Guanciale facts for kids
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A piece of guanciale
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| Type | Cured meat |
|---|---|
| Place of origin | Italy |
| Region or state | Central Italy |
| Main ingredients | Pork jowl or cheeks |
| Ingredients generally used | Salt, sugar, and spices |
Guanciale is a special kind of Italian cured meat. It is made from the pork jowl, which is the cheek area of a pig. The name guanciale comes from the Italian word guancia, meaning 'cheek'.
How Guanciale is Made
To make guanciale, the pig's cheek is first rubbed with salt and a mix of spices. These spices often include ground black or red pepper, thyme, fennel, and sometimes garlic. After being seasoned, the meat is then cured. This means it is left to dry for about three weeks. During this time, it loses about 30% of its original weight.
Guanciale has a stronger flavor than other cured pork products, like pancetta. Its texture is also very delicate. When you cook guanciale, the fat usually melts away, leaving a rich taste.
Guanciale in Cooking
You can eat guanciale by itself, cut into small pieces. However, it is most often used as an ingredient in popular pasta dishes. Two famous examples are spaghetti alla carbonara and sugo all'amatriciana.
This cured meat is a specialty of central Italy. It is especially popular in regions like Umbria and Lazio. If guanciale is not available, pancetta is sometimes used as a substitute. Pancetta is another type of cured Italian bacon, but it is usually not smoked.
See also
In Spanish: Guanciale para niños
