Guanciale
From Wikipedia, the free encyclopedia
Guanciale is a kind of unsmoked Italian bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian for cheek.
Pork cheek is rubbed with salt, ground black pepper or red pepper and cured for three weeks. Its flavor is stronger than pork products such as pancetta and its texture is more delicate.
Guanciale is traditionally used in dishes like Pasta all'amatriciana and Spaghetti alla carbonara. It is a delicacy of Central Italy, particularly Umbria and Lazio.
Pancetta or smoked streaky bacon can be used as substitutes where guanciale is not available, with slightly varying results.
