Cut & Cure
What is Guanciale?
Pronounced /gwahn-CHAH-lay/
Definition
Guanciale is salt-cured, unsmoked pork jowl — the traditional fat of Roman pastas like carbonara, amatriciana, and gricia.
The jowl carries an unusually soft fat that renders into a silky pool and a concentrated pork flavor that pancetta cannot match.
Render it from a cold pan over medium-low heat so the fat comes out before the meat tightens.
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