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Guanciale curing

 

Guanciale

We are always looking for new and exciting suppliers and products. These two go hand and hand.

“The product is the only truth and the only star of the kitchen, not the cook, whose sole task is to enhance it and respect the truth” (Chapel/Ducasse)

Without a great supplier we will never have great products. These people essentially form part and is an extension of our kitchen team. As in my kitchen the most important philosophy and rule, is to respect the ingredient.

So last week we received three beautiful pig heads from Terra Madre, this always creates as stirs excitement. What are we going to make? Consensus was reached, Chef D will be making cheese head and with the cheeks for an extra special treat, Guanciale!

The first thing that comes to my mind is, Carbonara. The journey of this beautiful story and will be told over the next couple of weeks as Chef D looks and takes us through the process from start to finish, when we present our final dish at the Chef’s Table.

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