Chef at 15:05, 20 July 2014

2014-07-20T15:05:56Z

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|title=Guanciale: Cooking Wiki
|titlemode=replace
|keywords=#guanciale #pancetta #spaghettiallacarbonara #pig #bacon #preparedfoods #blackpepper #redpepper
|hashtagrev=12032020
|description=Guanciale is a kind of unsmoked Italian bacon prepared with pig's jowl or cheeks
}}


[[Image:Guanciale.jpg|300px|thumb|right|Guanciale ageing]]
'''Guanciale''' is a kind of unsmoked Italian [[bacon]] prepared with [[pig]]'s jowl or cheeks. Its name is derived from guancia, Italian for cheek.

Pork cheek is rubbed with [[salt]], ground [[black pepper]] or [[red pepper]] and cured for three weeks. Its flavour is stronger than other pork products, such as [[pancetta]], and its texture is more delicate.

Guanciale is traditionally used in dishes like Pasta all'amatriciana and [[spaghetti alla carbonara]]. It is a delicacy of Central Italy, particularly Umbria and Lazio.

[[Pancetta]], a cured Italian bacon which is normally not smoked, can be used as a substitute when guanciale is not available, with slightly varying results.

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[[Category:Ingredients]]
[[Category:Prepared foods]]
[[Category:Meat]]

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Guanciale - Revision history

Chef at 15:05, 20 July 2014