Make Guanciale - Cured Bacon from the Pigs Cheek - Meat Series 01
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- Опубликовано: 4 окт 2024
- Make Guanciale - Cured Bacon from the Pigs Cheek - Meat Series 01
Homemade Guanciale made from the cheek of a pig. Tastes fantastic and is simple to make. Home cured pork couldn't get any better....
Ingredients Below
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You will Need
Pigs Cheeks
1/2 a cup of Salt
1/2 a cup of Sugar
12-15 Crushed Peppercorns
1/2 a teaspoon of Saltpeter
Some Sprigs of Thyme
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#guanciale #charcuterie #bacon
Great to finally see where it comes from, thanks for the demonstration!
Glad it was helpful!
dang, wish i could make this
why not?
Wonderful! Thanks for sharing. I knew how to cure it but the butchers here in Argentina don't know what guanciale is, I had to explain how to cut it snd I did it thanks to this video.
Btw for those who didn't try guanciale, it's like bacon but extremely tender and flavourful, it kind of melts in your mouth, do yourself a favor and try this!
Wonderfully demonstrated, thanks.
Love Guanciale, I tried it for any roman pasta and never wanted to go back to any smoke bacon again or even pancetta. Nothing beats Guanciale.
Hog jowl is one of my favorite cured meats. I have been butchering all my life ...it doesn't get any fresher than that. Thanks for the video.
MrOldclunker Fresher when we used to keep our own pigs but as you will know this is one of the tastier cuts :) Huge Thanks
3:05 I love how you hold on to the pig's ear while talking... Lol.
AAWWWW YESSSSSSSS THE MEAT !!!!!!!!!!!!!!!!!!!!!!!!!!
I rarely comment on videos but PLEASE DO THIS OFTEN!!!!!! APPRECIATE YOUR WORK!!!!!!
Thanks, I am pleased it got you to say Hi.. I will try but just now I can't.. Hope you Subscribe and Follow my Food Journey though and hit the Bell
Steve
Excellent video. Just got some pig cheeks from my farmer Auntie and started the Guanciale going!
Good luck.. :o)
I love learning about the preparations of certain foods. It looks good and I'm sure it taste amazing.
FunFoods It tastes second to none on the Bacon list James, so many place throw this cut out, it's a sin ;( Thank you
I really appreciate this video, I like that you share my philosophy of using the whole animal, I eat goat heads all the time.
Yummy Medley Absolutely Lois, I am glad to hear you say that :)
Steve
Now this is the stuff you won't see on The Food Network! I like it! Great as always.
Thanks. I'm glad you enjoyed it. more to come. I hope you enjoy the mini series
Steve
This is brilliant Steve! I have been looking for bacon ( and other small goods) without nasty additives and of course for many reasons making your own is always best. I have a number of logistical issues to overcome before I could do anything like this and I would like to acknowledge and commend you for tackling this video and task in such a sensitive and respectful way. I grew up in Hungary and although I was a City Girl and I am not old, we were much more in touch with the food we ate than people are nowadays, here or over there for that matter. There is a very well known Hungarian dish that uses pig trotters, snouts, ears etc which involves gently slow cooking them with some vegetables in a broth. The meat and broth is then portioned out into individual bowls and it sets naturally from the gelatine contained within those parts of the pig. It is (was) often part of the festive Christmas menu.it was easy to set it in individual serves as it set in a short time due to winter temperature in outside buildings or even on apartment balconies. This dish is called "kocsonya", in case you are interested in looking into it further. Ironically, now we are recognising how incredibly valuable bone broths and gelatine ( coming from healthily raised animals) are to our health, so there is a massive "broth movement" out there at the moment. Life is a cycle in more ways then one, and getting back in touch with what we put into our bodies is very important for our health and the health of future generations. Sorry about the long-winded post, Steve. 😊😊
Klara K Thank you Klara, so interesting and I am interested to I will search more about kocsonya. I loved this post and the story behind it. Thank you, don't apologise it's nice to hear what you have to say.
Steve
Cheers 😊
It's lovely to see that you "respect your food" :) (sounds a bit weird, but I think you know what I mean by that)
There are so many people who are just stuffing themselves with junk and not thinking about it!
KomoriLiddell Thank you
Steve
fascinating. I'm learning to make carbonara and amitriciana, so I need to understand guanciale. I would love to learn how to do this.
Thanks Brian, well, now you can..
That's absolutely beautiful. I've got to get my hands on a pigs head or two.
I sincerely that doubt they'd sell them at my local supermarket.
I guess I need to get to the butcher and have a conversation about getting my hands on a pig's head.
The biggest surprise to me is the sugar in the curing process. I would have never guessed.
EZGlutenFree Oddly enough Anne, you might be lucky. The first time I made this I asked the butcher about heads and he said, take these for free, I can't get rid of them :) That was some years ago mind?
hi
I love cured bacon it looks amazing👍😃👏👏
Serey Pheap Thanks, if you love bacon you will adore this :)
Old video so you probably wont see this but I would love a bit more detail on taking the cut from the head. I've only ever really done basic field dress on rabbits and kangaroos so I'm certainly inexperienced when it comes to butchering.
Are there any landmark points on the head to cut to? Places to avoid? Any such information would be greatly appreciated.
To be honest Patrick, it would be hard to explain in words. If you have worked with any animal, it will help. You can't go entirely wrong just giving it a go.. Use a good boning knife and learn with your hands. I suspect there are videos or books pictorially explaining the exact cutting technique, all I can offer just now is this..
@@Steve-Owens nah that's really good information mate, really appreciate the response. Makes me more confident that I'll be able to get it done right because I know a few guys that can help me out and a few books that are more specific on cuts and how to get them.
Thanks again.
Thank you so much for the info on how to cure the pigs cheeks... There's nothing better then Good Bacon !!!
great video! I love you presentation, not too over the top but not stuffy either.
+Logan Ausherman Thanks Logan..
Thanks Steve. I will try to do my guanciale this week. I am waiting from pig cheeck from south of France from a farmer who raises pigs on straw. (I am french/italian living in south of Paris)
Cool Giorgio, let me know how it turns out for you. I miss France..
Hey Steve. I started my guanciale 5 days ago. Now it is drying in fridge. I hope it will be fine around January 17th. Some pictures on my Facebook page facebook.com/photo.php?fbid=1369258216452564&set=pcb.1369259299785789&type=3&theater
Giorgio Tosolini Excellent, I can't seem to access the page? Must be private.. :)
Sorry. Of course my Facebook page is private. I try an other way to show my pictures.
Have a look on my Tumblr. Sorry it's in french but pictures talk. www.tumblr.com/blog/giorgio41
Very helpful, thanks!
You're welcome.
Thank you so much for the inspiration1 I'm going to make my own now.
Thank you Steve (regards from the Netherlands)
Thanks, from China.. ;o)
I thought the guy was very respectful and honest at the beginning of the video. The basic premise of this video was great in the sense it mentions we don't want to waste food - guanciale is so delicious - it would be a shame to waste this amount of food because we decided to get squeamish because it is part of the pig's head.
Thanks... The Guy
Keep your salty peter out of my pig's cheeks!
I just ate some yesterday.
These are absolutely wonderful in cornbread
(crackling cornbread).
Nice video. Thanks!
Glad you like it!
We enjoy the cheek/jaw muscle by itself...red wine, salt, pepper, a little garlic. Seared in a pan...
Then you get two experiences out of one...
I have removed jowls the last two years and I think you should go into detail in how you shape the cheek or jowl and remove the glands. There are quite a few glands that should be removed before salting. This allows you to also clean up the jowl and prep it for curing.
+Carriage House Farm A lot of people don't remove the Glands, I am of that opinion too, I have never seen the need or had any bad side effects. Why do you choose to remove them? I have made a lot of Guanciale over the years and never done that. Thanks for your thoughts though, it a point others should consider.
Looks great. I can't wait to see the brawn. I've been looking for a curried brawn recipe for many years but thus far nothing that compares to the brawn my mum used to make. Sadly the recipe got lost.
Eleanor M Curried Brawn, interesting, I haven't tried that :(
Guanciale is delicious. I also use it for my arabbiata sauce. Looking forward to your carbonara. Thanks Steve :)
marie Savino Ahh Marie, I am so glad you know and appreciate the cut already :o) and I will do my best at real Carbonara :o)
marie Savino love Carbonara! Can't wait to get this made so I can make some with it!
Not arrabbiata... amatriciana*
Arrabbiata sauce with guanciale is amatriciana
What approximate temperature should the final drying room have? I live in Central America we have an average ambient temperature of 27 degrees Celsius per year. Could curing work at that temperature? Thanks for your videos, thanks for your time. Greetings from Venezuela.
Thanks buddy. I lived for some time in Queensland Australia and never had a problem, similar climate. Just find somewhere well vented, away from bugs and as cool as your place can offer.. doesn't need to be cold
Great video love guanciale !!! all the best from the land down under .
Thanks Ivan 😃
Looks amazing. I don't know what the English equivilent of that would be.
Dwayne Wladyka Seems there might be more than one but the one I am thinking of is ***** ***** Can't say :)
You sir are an artist. Great video.
Thank you.. ;o)
Wonderful video! Thanks
This might be a weird question because I'm a beginner cook but I'm trying to do some recipes, and I was just wondering if the meat might spoil in the 3 weeks?
might be nice to talk about how and where to hang it most importantly temperature and moisture windows
agree, can it be cured in a dry aging machine?
@@eng034 a what?
Ty Pow You know like a fridge that you can control temp and humidity and stuff. We use that to age the meat in asia as it’s easier to control temp.
If you needed a fridge I would have said. I have made this in Italian Autumn, Queensland summer and British spring all vastly different and all using the exact same method
Very good, great in fact. I will definitely share this! thanks Steve..
sha whit I hope everyone feels that way Sharon, I suspect it might be not everyone's cup of tea but I have to share what I am passionate about, it's been a long time coming. Duck and Cover :o)
If you are trying to live a sustainable lifestyle. this is good information. Even if you don't dispatch your own heritage pigs and have a butcher do it, you want to use all the meat. Why waste it?
sha whit Totally agree Sharon, we lived that life style for some years, but things change and life grows in mysterious ways :)
SteveO..
Don't normally comment on vids but had to with your one . Great job!! Works FANTASTICALLY well.. Bravo...
Great.. Happy to draw you out, thanks bud!!
The English version (Though not exactly the same) is called "CHAWL" which sounds similar to the `ciale` part of the word Guanciale, whether there is any connection I am not sure. When I was a teenager I worked in a butchers shop in the Midlands in the UK and we used to sell chawl ready cured and cooked and it was generally eaten with bread and pickles.
Awesome recipe! I have a question, how much pork it is in kg weight? Thanks!
Really enjoyed that Steve thanks.
krssnoop That makes it worth while to me... Thanks
Great recipe steve love it...
Chef Mooney Thank you kindly Dave
Hey dude, it's been 5 years and nobody knows what the equivalent English recipe is. Just tell us already please...
😂😂
Gypsey bacon?
have u got the answer?
8 years now
@@gentosgonsalez2835 That's right. Give it up buddy @Steve Owens
Because of you I'm going to request pigs heads weekly at my local butcher shop. Thanks for this lesson.
faithandfury Good for you :) You won't regret trying it
I use it for Carbonara! It’s freakin awesome
Indeed, the best.
Yes... It's traditional to use guanciale
I will be giving this a try also along with the hogs head cheese!
Wow! You took so long time to film this clip. I love this video so much. this bacon looks so flavorful.
byeong-wook woo You are welcome.. How long were you waiting for it? :)
I've been wondering what to do with my pig's jowls! We loved lardy bread from your site, now I'll do this. We raise beef and also have pastured berkshires and colored turkeys ( french chocolates are my favorite) and chickens. We do our own butchering of birds but now send pigs and beef out. Too much work for two of us. I am so looking forward to your meat series. Having our own meat leaves us with interesting cuts that we might not get. I need to render more lard. Thanks!
Kathleen Zimmer Thanks Kathleen, I used to keep Saddleback Tamworth crosses and many other animals, nothing went to waste, I won't be able to do it justice here in the city, maybe one day I will do more :o)
I've used pork jowl, but it wasn't layered like your lardons and it wasn't cured. Still had great flavour, it just occurred to me now that it might different from guanciale.
Dax Hallman Possibly so, it is or was a popular piece of meat before the supermarkets made it redundant. Thanks for sharing
Steve
We use the de-fuzzed, dehydrated ears as dog chewy toys. And there are several Asian dishes made from the snout.
melmicsim There are indeed, for those of us in the nose ;)
Hello Steve, et bravo pour tes videos. Au delà de la forme, Excellente (je veux ton tablier !), tes recettes sont incroyables. Le G
Thanks Julien, but you can't have it :) Sorry..
Have a great day.
Steve
those ears are our dogs treat when dried
Very Nice. Could you do and episode on beef tongue (a very under rated piece of meat). Some Mexican restaurants where I live serve Tacos de Lengua.
BeastOfTraal Tongue is very under used and rated as you say, Unfortunately i might not have time this time for reasons that will come apparent, so maybe next time, if I can get hold of one. :o) Thanks
which month is good and better ? for the temperature??
Steve,
Great how to video....one thing you didn't mention is there's a gland in the jowls that should be removed before curing.
I checked a local butcher who sells ever cut imaginable and it's 99 cents per lb which is about 50p where I live.....I'm sure the finished product is going for serious money....I'll be giving it a try.
Regards
Bill
william mcduff You will, because buying the stuff ready made is expensive. I have never heard of the gland you speak of and I have been making these for more years than I remember, why is that? Please make it and enjoy
Steve
Steve,
Here's a link which shows the glands, not sure if it's necessary to remove them or not but maybe if affects to taste somewhat.
video.search.yahoo.com/video/play;_ylt=A0LEVi6rrAVVmNYAQy4lnIlQ;_ylu=X3oDMTB0b2ZrZmU3BHNlYwNzYwRjb2xvA2JmMQR2dGlkA1lIUzAwMl8x?p=how+to+make+guanciale+recipe&tnr=21&vid=61B8E7C6D8B04DF396FF61B8E7C6D8B04DF396FF&l=285&turl=http%3A%2F%2Fts4.mm.bing.net%2Fth%3Fid%3DUN.607994802123246443%26pid%3D15.1&sigi=11rv16plo&rurl=https%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DM4XUb8AMxqM&sigr=11b0cunia&tt=b&tit=What+Is+Guanciale%3F+How+to+make+Spaghetti+alla+Carbonara+Recipe&sigt=11u7ch6tb&back=https%3A%2F%2Fsearch.yahoo.com%2Fyhs%2Fsearch%3Fp%3Dhow%2Bto%2Bmake%2Bguanciale%2Brecipe%26ei%3DUTF-8%26hsimp%3Dyhs-003%26hspart%3Dmozilla&sigb=1382sge9s&hspart=mozilla&hsimp=yhs-003
william mcduff Thanks William, I have never considered it and I think most people don't so it seems an unnecessary step, when I saw this made in Italy I don't recall them saying about it. and I have been making this for over 10 years now myself, probably closer to 15. Thanks for your thoughts.
American here. I'm well versed in the art of fatty pork. Here's a guanciale tip: start your pan cold when you put the guanciale in it. It will help render out more of the fat and concentrating the flavor in the meat left behind. The fat, aka pork gold, is what you want to make your carbonara sauce, so the more the merrier. Also, to the Americans: if you are making authentic Roman carbonara, please don't cut in parm with the romano. 100% romano only. Not sure why so many people do that. Romano is an amazing cheese and carbonara is where it shines.
Fine recipe, thank you ! Can I use coarse sea salt instead of fine salt ?
you can use coarse salt to cure but you have to use a bigger volume. You know... the coarse salt rocks are large and have more empty space between them. That's why i don't like to use volume measuments, like cups ou tablespoons. Ounces and grams are absolute and failproof. 100 grams of fine salt is the same as 100 grams of kosher salt and the same as 100g of coarse salt (if you are concerned about the salt content), but all 3 of them ocupy a different volume.
nice recipe
Nice threads
Thanks
Świetny materiał. Dziękuję ;-)
great job!
In America we call that Joel Bacon the only thing different is we flour it before we fry it try it is really good dreged in flour
Barbara Nelson Thanks Barbara, is that Jowl? I have heard of that but I think it is a Wet Cure Process, produces a bacon a bit like frying bacon, a little softer than Guanciale, I could be wrong though :)
yes jowl and very much the same we hang it up to dry very fatty but yumm
Nice :o) It has such great flavour but you know that :)
yes but we eat very little of it to much fat but if you were raised in the country it was always in your ome
Fat equals flavor
Sigh. Where can you find this kind of meat especially in this covid era? Been craving exotic meats as a comfort food
Non siamo dei conti.. nessuno è un conte.. auguri per il bizness...
Cool😮
At what stage should we smoke it, if we wish to
Thank you very much for this recipe. I've bought guanciale on the Italian market but I didn't imagine that I can make my own one. Question what kind of place to dry the guanciale I should look for? I think it should be something dry with some air circulation. Is cellar ok?
+MrSoundSeeker Dry and cool, with good air circulation, even out doors if a net keeps the bugs off or the cellar too... ;o)
Steve
+Steve's Kitchen thank you :) now I have to find a good butcher
MrSoundSeeker Good luck.
I'm curious if you ever substituted hard wood smoking for the air drying and did you like the admittedly different product it would have produced.....?
It would be interesting though not really Guanciale, no reason why you shouldn't
Would want to ask if in tropical place would it be better to hang it in the fridge?
Amazing video. I have been cooking with this for a long time and it is very expensive. $20 per lb for pancetta and guanciale. I just picked up a few lbs at the butcher for $1.99. I have one question , I see some people after removing it from the cure hang it in their refrigerator. Can this be done? Thanks a d have a good day.
Chris Capozzi I wouldn't recommend it, there is not the right humidity and airflow to let it cure properly. Thanks
where should I hang it?
Hi Steve - great video. Thank you. I have a question. Once I made a Pancetta and I had to remove the skin. I'm not sure if you also removed it from your Guanciale? Please write if it's neccesary to remove the skin from the cheek?
No it is not necessary or normal.. :)
This is a choice. You dont have to remove it when making pancetta either. Most people do though.
Loves it
locky mcconville Thanks :)
Lookes amazing, i was fixed on the screen while you were maiking it, it was all very interesting =] i'm surly going to try making some of this myself. I look forward to the next meats you try out, thanks for the upload and keep up the great videos =]
bolly wog Thanks for sharing that with me.
Steve
Hey Steve, great video! I have always appreciated the videos you make. I would like to know if this process would work for bacon made from duck breast? Unfortunately, duck bacon is not sold where I live, so I would like to make my own version. There hasn't been any clear information, so hopefully you can steer me into the right direction. Thanks!
Darian Holmes Darian, the method would be similar but I am not really able to advise you on this as I have never made it. It sounds great but there are some things about duck that would be different and as I haven't made it? Sorry buddy.
Steve
We roast a whole pig every Christmas and usually cut off the head because it does not fit in the Caja China! I am guilty of letting it waste. I will now try this, but can I use Pink Salt #2 in place of the Salt Peter? Is it the same thing? Thank you for this recipe! (And I have to admit, I am a bit afraid of the trimming part as I don't want to ruin the cut).
Raisa Berriz You won't ruin it, just be confident and Yes Pink Salt #2 will be fine. Thanks for considering doing it, you won't regret it, let me know when you do
Steve
You can also eat the roast head, it's actually delicious
Great tutorial. Do the English refer to it as "face bacon"?
Linda Brulé Not what I was looking for Linda, I had not heard that term before today, thanks...
Steve
❤ da bacon❤
Awesome! I love seeing where meat comes from. As you say if you decide to kill an animal then you should respect it and use every single bit of it! I love it! Can't wait for the next videos!
Awesome video. I want to make this for a carbonara but I could not find it at the market. does the air drying or hanging of the checks located outside the house? is it receiving direct heat from sunlight? I am from the Philippines and the weather here is hot, does it needs to be 3 weeks hanging or I can make it less than 3 weeks?
Should you remove the liquid during the 5 days in the fridge ?
Depending on the quantity, it is perfectly fine to leave it, as it is a brine bit I often do drain a little off. Either way
That was amazing!
Thanks Bec :)
Where should you hang it, out in the open space? I got some flies and mosquitoes in my backyard
A good place to hang guanciale could be a shed or something with a little ventilation, me and my family are Italian and do this every year and the meat never gets contaminated. Hope i helped.
Can I use the guanciale in a recipe after the first 5 days? Without hanging?
Do i say you can in this Video?
Sir, I saw your video about making a guanciale just now. That's a great
video you made! Actually, I'm bit curious about how you store
guanciales. I mean about the ideal place to store it in the process of
making them. I live in tropical country and now is rainy season. I want
to make them for carbonara, but I am afraid the meat will be spoil
because the wrong method of storing, wrong humidity, wrong temperature,
etc. It's extremely hard to find guanciales in my country because most
people here are Muslim and preserving meats like that isn't our culture.
Could you help me with the ideal place to store it? Thank you. God
bless you, Sir.
Hi Natan, as a rule Pork Curing is done at times of the year which best suite, for example in France we prepared this in the cooler months in Autumn and or Spring. Humidity is a real issue, it would be interesting to know where you are, I have lived in many parts of the world an may understand the climate better.
Salting the Pork will reduce the water in the meat and stop the spoiling, however warm humidity can have a adverse effect, humidity is OK at cooler temperatures, I don't know your climate so I can not be sure but after salting you want good airflow around the meat, to continue the maturity and curing.. Have sured any meat before?
This time will be the first time I make a cured meat. So, it's gonna be challenging for me. I live in Indonesia. Now, the we are in rainy season in December.
@@natananthony2463 Natan have you tried already ? you have to dig a deep cellar with the entrance to the North, 0 degree North and put an AC in to keep at 6 to max 10-12 degree Celsius. And keep out the insects.
very good recipe, i just want to know the tempreture of the air where you hang it?
It's not that important, cold or warm, airflow is key. I do prefer to do it in months that have less humidity cold or warm.
I just hanged muy guanciale two days ago. What are the signs of it drying well and not being spoiled?
Hello there. Could I hang it in my fridge until it's ready? If yes, what temperatures?
I was thinking hanging it on my basement which is cool and dry, after wrapping it with a cloth, but saw many people leaving them inside the fridge instead so I'm not sure.
No The Fridge is not a good control, it can be damp. and has no airflow
That shirt is awesome
thats a chefs coat
I just made some pancetta. Gotta find some jowls now. The ones they sell here are called "polished" aka no skin and little fat :(
It's brilliant! Love guanciali but not so easy to come by in the UK. Will definitely give it a go! Would it be alright if I hang the cheeks inside the shed during UK winter for the air dry process?
As long as there is good airflow, in the Uk in the winter when I made it there, I hung outside with a fly net around it and it worked great
Maybe a stupid question but is this how it is traditionally done in Italy?
I first learned this in Italy, in a town called Lucca, if that helps?
Awesome jacket :)
***** Thanks George.
Firstly, very good video. Made me really want to try this myself, although I do have a few questions. If you have the time to respond I would greatly appreciate it.
I live in Romania and it is almost impossible to get Saltpeter here. From what I have found it is added for a better preservation. If I can't find it, should I add more salt instead to compensate?
You say that you should have a good airflow for the meat to properly cure. I will put it in a room with only 1 entrance, minimal airflow, should I use a fan?
Is light(the sun) affecting this in any way? ( Should I keep it in a dark place or lighted place or it just doesn't matter )
After you are done curing the meat, do you keep it in the fridge or you leave it still hanged outside?
How long will it take to go bad?
Thank you for taking the time to read my comment.
Salt Pork, that what we called it down south.
We used the checks, fatback, and pork belly
good .......... I can almost taste it - certain parts I won't eat but this was not one of them
jmarylastone Cool, thanks JMary :o)
Btw.. Steve great video because I learned something new from you :)
Bluesocks 11 Happy to have broadened your food knowledge :o)
After the last process, should i put it back in the fridge or keep it hanging?? Any suggestions
Store in a dry cool area. Fridge is not ideal as it is often damp.
You are talking about a Bath Chap! Almost impossible to find here in England now. I usually get one from a butcher in Sutton on Sea, Lincs. Mind you it's a three hour drive at least from here in Walton on the Naze, Essex! Could you give your recipes in metric weights as it is so much easier and more precise than volume. Thanks, Kevin
When it comes to curing the salts and Sugar are perfectly good in cups. It's not baking. Just an approx ratio so don't get hung up on it. I totally agree and when I share 99 percent of my recipes it's always weights but here it just doesn't matter. Use a teacup a metric cup and imperial cup it matters not a tott.
@@Steve-Owens Thanks! My salame recipes from my nonna are kilos of meat but cups, wineglasses , tablespoons and teaspoons. Mind you they are in Italian. Best wishes. Kevin
Have you ever had menudo Steve? Basically pig stomach soup? I believe it's a Mexican dish.
Bluesocks 11 I have never had the Pleasure but Mexico is in my sights for a visit over the coming years and Ii will be on my list to try..
Steve
Nice Mexico is beautiful when you visit it. I recommend the tourist areas as the cities close to the boarders are no good. Dangerous... Anyways, you will love it when you try menudo! Some people don't like it because it requires a lot of chewing.
This is Jowl bacon right??