Guanciale

Guanciale is a type of Italian cured meat product made from pork jowl or cheeks. It is a staple ingredient in traditional Italian cuisine, particularly in Central Italy. Guanciale is available year-round and is used in dishes like pasta all'amatriciana and spaghetti alla carbonara. It has a rich, intense flavor that is more robust than other pork products due to the high fat content. The meat is typically rubbed with salt, sugar, and spices, then cured for several weeks.

Guanciale Synonyms

Pork Jowl
Italian Bacon

Guanciale Substitutes

Different Forms/Types of Guanciale

Diced

Guanciale can also be found pre-diced, which is perfect for recipes that call for small pieces of this ingredient.

Whole

Guanciale is typically sold in whole pieces, which are large slabs of cured pork jowl. This form is ideal for slicing into thin strips or dicing into small pieces for cooking.

Sliced

Some specialty stores or delis may offer pre-sliced guanciale, which is convenient for immediate use in recipes.

How to Choose Guanciale

When purchasing guanciale, look for pieces that have a good balance of lean meat and fat. The fat should be white or slightly pink, while the meat should be a deep red. The surface should be coated with a thin layer of white mold, which is a natural part of the curing process. Avoid pieces that have a strong, unpleasant odor or any signs of discoloration. As guanciale is a specialty ingredient, it may be best to purchase from a reputable Italian deli or online retailer.

Cooking/Prep Tips for Guanciale

Guanciale is an Italian cured meat product made from pork jowl or cheeks. It's rich in flavor and is often used in traditional Italian dishes. When cooking with guanciale, remember that it's quite fatty, so it will render a lot of fat when heated. This rendered fat is packed with flavor and can be used to sauté other ingredients in the dish. Guanciale is typically cut into small pieces and slowly cooked to render out the fat and crisp up the meat. Avoid high heat as it can cause the guanciale to burn and become bitter. Also, due to its salty nature, adjust the salt content of your dish accordingly.

Shelf Life of Guanciale

Guanciale should be wrapped in wax paper and stored in the refrigerator, where it can last for several weeks. If you have a large piece of guanciale, it's best to only cut off as much as you need and leave the rest intact, as this will help to preserve its flavor and texture. Once cut, guanciale can also be frozen for up to three months. However, freezing may slightly alter the texture, making it best for cooked applications.

Recommended Brands for Guanciale

diced guanciale: Volpi Foods

whole guanciale: La Quercia

sliced guanciale: Niman Ranch

Cooking Techniques for Guanciale

Browning: After rendering, increase the heat slightly to brown the guanciale. This will enhance its flavor and give it a crispy texture. Be careful not to burn it, as it can become bitter.

Infusing: Guanciale can be used to infuse flavor into sauces or soups. Simply add it to the pot at the beginning of the cooking process and let it simmer with the other ingredients.

Rendering: This is the most common method of cooking guanciale. Cut it into small pieces and cook slowly over low heat to render out the fat and crisp up the meat. The rendered fat can be used to sauté other ingredients in the dish.