Though guanciale may be an unfamiliar word for native English speakers (say it: gwaan-CHAA-lei), there's nothing difficult about eating the rich and salty Italian cured meat. Also called pork jowl or pork cheek, this cut of meat resembles bacon in that it's fatty, often gets served thinly sliced, and a little bit goes a long way. Find it on charcuterie boards, wrapped around vegetables, chopped up and tossed with pasta, and served in sandwiches.It's also sometimes strewn over wood-fired pizzas for a salty, meaty bite.
What Is Guanciale?
Taken from the cheek of a pig, guanciale is a rich, fatty piece of meat that often gets cured before it's used. Guanciale is mainly found in Italian pasta dishes from central Italy in areas such as UmbriaandLazio. Two of the most common or well-known dishes that feature guanciale include spaghetti alla carbonaraand amatriciana, which both include some of the meat in the sauce. The flavor of the guanciale permeates each bite and gives the sauce an umami richness and a bit of a salty, velvety backbone.
Though pork cheeks can be obtained raw, most guanciale is cured.
How to Cook Guanciale
Dice up or throw a thin slice of guanciale on the frying pan and let it simmer in its own fat, crisping the bit of meat available. From there either cool or add the hot chunks to a salad, mixed with eggs, on top of pizza or in any food that could use a punch of pork flavor. If sliced, the cooked guanciale tastes great in a sandwich or even served as a side with vegetables and crusty bread.
Since it's cured, the meat doesn't have to be cooked. Try it cold and sliced thin on a charcuterie board, sandwich, over greens, and wrapped around vegetables that then get grilled. The meat can add a lot of flavor to any dish without weighing it down, and, since it's high in fat and rich in taste, a large amount isn't needed. That's why guanciale often gets mixed with pasta and sauces.
There's an undertone of bacon to the flavor of guanciale, but without that telltale smoky note. Overall, guanciale tastes like a fatty slab of pork, one that's salty and rich and when sliced thinly, melts in the mouth. It pairs great with just about any food, but especially vegetables and cheeses.
Guanciale vs. Bacon
Though these two meats can be swapped for the other, they come from different parts of the pig. Guanciale is cut from the cheek and bacon comes from the back, belly, and side of the animal. Because there's less available meat per animal, it's a more expensive cut of meat. It's also not as easy to find as bacon. The fat on guanciale also proves more refined, with less gristle, something that gives it a velvety texture, which is better for eating on a charcuterie board. The biggest difference between these two cuts, however, is the lack of smoke in guanciale, as bacon is traditionally smoked.
Guanciale Recipes
In terms of cooking with guanciale, also called pork cheek or jowl, has a lot of similarities to bacon, which means you can substitute it in many recipes that call for those ingredients; it's no surprise it surfaces a lot in pasta dishes. Use a little to spruce up a soup or vegetable dish, or make it the star of the dinner show with one of these dishes.
Historically, guanciale is imported from Italy, which means Italian markets or upscale delis will most likely carry it as part of their cured meats. However, many small American companies are increasingly making their own. Pork cheek isn't often found in the run-of-the-mill grocery store, though some smaller markets with full meat counters may offer it. Guanciale can be purchased online from many reputable importers, although it's not exactly inexpensive.
Storing Guanciale
Once sliced, guanciale can be stored in an airtight bag in the refrigerator. The meat will keep this way for about a week to 10 days, though if it's a solid pork cheek it may fresh for closer to a month. You can also freeze guanciale as you would bacon, in a sealed container.
Guanciale has a particular affinity with fish, various legumes, and dark green vegetables. The U.S. Food and Drug Administration banned the importation of guanciale and other cured meats from Italy from the 1970s until 2013, concerned that they might carry swine vesicular disease.
What Does Guanciale Taste Like? There's an undertone of bacon to the flavor of guanciale, but without that telltale smoky note. Overall, guanciale tastes like a fatty slab of pork, one that's salty and rich and when sliced thinly, melts in the mouth.
Guanciale is from the jowl of the cheek of the pig whereas pancetta is from the belly. Being from the cheek, guanciale has a higher ratio of fat than pancetta, which plays into why it is the base of certain Italian dishes such as Spaghetti Carbonara and Bucatini all'Amatriciana.
Pancetta:Pancetta is a common substitute for guanciale. It is an Italian cured meat that comes from the pork belly. It has a similar flavor profile but is usually milder. Bacon:Bacon is more readily available and can be used as a substitute.
One of the main reasons is that this cut of meat was not able to be imported from Europe for quite some time due to a ban put in place by the FDA, meaning that finding it in the States would prove to be much more difficult than finding it in Italy (via LivItaly Tours).
It also possess a flavor/smell often described as 'funk'. Without the funk, the guanciale just ain't the same animal. It's an essential umami-type sensory element that guanciale must have if it's of good quality.
Usually the top of the guanciale is seasoned but the bottom will not be as seasoned as heavily. This means it is best to trim the unseasoned rind. If trimming, use a knife to carefully remove the tough outer layer. The rind is great for adding to soups and stews.
It's made with spaghetti, eggs, cheese, and cured pork. But let me tell you, the key to a true carbonara is the use of guanciale, not pancetta. You see, guanciale is made from the jowl of the pig, which is a less lean cut of meat compared to the belly.
What can I use instead of pancetta? Bacon is the best substitute for adding flavour to soups, stews, pasta and salads. For charcuterie or wrapping meats or poultry, prosciutto is your next best option.
Add bacon or pancetta as flavorful replacements for guanciale. To recreate this dish and maintain as much of the savory, salty flavor of the traditional version but with a more accessible protein, De Laurentiis suggests bacon, as noted by Giadzy.
When compared to bacon though, which is notorious for being unhealthy, prosciutto has a few notable nutritional improvements that make it a healthier swap. Compared side-by-side, prosciutto is a definite healthier option. Lower in calories and fat than bacon, in moderation it makes for a flavorful ingredient option.
Guanciale has both a richer flavor profile as well as a softer texture than its cousin Pancetta. If you like Pancetta, you are going to love guanciale. It is a specialty of Central Italy, specifically the regions of Umbria and Lazzio.
Guanciale can be eaten raw by cutting them into thin slices. Moreover, they can be cut into cubes or triangles (depending on the shape) and cooked in a frying pan for eating. Still, guanciale is mainly used differently than bacon. Rather than a stand-alone meat dish, guanciale is used as an ingredient in other dishes.
If you like Pancetta, you are going to love guanciale. It is a specialty of Central Italy, specifically the regions of Umbria and Lazzio. It is traditionally made by rubbing the jowls with sea salt, ground black pepper, herbs, spices, and some form of sodium nitrate.
Cured hams (prosciutto, Serrano ham, Iberian ham) and salami from areas within France, Germany, Italy and Spain may not be brought into the United States by travelers. These items may only enter in commercial shipments because there are special restrictions that require additional certification and documentation.
Guanciale (Italian: [ɡwanˈtʃaːle]) is an Italian salt-cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, 'cheek'. Its rendered fat gives flavor to and thickens the sauce of pasta dishes.
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