Weighs approximately 1 Pound
Ah, guanciale! One of Italy's most treasured cured meats. Here's a rundown of what makes guanciale so special:
What it is: Guanciale is cured pork jowl. Think of it as the Italian version of bacon, but with a richer, more intense flavor. It comes from the pig's cheek, which is full of fat and connective tissue, giving it a melt-in-your-mouth texture.
How it's made: Guanciale is typically cured with salt, black pepper, and sometimes other spices like red pepper flakes or herbs like rosemary. The curing process can last anywhere from a few weeks to several months, resulting in a firm, flavorful product.
Flavor and aroma: Guanciale has a deep, savory flavor with a pronounced porkiness. The fat renders beautifully, adding a silky richness to dishes. Expect a more complex and intense taste compared to pancetta or bacon.
How to use it:
- Pasta: Guanciale is a classic ingredient in pasta dishes like Amatriciana, Carbonara, and Gricia. Its fat renders into the sauce, creating a luscious, flavorful base.
- Pizza: Thinly sliced guanciale adds a salty, savory kick to pizzas.
- Eggs: Fry it up and serve it alongside eggs for a decadent breakfast.
- Vegetables: Sautéed vegetables like broccoli rabe or Brussels sprouts are elevated with the addition of crispy guanciale.
- Beans: Add it to soups and stews featuring beans for a boost of flavor.