Guanciale ( Italian pronunciation: ) is an [ɡwanˈtʃaːle] Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'.
Production [ edit ]
Pork cheek is rubbed with salt and spices (typically ground black or red pepper, thyme or fennel, and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavour is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away, giving great depth of flavour to the dishes and sauces it is used in.
In cuisine [ edit ]
Guanciale may be cut and eaten directly in small portions, but is often used as an ingredient in
pasta dishes such as  and sauces like spaghetti alla carbonara . sugo all'amatriciana
It is a specialty of
central Italy, particularly Umbria and Lazio. Pancetta, a cured Italian bacon which is normally not smoked, is sometimes used as a substitute when guanciale is not available.
References [ edit ]
Cotto, Andrew (10 November 2010). "Italy's Ultimate Answer to Bacon: Guanciale". Salon . Retrieved . 9 January 2017
Steele, Bruce (2019). "Bacon" . Retrieved . 26 March 2020
Ruhlman, Michael; Polcyn, Brian (2012). . New York: W. W. Norton & Company. pp. 87–89. Salumi: The Craft of Italian Dry Curing ISBN . 978-0-393-06859-7 OCLC 829279722 . Retrieved . 9 January 2017
Carnacina, Luigi; Veronelli, Luigi (1977). "Vol. 2, Italia Centrale". La cucina Rustica Regionale. Rizzoli. OCLC 797623404. republication of La Buona Vera Cucina Italiana, 1966.
Graue, Jennifer (August 13, 2016) [March 11, 2011]. "The New Bacon: Pancetta, Guanciale and More". San Jose Mercury News . Retrieved . 9 January 2017
External links [ edit ]
Look up in Wiktionary, the free dictionary. guanciale