Pork cheeks/hog jowls/sweetbreads....for Amatriciana
Pork cheeks/hog jowls/sweetbreads....for Amatriciana
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Pork cheeks/hog jowls/sweetbreads....for Amatriciana
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Post #1 - September 17th, 2012, 12:40 pmAny suggestions for finding the the best meat to make some tasty Amatriciana suase for pasta ?
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Post #2 - September 18th, 2012, 4:41 pmI've found guanciale to work the best for me."I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day." Frank Sinatra
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Post #3 - September 19th, 2012, 7:45 amAmatriciana is traditionally made from guanciale, which are cured pork jowls. You can substitute pancetta if you can't find guanciale. (I actually don't know where you can get guanciale in Chicago. I've only made it myself specifically to use in amatriciana.)
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Post #4 - September 19th, 2012, 7:57 amBinko wrote:Amatriciana is traditionally made from guanciale, which are cured pork jowls. You can substitute pancetta if you can't find guanciale. (I actually don't know where you can get guanciale in Chicago. I've only made it myself specifically to use in amatriciana.)
My wife bought some at Publican Quality Meats.
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Post #5 - September 19th, 2012, 3:17 pmI bought guanciale at Riviera.
They also sell smoked hog jowls at Woodman's, which is not right for Amatriciana, but I used it anyway and it was still good. The last time I was at Woodman's in Carpentersville they had what I think was the indvidual smoked pork jowls in shrink wrap with no identification as to what it was. Nothing but MEAT on the price stickers and no shelf tag. Odd."Good stuff, Maynard." Dobie Gillis
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Post #6 - September 19th, 2012, 3:57 pmJoseph's Food Mart has guanciale...
8235 W Irving Park Rd Chicago IL
http://www.josephfoodmart.com/"Barbecue sauce is like a beautiful woman. If it’s too sweet, it’s bound to be hiding something."
— Lyle Lovett
"How do you say 'Yum-o' in Swedish? Or is it Swiss? What do they speak in Switzerland?"- Rachel Ray
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Post #7 - September 20th, 2012, 8:13 pmDarren72 wrote:Binko wrote:Amatriciana is traditionally made from guanciale, which are cured pork jowls. You can substitute pancetta if you can't find guanciale. (I actually don't know where you can get guanciale in Chicago. I've only made it myself specifically to use in amatriciana.)
My wife bought some at Publican Quality Meats.
Sweet! Thanks for the tip.
