description Guanciale Overview
Guanciale is an Italian cured meat made from pork cheek or jowl, cured with salt, pepper, and spices, and is the traditional fat used in Roman pasta dishes such as carbonara and amatriciana.
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Guanciale ranks #9 of 178 in the Cured Meat ranking, behind Mortadella Bologna, ahead of Xuanwei Ham.
Essential Roman cured pork with major chef acclaim and iconic use, though mostly valued as ingredient rather than standalone delicacy.
help Guanciale FAQ
Why is guanciale preferred over bacon in carbonara?
Guanciale is cured pork jowl, while most bacon comes from pork belly and is often smoked. Its high fat content renders into the sauce used in traditional Roman carbonara, and its flavor differs noticeably from smoked bacon.
Do you remove the outer skin from guanciale before cooking?
A tough rind is normally trimmed away before guanciale is cut into strips or cubes. Any peppered or seasoned exterior that is not hard can be left in place according to taste.
Which Roman pasta dishes traditionally use guanciale?
Guanciale is central to carbonara and amatriciana and is also commonly used in pasta alla gricia. These three dishes are closely associated with the cooking of Rome and Lazio.
Does guanciale need to be cooked before eating?
Guanciale is cured, but it is usually cooked when used in pasta so that its fat renders and its edges become crisp. Unlike ready-to-eat sliced prosciutto, it is generally purchased as an ingredient for cooking.
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