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Can I sub salt pork in a quiche recipe calling for guanciale?

http://www.cookingchanneltv.com/recip...

This recipe was recommended from another CH'er. I'm going to take it to a brunch next week. I have a hunk of salt pork or bacon in the fridge.

For those who joined me in the Tortilla Espanola convo last week, I have not given up my quest. Just no time to work on it this week. So, I've chosen to make this potato quiche. ;-)

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  1. I regularly sub bacon for other, more expensive pork products.

    1. I'd go with slab bacon, or thick cut bacon. I've made this recipe twice and that's what I used (slab). It's a slam dunk, so go for it! I even used remade pie crust in it once.
      btw, i was reading the thread about Tortilla Espanola and made my first this morning!
      It was a very good first attempt and I'm excited to make more.

      3 Replies
      1. re: monavano

        Could you link to that thread please?

        1. re: monavano

          Yay! Good for you monavano! I had the best intentions, but wow, does work get in the way of life or what? I'll have to add Tortilla Esp to the cooking goals for 2014 list.

          1. re: pagesinthesun

            I'd say it took me 20 minutes total to make. I thought I'd get hung up at some point, or the whole thing would end up on the floor and we'd be eating cereal, but it went smoothly.
            I use the exact same ingredients for breakfast all the time, and you probably do too. It was just going through the motions a bit differently than before.
            Definitely make it a goal for 2014!

          1. re: monavano

            Thanks. This is something I've been wanting to make.

            1. re: c oliver

              I watched a lot of videos on YouTube to get the gist of it, and it really is a method vs. a recipe.
              I really would love to achieve the egg pillow result seen on Jose Andres' "Made in Spain".
              http://www.youtube.com/watch?v=NOkk6x...

          2. I'm not an guanchiale experts, but the last batch that I had was as fatty as salt pork, but with stronger spice notes, especially. rosemary.

            3 Replies
              1. re: paulj

                So maybe I can go for the salt pork and add some fresh rosemary? Rosemary would fit the flavor profile well.

                1. re: pagesinthesun

                  I'd skip the salt pork and add fresh rosemary.
                  Save the salt pork for braising.

              2. Salt pork has such a different texture, but hey you can do anything you want. Better than not making it at all. Guanciale is so soft and tender.

                I am The Queen Of Ingredient Subbing, but since guanciale is so easy to get here, I'm sort of getting hooked on it, despite the price. Bacon is another whole story, not that I don't love bacon but now we're talking another whole flavor profile.

                8 Replies
                1. re: coll

                  You East Coast people are so lucky. And I guess any big city. Guanciale isn't on my watch list :(

                  1. re: c oliver

                    I think some gourmet stores and butchers are responding to the increase in requests for guanciale because people see it on food tv shows and want to replicate the recipe exactly.

                    1. re: monavano

                      From your lips to the she-god's ear :)

                      1. re: c oliver

                        I know because the people who work there (a butcher shop and gourmet cheese/charcuterie/wine/....) are like, "everyone's asking for guanciale lately!!!"

                    2. re: c oliver

                      It's probably the easiest thing in the whole salumi repertoire to cure at home. Don't be at all intimidated by it. DYI, and pay a $15 for a year's supply (frozen of course to make it last).

                    3. re: coll

                      To be honest, I'm not really familiar with salt pork. I have needed it in recipes in the past and had difficulty finding it, so when I saw it at my regular grocer I threw it in the cart with no plans for it.
                      I haven't searched our specialty grocer for guanciale. Do you think I should for this recipe or just go for the salt pork that's sitting in the fridge?

                      1. re: pagesinthesun

                        Can you get pancetta?
                        I'd use pancetta or slab bacon, or, forgo the cured meat all together and pump up the flavor with fresh rosemary.
                        You don't *need* the pig in this dish.
                        Again, having made it...

                        1. re: pagesinthesun

                          If it's easy to get, it's such a great difference. I wouldn't go crazy, but I can get it in the deli department of my local grocery. They do carry a lot of specialty products. It's only $9.99/lb so not prohibitive.

                          I have used salt pork in chowders and it always tastes a little rancid to me. I think I'd rather use nothing, and just call it vegetarian.