Guanciale

[Kooper]

After some success with home cured pancettas I want to try a Guanciale. Does anyone know where I can get the pork jowels? I live in east York so anywhere in East York or downtown would be great.

Thanks a lot.

[grandgourmand]

Try Jerry's supermarket. On Danforth between Coxwell and Greenwood. They butcher their own meat. I'd be surprised (and disapointed) if they can't get it.

Cumbrae's can get it for you. I think it's about $4/lb.

Then there are a couple pork vendors in the North Market of SLM on Saturdays. If you go, you'll know which ones I'm talking about. One guy has less crowds, his displays aren't as enticing, but his product is good. He's usually got buckets of tongues, livers, etc. He can probably get you some jowls, and I bet they'd be a good price.

Most places, you'll probably have to order in advance. I've procured my jowls from ordering half hogs or special orders from a farmer. Beefconnections.ca, just in case you want to know. Product is pretty good.

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Cumbrae's
1636 Bayview Ave, Toronto, ON M4G, CA

[lightbulb]

Schefflers" at SLM carries guanciale from Niagara's Pingue.

[grandgourmand]

Correct, but OP wants fresh jowls to make his own guanciale.

[Kooper]

Thanks for the advice. Jerry's is blocks from my place. Perfect.

One question, I know it has been discussed before but for Pancettas an other cured meats. I know coloured mold is bad and white powdery mold is good if whiped off but what about the white fluffy mold? Is my pancetta ruined?

[jayt90]

It wouldn't bother me. I would cut it off and use the rest based on smell.