Guanciale is a kind of Italian bacon. Although ingredients for most pork products are taken from the belly, guanciale is prepared with pig's jowl or cheeks. In fact, its name is derived from guancia, Italian for cheek. Pig's cheek is rubbed with salt, ground black pepper or red pepper and cured for three months and not smoked. The flavor of guanciale is stronger than pork products such as pancetta and its texture is more delicate. It is the kind of bacon used in dishes like Bucatini all'amatriciana and Spaghetti alla carbonara. It is considered as a delicacy of Central Italy, particularly Lazio. |
