This local eatery’s LEGENDARY carbonara using two-month aged guanciale is back for one week only
Local chef Rafel Sammut’s carbonara at The Pulled Meat Company has garnered somewhat of a cult following since it was first introduced as a special, and after months of care and patience, it’s finally going on the specials board once again – next week!
Asked what it is about the carbonara that makes it so special (and has local foodies losing their minds), Rafel points to the use of local pork for the guanciale. “This adds a completely different dimension to the dish, as local pork reacts differently to the curing/ageing process involved to imported pork,” he says.
And the process that takes the pork from your standard flavour to oh-my-god levels is a lengthy one, he reveals. “We first cure the pork jowl for 10-14days. Once this is done, the meat is washed and hung to dry in a controlled environment for up to two months,” he says, explaining that the process causes it to lose excess liquid and develop a more intense flavour.
Facebook / Rafel Sammut
And highlighting the fact that local guanciale is slightly sweeter than imported guanciale, Rafel believes this helps balance out the saltiness found in your classic carbonara.
Well, not that he’s not a respectable enough guy, but I wouldn’t just take his word for it. The legendary carbonara using two-month aged guanciale will be available at The Pulled Meat Company between Tuesday and Friday next week for both lunch and dinner, and I don’t know about you, but I plan on finding out what all the fuss is about!
Have you tasted chef Rafel’s carbonara? Let us know in the comments below!