I’m a bit confused by this as there aren’t clear recommendations. Some say use within 2 weeks. I have two guanciale that were vacuum packed on July 1st and have been stored in a cold area of my fridge.
I’m not quite sure why it even needs to be refrigerated as it’s a cured product. I assume because it’s been cut right?
I bought a lot of this as it’s my favorite brand and easily one of the best you can get in the US. But it’ll be another 3-4 weeks before I even get to this guanciale because I’m going on vacation.
Should I bother freezing it? I don’t want to alter its texture in any way, but I also do not want to waste that as it is one of gods gifts to mankind.
by crek42
5 Comments
The high fat content tends to prevent it from freezing properly, so you can’t keep it for that long.
I’m not sure if this is correct, but this is what works for me. I buy like half a pound at a time and cut it into 50-60g portions. I bought a vacuum sealer, seal each piece and then store in fridge.
I’ve used them a month out and they were fine.
Edit: wow I just noticed it’s from Adam’s, small world! I’ve found this process is worth it so I dont have to go to NJ and get it from Uncle G’s as much.
You can freeze guanciale, but there’s a risk it might affect the texture. If you want to preserve this delicacy without altering its quality, it’s better to store it tightly wrapped in the fridge and use it within a few weeks.
If u can vac pack it. Its fine for months in ur fridge. I always get the largest piece i can and i revac pack it each time i use it. Always lasts a couple of months. If i dont cook it all that is.
Well, it says “Keep refrigerated”.