What is
Guanciale?

Guanciale is an Italian cured meat made from pork cheek or jowl. It has a rich, deep flavor and a tender texture, often used in traditional Italian dishes, particularly in Roman cuisine.

Origins & History

Originating from Italy, specifically from the regions of Lazio and Umbria, guanciale has a long history in Italian culinary traditions. Its name derives from the Italian word 'guancia', meaning 'cheek'. Guanciale is traditionally cured and aged for a minimum of three months, allowing the flavors to deepen and develop.

Taste & Texture

Guanciale has a savory, salty flavor with a luscious, fatty texture. When cooked, it renders fat that is perfect for adding richness to dishes.

Ingredients

Pork Cheek or Jowl

The primary ingredient used to make guanciale, it is known for its fatty marbling which contributes to the flavor and texture.

Salt

Used in the curing process, salt helps to preserve the meat and enhances its flavor.

Black Pepper

Typically used to season the meat during the curing process, adding an aromatic kick.

Spices (optional)

Some recipes may include various spices such as thyme or garlic to enhance the flavor, although traditional guanciale relies on the natural taste of the pork.