Cured meat
Guanciale
Quick answer
Guanciale is cured pork jowl (cheek), seasoned with salt and pepper, essential to carbonara and amatriciana.
It is fattier and more flavorful than pancetta and renders crisp when cooked.
How to use it: Roman pastas — cut into strips and render slowly.
- Type
- Cured meat
- Origin
- Lazio and central Italy
- Made from
- Pork jowl
- Best uses
- Roman pastas — cut into strips and render slowly.
Related
More italian cheeses & cured meats
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