start by rinsing your pork cheek. If you can get it with the skin still on that would be ideal. Weigh your pork cheek and input that weight into the "Servings" field of this recipe. It will automatically calculate the ingredients for you.
combine all of the ingredients together and rub them all over your pork cheek. Place into a vac bag or a ziplock bag. Be sure to add 100% of all the spices into the bag. Remove as much air as possible.
Place into the refrigerator for 1 week. Massage daily and flip the bag over every other day.
Drying the Pork Cheek
Remove the cured cheek from the refrigerator and rinse clean. Wrap in a collagen sheet and truss it up. Weigh the pork cheek and record the weight.
Place the cured pork cheek into a drying chamber set to 55F and 80% humidity for 4-6 weeks. I try to target a 30% weight loss for this charcuterie.
After 4-6 weeks remove the guanciale from your drying chamber, remove the casing and the skin. Enjoy pan fried over just about anything you want…