guanciale
Sign in to saveGuanciale () is an Italian salt-cured meat product prepared from pork jowl or cheeks. Its name is derived from , meaning 'cheek'. Its rendered fat gives flavour to and thickens the sauce of pasta dishes.
Key facts
- Food.name
- Guanciale
- Food.image
- Guanciale closeup (cropped).jpg
- Food.image_size
- 240px
- Food.country
- Italy
- Food.main_ingredient
- Pork jowl or cheeks
- Food.minor_ingredient
- Salt, sugar, spices
- Food.serving_size
- 100 g
via Wikipedia infobox
Wikidata facts
- Image
- Guanciale artigianale.jpg
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- Commons category
- Guanciale
- native label
- Guanciale
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Article
4 sectionsContents
- Production
- In cuisine
- See also
- References
Guanciale () is an Italian salt-cured meat product prepared from pork jowl or cheeks. Its name is derived from , meaning 'cheek'. Its rendered fat gives flavour to and thickens the sauce of pasta dishes.
==Production== Guanciale is usually rubbed with just salt and ground black pepper by cooks in Rome, but some producers use other spices, herbs, or red pepper, and sometimes garlic. After a few weeks of this initial brining process, salt is washed off with wine. Then, it is spiced once again with pepper or chili powder and air-cured for weeks to months until it loses approximately 30% of its original weight. Its flavour is stronger than that of other pork products, such as pancetta, and its texture is more delicate. When cooked, the fat typically melts away.