Guanciale
A fatty Italian cured meat made by salting and seasoning pork jowl and then drying it. Renders down to give pasta sauces an intense flavor.
What Is Guanciale?
Guanciale is a fatty Italian cured meat made by rubbing pork cheek and jowl with salt, black pepper, and spices, then drying it for several weeks. Its name comes from the Italian word for “cheek” (guancia).
It is high in fat and has a dense texture; when heated, its fat melts and becomes clear, leaving an intense flavor. For that reason, it is used mainly cooked to add depth to sauces and dishes rather than eaten raw.
Guanciale Nutrition
Like other dried, fatty cured meats, guanciale provides approximately 600 kcal per 100 g and contains very high amounts of fat and sodium; its protein content is moderate. Values are approximate and based on a similar product profile.
How Should Guanciale Be Eaten?
Because it is high in fat and salt, guanciale is used in small amounts for flavor; portion size and frequency of consumption should be considered.
This is general information; guanciale is a food and is not a substitute for medical treatment.
How to Choose Guanciale
Good guanciale has a balance of white fat and pinkish streaks of meat, a spice-covered rind, and a clean, spicy aroma. Avoid pieces that are yellowed or smell sour.
- The fat should be white and the meat streaks pinkish
- The surface should be spiced and the aroma clean
- A sour or musty smell is undesirable
How to Store Guanciale
Guanciale keeps for weeks in the refrigerator when wrapped in paper or cloth and stored in a cool, dry area. Cover the cut surface to keep it from drying out. Sliced guanciale should be used sooner.
Using Guanciale in the Kitchen
Guanciale is used most often in Italian pasta sauces. It is cut into cubes or strips and cooked until its fat renders; that fat forms the base of the sauce. Carbonara and amatriciana are classic uses for this product.
How to Cook Guanciale
Place diced guanciale in a cold pan and cook slowly over low heat until the fat renders and the edges become crisp. Use the rendered fat as the aromatic base for the sauce.
Frequently Asked Questions
What is the difference between guanciale and pancetta?
Guanciale is made from pork cheek, while pancetta comes from the belly. Guanciale is fattier and more intensely flavored; the two can be substituted for each other in sauces, but the flavor will differ.
Can guanciale be eaten raw?
It is a cured product, but because it is high in fat and salt, it is usually cooked so that its fat renders.
What can be used instead of guanciale?
If it is unavailable, pancetta or another smoked, fatty cured meat can be used. The flavor will not be exactly the same, but it will provide similar richness.