Guanciale is something I've never seen in the UK. What can I use as a substitute? Or, alternatively, is there somewhere I can source this in the UK? Note: I'm
I see pancetta next to the bacon at a local butcher and was wondering what the difference was between the two?
I've been hanging my own Pancetta based on the recipe in Ruhlman's 'Charcuterie' book. Some small white dots of mold have started to appear. I want to identify
I am making pancetta for the first time and I've just taken it out of the cure to dry. I have rolled it and am ready to hang it. Before I hang it, what are th
My partner is now a vegetarian, and one food I miss cooking for dinner together is spaghetti carbonara. What would a good substitute for the pancetta/bacon be?
I cured my Mangalitsa pancetta for 7 days and it was stiff. Then I rolled it and it got very soft. I double covered it with cheesecloth and now it is leaking in
I live in a place where Pancetta is really hard to find, and when I do, it's completely overpriced. When I make some Carbonara or Gricia, both recipes from wher