effort sir! Bellissimo!
Mia moglie ieri ha passato ore ed ore cercando come fare il guanciale. E oggi il nostro Idolo ha postato questo video. Sei un MITO. Saluti dalla Thailandia.
For as many videos I've watched about cured meats, this channel has the most I've never heard of before. Thank you for opening my eyes to so many that I've been missing out on. Truly spectacular.
I was able to locate fresh hog cheeks and made this. Smoked hog cheeks are readily available in this region. So I was eager to try a cured un-smoked Guanciale! This is so worth the effort to make. I even made your Carbonara recipe. The flavor of Guanciale is so much more sophisticated compared to Bacon. Thank you for your great videos!
I just tried this recipe after getting pork cheek from the local butcher. After 7 days I took it out of the fridge, rinsed with beer and covered it in black pepper and……it looks the same! Can’t wait to make carbonara with it in about 6 weeks 👍
Can I just ask a question - my guanciale now weighs 654g after 2 days at room temperature so it now needs to lose 13% i.e. 85g over approximately 8 weeks in the fridge at 10 degrees Celsius?
This recipes as all the cured meats he teach how to make are Fabulous. Authentic Wondrous Italian cured meats. Thank you so much!!!! (I'm sharing your youtube channel with all the people that wants to learn how to preserve meats, specially in this times) Grazie mille!!!
I think its wonderful that you've adapted your videos with explanations of water loss by volume. I think a lot of people who come into this blind don't know the math involved is fairly simple, but can get intimidated by it.
We absolutely love your videos! One day when the COVID situation has gone I would love us to do a collaboration cook of some yummy food cooked over the coals! Keep up the great work my friend!
Hi Andrea! Greeting from Hungary! Thank you for this fantastic video. Nearly impossible to get Guanciale outside of Budapest, so I have to make myself. In this moment, I put the meat into the fridge, and wait excited for the weight loss. I hope everything goes well. Thanks again for this great video!
after your video about pancetta i prepared GUANCIALE but the same way like your pancetta. For about 2 weeks we will see. Now structure and smell is incredibe... thx for recipe!
How do you know if you’ve made a mistake and the meat has gone bad? Thank you for taking the time to make and share this! I live in the Great Plains in America, and there is nothing like this available to me I’ve taken a liking to to Italian cooking, but many of the ingredients aren’t available to me, so I’m going to have to make them myself!
Thank you! I didn't realize how easy it was to make Guanciale. Now I can make some for myself without the nitrite preservatives. Not to mention one with chili for pasta Amatriciana!
So now you taught me breasola! And I make it, it’s so delicioso.... I make from my own farm, your recipe, mostly all ingredients from the farm... beef, cinnamon, bay leaf, etc... thank you!
This is by far the best video you have made. Your father-in-law and you must have your own cooking tv show. Incredible dynamic fantastic recipe. Reminds me when my Nonno my Dad and all the uncles would butcher the whole pig. #Italiansknowhow 🇮🇹🇦🇺💕❤️
Excellent video, I have bought this product from our local butcher, David Wilson, Huntington, York. It makes for a spectacular spaghetti carbonara. Nick from York
Salamat Pagi from Malaysia, I have been curing my own meats for 12 years , but I learn something new from your every video. An excellent style of presentation, Thank you
I didn't know it was that easy,i am making simular things at home these days. I will definitely make this when I find pork cheeks, thank you. Greetings from Greece.
My first video with you and..... YOU SHOWED ME EXACTLY WHAT i WAS LOOKING FOR!!! ^_^ Thank you so much... Doing this in refrigerator is PRECISELY what I need because of a hot and humid climate... Again, thank you and SUBSCRIBED!!! ^_^ Now to the Amatriciana video!!!! ;-)
Awesome. This is my next project after I’ve ironed my new shirt and put on my tie - Oh and poured myself a large glass of vino with Jimmy Fontana playing Il Mondo in the kitchen
Really love your method. I just did my first with chili powder. I do have a question. I have two more cheeks to do and was wondering if I can reuse the salt for curing? The salt is still very dry, has lots of wonderful spices in it, and I kept it in the fridge after taking out today's guanciale. I want to do this again with black pepper coating but hoping to economize by reusing the salt. Grazie
Oh you... You you you... You are auch a lovely person! Such style! Such sense for taste and beauty! You are a lovely human being to watch and enjoy! I am sending you lots of love and great health, wealth and good food!
Ciao from Russia! Thank you for your channel and videos! Soon I'll start to make my own guanciale. How do you think if I try to make from wild pig? Will it be better, or just another taste?
I need to up my game. Italians are always so well dressed no matter what - a crisp shirt and tie has got to make the Guanciale taste better👍🏻👨🏻🍳
😂👍🏼 thanks 😊
its all about presentation Grant, always!!
I was thinking that I needed to comment about "best dressed Chef on TH-cam" but you beat me to it. It makes me feel like I need to wear a shirt and tie when I cook.
And maybe turn on some Dean Martin... "Senza Fine"
Si!
I started pressing my clothes even if it's just a shirt bc I learned from them it's good to look presentable, and I can't believe I didn't realize or paid attention to that before 😆
The beauty of this is that it can be done in a regular home using equipment on hand. Excellent content.
Exactly 👍🏼
But how do you slaughter the pig?
With a knife
@@Spectacular-cuoredicioccolato what kind of wine did you use? Red wine? White wine?
You can use both 😉👍🏼
I love that I can sit at home in Australia, pull up TH-cam, and learn some real authentic Italian cooking wisdom. Thanks for the time and effort sir! Bellissimo!
Thanks ☺️ please share the videos with your friends in Australia 🥳
Can I freeze it then as I dont think I will use it all to quick.
@chrisjones3901 yes 👍🏼 but cut it ready for pasta 🍝 in small portions
Mia moglie ieri ha passato ore ed ore cercando come fare il guanciale. E oggi il nostro Idolo ha postato questo video. Sei un MITO. Saluti dalla Thailandia.
Saluti dall’Italia 😉👍🏼 e un abbraccio 🤗 a tutti e due
For as many videos I've watched about cured meats, this channel has the most I've never heard of before. Thank you for opening my eyes to so many that I've been missing out on. Truly spectacular.
Thanks 😊 please share the videos with your friends and family 😉
I was able to locate fresh hog cheeks and made this. Smoked hog cheeks are readily available in this region. So I was eager to try a cured un-smoked Guanciale! This is so worth the effort to make. I even made your Carbonara recipe. The flavor of Guanciale is so much more sophisticated compared to Bacon. Thank you for your great videos!
Spectacular 🤪👍🏼😋 thanks for sharing your experience
Wild hog?
How can anyone not want to go to Italy 🇮🇹 after watching these superb videos!
😂👍🏼 thanks 😊 please share the video with your friends and family
I just tried this recipe after getting pork cheek from the local butcher. After 7 days I took it out of the fridge, rinsed with beer and covered it in black pepper and……it looks the same! Can’t wait to make carbonara with it in about 6 weeks 👍
Spectacular 🥳 let us know when you make the pasta 🍝
Can I just ask a question - my guanciale now weighs 654g after 2 days at room temperature so it now needs to lose 13% i.e. 85g over approximately 8 weeks in the fridge at 10 degrees Celsius?
Probably more, 25%
Keep us updated in 2 weeks
So after another month it now weighs 550g, do you think it is ready please?
Send me some pictures on instagram
This recipes as all the cured meats he teach how to make are Fabulous. Authentic Wondrous Italian cured meats. Thank you so much!!!! (I'm sharing your youtube channel with all the people that wants to learn how to preserve meats, specially in this times)
Grazie mille!!!
Grazie ☺️ you are kind 🥳 thanks for your support
Thought the photo bomber so so funny. I had to watch it again and again .💕
😂🤪👍🏼🤣 brava
I think its wonderful that you've adapted your videos with explanations of water loss by volume. I think a lot of people who come into this blind don't know the math involved is fairly simple, but can get intimidated by it.
👍🏼 thanks
Every single from this guy is so amazing. Great job as always.
Thanks 🤩
not amazing, it's spec-ta-cular
@metallisticate 😂👍🏼
This an is an absolute gem (Quest'uomo è una gemma assoluta)
Grazie ☺️
Good job Matteo Renzi!
😂👍🏼
Spettacolo, love it, I always buy Guanciale in the market when in Puglia, much better than the UK soggy wet Bacon
😂👍🏼
Thanks a lot for your input and sharing those delicious Italian secrets.
Stay healthy , stay safe ! 🙏🏼💜🌈
Thanks for watching and sharing 🤩
Im waiting for your Pasta videos...Loved the making of this
Thanks 😉 Friday you will watch it
I almost missed your swinging arm, but good things come to those who wait. thank you
😉👍🏼 exactly
Thank you for this video.I did'nt know the difference between guanciale for pasta al'Amatriciana and guanciale for Carbonara.😮.Now I get it.
😉👍🏼
We absolutely love your videos! One day when the COVID situation has gone I would love us to do a collaboration cook of some yummy food cooked over the coals! Keep up the great work my friend!
👍🏼😉 thanks 🤪 good idea
I’m looking forward to seeing you make those two classic Roman pasta dishes. 😋
Bravo 🍝
Thank you so much it came out excellent. Grazie mille è venuto benissimo. Yaron from Jerusalem
Spectacular 🥳 send me some pictures on instagram
Spec-ta-cu-lar!! I love the simplicity... and now I am hungry!! 😁👍🥂😊
😂👍🏼 thanks 🤩
Looking forward to your authentic Italian pasta dishes using these spectacular meats!😊👍
Done 😉 th-cam.com/video/jKZqzJdRA5Q/w-d-xo.html
Hi Andrea!
Greeting from Hungary!
Thank you for this fantastic video. Nearly impossible to get Guanciale outside of Budapest, so I have to make myself. In this moment, I put the meat into the fridge, and wait excited for the weight loss. I hope everything goes well. Thanks again for this great video!
Hi 👋🏼 Alex!
Keep us updated 🤩
Big hug from Italy 🙂
Hola papá!! Son geniales. Gracias por los detalles y secretos culinarios.
Gracias ☺️
Spectacular guancale 👌
Bravo
after your video about pancetta i prepared GUANCIALE but the same way like your pancetta. For about 2 weeks we will see. Now structure and smell is incredibe... thx for recipe!
Ok 👍🏼 let us know when you cut it 😉
Thank you for this video. .the guanciale looks delicious
Thanks for watching and sharing this video 👍🏼
Your English is getting better 😊👍🏻
Nice to see your father in laws excellent butchery skills..
I shall try this recipe..
Thankyou 😊👍🏻
Thanks 😊 for your kindness
Thanks for the guide. Italian cuisine is very interesting
Thanks for watching and sharing the video 👍🏼
How do you know if you’ve made a mistake and the meat has gone bad?
Thank you for taking the time to make and share this! I live in the Great Plains in America, and there is nothing like this available to me I’ve taken a liking to to Italian cooking, but many of the ingredients aren’t available to me, so I’m going to have to make them myself!
You will recognize from the smell 😉
Sensational video. Really well spoken and very clear!! Loved it and I’m going to start my first guanciale tomorrow!
Thanks ☺️ keep us updated 😉
Guanciale I have not eaten, but if it's even better than Pancetta or bacon I can't wait to have some 😋
Exactly 🤤
Awesome! I bought a second fridge just to make your cheeses and cured meats....
Good idea 😉
I’m planning on doing the same! I want to try every recipe 😋😋
Haven't bought yet, but am planning to.
Just wow... I have made your recipe in the past and the pepper one was the best for me...
Spectacular 🥳 thanks for sharing your experience us and the video with friends and family
That was great ! I loved it 🤗
Thanks ☺️
Looks so good, but I keep seeing your creme brulee 💜 can't stop thinking about it👍
😂👍🏼 now you can make it
Thank you! I didn't realize how easy it was to make Guanciale. Now I can make some for myself without the nitrite preservatives. Not to mention one with chili for pasta Amatriciana!
Bravo 🥳
Super guanciale! Very good food! A good thought! 👍
Thanks 🤩
Aww... just love those traditional goodies😋 Thank you for sharing your wonderful recipe. Love to try out myself👍
Thanks 😊 please share the videos 😉
So now you taught me breasola! And I make it, it’s so delicioso.... I make from my own farm, your recipe, mostly all ingredients from the farm... beef, cinnamon, bay leaf, etc... thank you!
Spectacular 😉👍🏼
Damn, chef john flew all the way to Italy...
🤔
@@Spectacular-cuoredicioccolato from channel food wishes :D
👍🏼
Perfect uitgelegd en heerlijk
En een geluk met je schoonvader👍👍👍👍👏👏👏
Thanks 👍🏼
Bravo 👏👏👏
Thanks ☺️
Mille grazie per la vostra informazione e consigli pratici. Saluti dalla Germania
Grazie Lino 👍🏼 saluti dalla Puglia
This is by far the best video you have made. Your father-in-law and you must have your own cooking tv show. Incredible dynamic fantastic recipe. Reminds me when my Nonno my Dad and all the uncles would butcher the whole pig. #Italiansknowhow 🇮🇹🇦🇺💕❤️
Thanks 😊 I will tell to my father in law 👍🏼😉
Excellent video, I have bought this product from our local butcher, David Wilson, Huntington, York.
It makes for a spectacular spaghetti carbonara.
Nick from York
Thanks for the information 👍🏼
Salamat Pagi from Malaysia, I have been curing my own meats for 12 years , but I learn something new from your every video. An excellent style of presentation, Thank you
Thanks 😊 we been in Malaysia, where do you live. We spend 8 months in Johor baru
@@Spectacular-cuoredicioccolato I am in the island of Penang, it's my retirement home :)
Spectacular 👍🏼 I been there 2 years ago th-cam.com/video/Io9195p1FYs/w-d-xo.html
What a lovely cook!
🥳👍🏼 thanks ☺️
Thank you for another great presentation! Happy new year!
Spectacular 🤩🤪👍🏼
I didn't know it was that easy,i am making simular things at home these days. I will definitely make this when I find pork cheeks, thank you.
Greetings from Greece.
Keep us updated 👍🏼
@@Spectacular-cuoredicioccolato
With pleasure,😊
Greetings from South Africa
That really looks spectacular
Thanks 🤩 I am doing Biltong 😉
Beautiful
Thanks ☺️
YESSSSSSSS 👍, amazing video 👏
Thanks 🤩
Stunning 😍
🥳 thanks
Mannaggia, erano bellissimi ! Grazie Grazie Grazie dall'America
Grazie a te 🥳
Thanks for the recipe, ragazzo! Belíssimo! 👏👏👏will definitely try it. Greetings from Australia 🇦🇺
Thanks 🤩 greetings from Italy 👍🏼
😀 Tony Malini 🇦🇺 Lg from Vienna-A u s t r i a 🌏🇪🇺🇦🇹 ☕️🍰
🥳👍🏼🤗 big hug from Thailand at the moment 😂
Bello e un capo lavoro semplicemente...👏👏👏👏
Grazie amico 😉👍🏼
Bravo.... Complimenti from Florida 🇺🇸.. GRAZIE
Grazie ☺️👍🏼🤩
My first video with you and.....
YOU SHOWED ME EXACTLY WHAT i WAS LOOKING FOR!!! ^_^
Thank you so much...
Doing this in refrigerator is PRECISELY what I need because of a hot and humid climate...
Again, thank you and SUBSCRIBED!!! ^_^ Now to the Amatriciana video!!!! ;-)
Bravo 😉👍🏼 please share the videos with friends and family
@@Spectacular-cuoredicioccolato DONE !!! ^_^
Thanks 🤩👍🏼🥳
Me and my girlfriend watch all ua videos togeather !!! its soo funny and amazing at the same time ! we love u !!!
Thanks 😊 a big hug for both of you from Italy
That turned out spectacular. Cheers!
Thanks 🤩
Magnifique, j'adore ton accent my friend 👍
Merci
Wow..very impressive and informative! Thank you
Thanks John 👍🏼
Awesome. This is my next project after I’ve ironed my new shirt and put on my tie - Oh and poured myself a large glass of vino with Jimmy Fontana playing Il Mondo in the kitchen
😂👍🏼 very good idea 😉
I love il mondo !!!
Sei troppo forte
Sono anni che metti tutta la tua passione in questi video
Grazie per il sostegno 🥳
This is BEAUTIFUL !!! Thank you !
Thanks 😊🤪
absolutely beautiful! love cured meat, especially guanciale!
Edit: question, isn't the fridge's humidity too high ?
You have to try, some fridge is too humid some too dry
Grazie per un'ottima spiegazione. Mi sento confidente di farcela. Saluti da un amico in Australia.
Grazie a te , un abbraccio dall’Italia 👍🏼
Really love your method. I just did my first with chili powder. I do have a question. I have two more cheeks to do and was wondering if I can reuse the salt for curing? The salt is still very dry, has lots of wonderful spices in it, and I kept it in the fridge after taking out today's guanciale. I want to do this again with black pepper coating but hoping to economize by reusing the salt. Grazie
If the salt is dry 👍🏼 yes you can use it
Keep us updated and send me some pictures on instagram 😉
Bravo Maestro 👏👏👏
Grazie 🤩
Spettacolare 👍
Bravo 😉👍🏼
thank you very much, i was expecting for this recipe. Cheers!
Welcome 🤪
Thank you for this detailed explanation.😲 I am going to faithfully follow it with mine.😑👍💗
Keep us updated 👍🏼
Perfect like always
Thanks 😊
Uno spettacolo,BRAVISSIMO
Seguirò tuo metodo per cambiare-Grazie e saluti a papa'
Grazie ☺️ tante 👍🏼
15:27 ❤️ love it ….. like a piece of stone! soooo funny! Great to watch…. i will try this at home & also the pasta 🍝 mille grazie 🍷🇮🇹
😂👍🏼 grazie
Keep us updated when you try and send some pictures to me on instagram 😉
Oh you... You you you...
You are auch a lovely person! Such style! Such sense for taste and beauty!
You are a lovely human being to watch and enjoy!
I am sending you lots of love and great health, wealth and good food!
☺️ thanks 🤩 please share the videos with your friends and family
Brilliant! I will be making this, thank you
😉👍🏼 keep us updated
‼Yeesss
👍😉😀
🥳👍🏼🤪
Love your charcuterie!
Thanks 😊
OUTSTANDING 🔪🇺🇸💨🔥
😉
I got some pork cheek and will be making my guanciale this weekend 😁 so excited!
How did it taste?
@@Spectacular-cuoredicioccolato mine was a little salty. but works best for Carbonara or any pasta dish 😁😁
Perfect 😉 next time put in a fresh water 1 night in the fridge and it will be perfect
@@Spectacular-cuoredicioccolato Thank you for the wonderful tip. I will do that next time 😁 Grazi mille
👍🏼😉 🥳
love the traditional way. Many thanks.
Thanks 😉👍🏼
Amazing wow
Thanks
Looks fantastic. Bravo
Grazie 😉👍🏼
Guanciale is expensive at my country but i want to try authentic carbonara, going to make this 😂💯
Need to wait for a few months 😭😭
Keep us updated 😉
And so?:)
@@ssa371 it was good :)
Wow, sir I thought you are just a specialist in wine making. But I noticed you are also good in the kitchen
😂 thanks
Maravilloso
Grazie 🤩
BRAVO!!!👍
(from Greece)
Grazie 🤩
And it is definitely save even without the preservative salts? Would love to try this but don't want to poison the family!!! Love from Ireland 👏👏
Sanitizing homebrew Beer and Wine Equipment - How to prevent Botulism in canning - Salt or Nitrates
th-cam.com/video/NuiWl8Tl24k/w-d-xo.html
Bravissimo, congratulations
Grazie tante 😊
Brilliant, thank you very much!
Thanks 🤩
God bless you. Greetings from Ukraine ❤❤❤
Thanks 👍🏼 greetings from Italy
Ciao from Russia! Thank you for your channel and videos! Soon I'll start to make my own guanciale. How do you think if I try to make from wild pig? Will it be better, or just another taste?
Good idea 👍🏼
GUANCIALE IS MY LIFE
GUANCIALE IS MY WORLD
Spectacular 🥳
Spectacular
Thanks 🥳
Bravo maestro 👍🇷🇺
Grazie ☺️
Just got my pigs cheeks today, I'll make a start on it tomorrow, reckon it's going to be great!.
Spectacular 👍🏼 keep us updated 😋